A fluffy ball leavened dough with a crunchy glaze based on almonds, granulated sugar And powdered sugar. This is how the Veneziane, which we created with Cristian Ratkovic of the Pasticceria Clèa in Milan, are presented. Sweet and soft Croissant to be stuffed with a little custard. You just need a little patience to be able to taste one Breakfast with all the trimmings.
Ingrediants
- 225 g of W360 / 380 flour
- 45 g of butter
- 45 g of sugar
- 1 egg
- 2 egg yolks
- 37 g of milk
- 2 g and a half of salt
- 12 g and a half of fresh brewer’s yeast
- grated zest of 1/2 lemon
For the brioches
- 50 g of sugar
- 50 g of shortcrust pastry flour
- 50 g of almond flour
- 50 g of butter
- granulated sugar
- powdered sugar
- 100 gr of almonds
- 50 gr of egg white
For the almond crumble
To decorate
Almond glaze
The Venetian blinds they are soft yeast dough brioche enriched on top with a glaze based on almonds, granulated sugar And powdered sugar, and often stuffed (after cooking) with a little custard. Eat a Breakfast, so soft and sweet, they are a real panacea to start the day well.
In spite of the name, these desserts they are more common in Milan than in Venice. On the other hand, it seems that precisely in the Milanese city the idea of producing the classic Venetian, a kind of panettone without candied fruit, but with a rich coating of butter, egg white, almonds and sugar grains. This dessert, the origin of which most connect to Venetian fugassa (hence the name), it is traditionally consumed by the Milanese at the New Year’s Eve dinner.
There recipe, like many of the tradition, it has its variations. For some the icing needs to be grainy, similar to a crumble, others prefer it more fluid (in the steps you can find how to make both these versions), still others replace it with a biscuit of craquelin dough, but the most common variant is undoubtedly the one with custard instead of icing. In this case the cream is re-cooked together with the brioche. In our case, the version we propose is a recipe by Cristian Ratkovic of the Clèa Pastry Shop in Milan.
The preparation of Veneziane, like that of other breakfast brioches (brioche with tuppo, sweet braids, Trieste pinza), includes a double leavening, but the wait will be amply rewarded by theirs goodness.
OTHER TASTY RECIPES: Croissants of brioche dough with yogurt, Pain au chocolat, Baked donuts
How to prepare: Veneziane
- Execution
- average
- Preparation time
- 45 min
- Cooking time
-
15 min – 20 min
- Rising time
-
4h – 6h
- Resting place
- in the oven with the light on
- Portions
-
6
How to prepare: Veneziane
To make the Veneziane, start warming the milk with the lemon zest, add the crumbled yeast and stir to dissolve it. Gather the flour, sugar and egg in the bowl of the planetary mixer, add the milk and start kneading with the ak hook so that the powders absorb the liquids well.
Replace the hook with the spiral one and add the egg yolks and gradually the soft butter into small pieces. Continue to knead until the dough is smooth and well strung. Transfer it to a bowl and let it rise, covered with cling film, for 2-3 hours until doubled in volume.
When it has risen well, divide the dough into 6 pieces of about 75 g each, give each the shape of a sphere and arrange them in a non-stick pan. Let it rise again until doubled in volume in the oven that is switched off with the light on.
Meanwhile, prepare the almond crumble: mix the soft butter with the sugar, flour and almond flour. The crumble can already be used like this or, if you prefer to obtain a smoother final effect similar to icing, just add 50 g of egg white to every 100 g of almond crumble.
When the brioches have risen, decorate them on the surface with the almond crumble, forming snails on the dough with the sac à poche without completely covering it, but remaining 1.5 cm from the edge. If you do not add egg white, the crumble will be more compact and you will have to distribute it over the brioches with your hands or with a spoon. In any case, then sprinkle the brioches with the granulated sugar and finally sprinkle them with the icing sugar.
Bake the brioches in the preheated oven at 160 ° for 15/20 min. To check the exact cooking, you can use a thermometer: if piercing the Veneziana up to the center the internal temperature is between 92/94 °, the cake is cooked. Remove the Venetian blinds from the oven and let them cool before enjoying them plain or filled with custard.
.
