Как приготовить итальянские сладкие булочки 🇮🇹

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 (3–5 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, 3–5 minutes until thick.
5. Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temp.

4) Make the Syrup (1–2 minutes)

1. In a small pot, bring 3 Tbsp water and 4 Tbsp sugar to a boil.
2. Simmer 1–2 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 2.5–3 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 180°C / 356°F 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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