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Veneziana

Traditional Italian Veneziana

333kcal
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Prep 1 hour
Cook 27 minutes
Rise & Rest Time 18 hours 30 minutes
Total 20 hours 57 minutes
An exquisite, classic Italian pastry featuring an unbelievably soft, cotton-candy texture that melts in your mouth. Prepared in two distinct phases with zero commercial yeast, this rich brioche-style pastry relies entirely on a sweet, low-hydration stiff sourdough starter for its light oven spring. It is topped with a smooth pastry cream custard before baking to golden perfection.
Servings 12 Individual Pastries

Ingredients

First Dough (Phase 1)
  • 80 g Stiff sourdough starter 40% hydration, refreshed twice every 4 hours at 29°C
  • 220 g Bread Flour
  • 100 g Water
  • 90 g Sugar
  • 2 Large eggs
  • 80 g Unsalted butter softened to room temperature
Second Dough (Phase 2)
  • All of the fermented First Dough
  • 120 g Bread Flour
  • 40 g Sugar
  • 5 g Salt
  • 25 g Egg yolks approx. 1 to 2 large yolks
  • 90 g Unsalted butter softened to room temperature
  • 60 g Heavy whipping cream
  • 15 g Honey
  • 12 g Orange paste or orange zest/extract blend
  • 3 g Vanilla paste or vanilla extract
The Custard Topping

Equipment

  • Stand Mixer with paddle and dough hook attachments
  • Silicone Molds or Tart Rings Recommended to prevent the highly enriched buns from spreading
  • Kitchen Scale
  • Pastry Bag & Tip for piping the custard topping
  • Parchment Paper

Method

First Dough Development
  1. In your stand mixer bowl fitted with the stir setting, mix the water and sugar together, then add your stiff sourdough starter and 220g of flour. Knead for roughly 5 minutes until the dough gathers together cleanly into a cohesive ball.
  2. Add the 80g of softened butter to the bowl. Increase the mixer to medium speed (speed 3-4) and knead for about 10 minutes until the butter is completely incorporated and the dough develops a strong structure.
  3. Slowly pour the eggs into the moving mixer bowl. Continue kneading on medium speed for an additional 10 to 12 minutes until the dough gathers together tightly and looks smooth and strong.
  4. Shape the dough into a smooth ball and place it in a greased container. Let it proof at 24–26°C (75–79°F) for roughly 12 hours, or until it has successfully tripled in volume.
  5. Transfer the container directly into the refrigerator to chill for exactly 1 hour before beginning the second mix.
Second Dough Emulsification
  1. Place your chilled first dough into the stand mixer bowl and add the 120g of flour. Knead on low speed for approximately 5 minutes until the flour integrates completely and the dough clears the sides of the bowl.
  2. Add the 40g of sugar and continue kneading on low speed for an additional 5 minutes.
  3. Slowly add the egg yolks, salt, honey, orange paste, and vanilla paste to the bowl. Increase to medium speed and knead for 10 minutes.
  4. Incorporate the 90g of softened butter chunks. Continue kneading on medium speed for 10 to 12 minutes until the fat is fully emulsified.
  5. Pour in the heavy whipping cream. Continue mixing on medium speed until the dough forms a clear, strong windowpane and pulls away completely from the bowl walls. Cover and let the dough rest undisturbed for 30 minutes.
Shaping, Custard & Baking
  1. Lightly grease your workspace with butter and tip out the rested dough. Use a kitchen scale to divide the dough into uniform 80g pieces. Round each piece into a smooth ball and let them rest uncovered on the counter for 30 minutes.
  2. Round the buns a second time to build surface tension. Transfer them onto a baking sheet lined with parchment paper, or place them inside individual silicone molds or tart rings. Let the buns proof for 4 to 5 hours at 28°C (82°F).
  3. While the buns are proofing, prepare the custard topping. Preheat the milk in a small saucepan. In a separate bowl, whisk the egg yolk, sugar, and flour together. Slowly whisk the warm milk into the egg mixture, then return everything to medium-high heat. Cook, stirring constantly, until the custard thickens. Remove from heat, stir in the vanilla, and let cool completely.
  4. Transfer the cooled custard to a piping bag and pipe a spiral or cross design directly onto the top of each proofed pastry bun.
  5. Preheat your oven to 350°F (175°C). Bake the pastries for 25 to 27 minutes until the tops are deep golden brown. Transfer to a wire rack to cool completely.

Nutrition

Calories333kcalCarbohydrates41gProtein6gFat16gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.5gCholesterol107mgSodium52mgPotassium88mgFiber1gSugar17gVitamin A554IUVitamin C1mgCalcium44mgIron1mg

Notes

  • Why Baking in Molds or Rings is Recommended: Because this luxury dough contains a high concentration of butter, egg yolks, and heavy cream, it becomes incredibly soft and delicate as it proofs at 28°C. While you can bake them directly on flat parchment paper, the buns will naturally spread outward. Baking them inside silicone muffin cups or individual tart rings forces the dough upward, ensuring they maintain their iconic, tall pastry shape.
  • Troubleshooting the Pastry Cream Custard: Several readers noted in the comments that adding the flour directly to the egg and sugar upfront can occasionally lead to a lumpy custard texture. To ensure a perfectly smooth finish, make sure you whisk your egg yolk, sugar, and flour vigorously into a uniform, paste-like consistency before adding any warm milk. Slowly streaming the milk in while whisking continuously will prevent the eggs from scrambling.
  • Flavor Modifications and Post-Bake Additions: If you do not have professional Italian orange paste on hand, you can substitute it by mixing the fresh zest of one large orange with a 1/2 teaspoon of pure orange extract. For a variation, these pastries can also be baked without the custard topping—simply brush them with egg wash, top with pearl sugar before baking, or pipe a dollop of hazelnut spread or almond cream into the centers after they cool.

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