Thereโ€™s something truly comforting about homemade pirozhki – warm, flaky, and filled with familiar flavors. This chopped dough version is especially tender and crumbly, made with sour cream and butter, and comes together with very little effort. These pirozhki are perfect for a cozy family meal, a quiet afternoon with tea, or whenever you want to bake something simple and comforting from scratch.<br>

Baking Italian sweet buns

How To Make Italian Sweet Buns ๐Ÿ‡ฎ๐Ÿ‡น

Try these easy and delicious Italian Sweet Buns with Custard Cream and Raisins.With TastyFood everything is easy!

Wake up to bakery-style bliss: ultra-soft Italian sweet buns swirled with silky vanilla custard and dotted with juicy raisins, finished with a light sugar-syrup glaze. These fluffy, brioche-like breakfast buns are perfect for brunch, coffee time, or a cozy dessert. Easy yeast dough, creamy pastry cream, simple syrup-beginner-friendly and irresistible!!

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Ingredients :

Custard (Pastry Cream)

  • Milk โ€” 250 ml (about 1 cup + 2 Tbsp)
  • Vanilla sugar โ€” 1 packet (or 1 tsp vanilla extract)
  • Egg yolks โ€” 3
  • Cornstarch โ€” 30 g (about 3โ€“4 Tbsp)
  • Sugar โ€” to taste (from the original text itโ€™s mixed with yolks; 3โ€“4 Tbsp works well)

Sponge / Starter

  • Warm milk โ€” 60 ml ( ยผ cup )
  • Instant dry yeast โ€” 1 tsp
  • Sugar โ€” 1 tsp

Dough

  • Melted butter โ€” 70 g ( 5 Tbsp )
  • All-purpose flour โ€” 270 g (about 2ยผ cups)
  • Sugar โ€” 30 g (about 2ยฝ Tbsp)
  • Vanilla sugar โ€” 1 packet (or 1 tsp vanilla extract)
  • Eggs โ€” 2
  • Salt โ€” a pinch

Syrup (for glazing)

  • Water โ€” 3 Tbsp ( 45 ml )
  • Sugar โ€” 4 Tbsp ( ~50 g )

Filling

  • Raisins โ€” 50 g (about โ…“ cup)

Yield: about 16โ€“18 buns (the original made 17).

Step-by-Step Instructions

1) Make the Sponge (15 minutes)

  1. In a small bowl, combine 60 ml warm milk, 1 tsp yeast, and 1 tsp sugar.
  2. Stir well, cover, and let stand 15 minutes until foamy.

2) Mix & Proof the Dough (1 hour)

  1. In a large bowl, sift 270 g flour.
  2. Add the prepared sponge, 2 eggs, 30 g sugar, vanilla sugar, a pinch of salt, and 70 g melted (warm) butter.
  3. Mix until combined, then knead to a soft, smooth dough (it should be slightly tacky but not sticky).
  4. Cover and let rise in a warm place for about 1 hour, until doubled.

3) Cook the Custard (3โ€“5 minutes)

  1. Heat 250 ml milk in a saucepan to a boil, then reduce heat to low.
  2. In a separate bowl, whisk 3 yolks with sugar, vanilla, and 30 g cornstarch until smooth.
  3. Temper: whisk in a little hot milk, then pour this mixture back into the saucepan with the remaining milk.
  4. Cook over low heat, whisking constantly, 3โ€“5 minutes until thick.
  5. Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temp.

4) Make the Syrup (1โ€“2 minutes)

  1. In a small pot, bring 3 Tbsp water and 4 Tbsp sugar to a boil.
  2. Simmer 1โ€“2 minutes until clear; set aside.

5) Shape the Rolls

  1. Punch down the risen dough and roll it out into a rectangle (lightly floured surface).
  2. Spread the cooled custard evenly, leaving a small border around the edges.
  3. Sprinkle raisins over the custard.
  4. Roll up tightly into a log and slice into pieces about 2.5โ€“3 cm thick.
  5. Arrange on a baking tray lined with parchment, leaving space between pieces.
  6. Let rest 15 minutes.

6) Bake & Glaze

  1. Bake at 180ยฐC / 356ยฐF for about 20 minutes, until golden.
  2. While still hot, brush/pour the sugar syrup over the buns.
  3. Serve warm or at room temperature.

Enjoy your airy Italian sweet buns – soft, creamy, and beautifully glazed!

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