Italian buns with cream filling

Category: Bakery products
Kitchen: italian
Italian buns with cream filling

Ingredients

wheat flour / grade 125 gram
flour manitoba 100g
milk 85 grams
water 40 grams
sugar 40 grams
butter (I have a spread) 40 grams
salt pinch
vanilla taste
pressed yeast 6 grams
cream 33% fat 300 grams
sugar 1-1.5 tbsp. spoons
powdered sugar for sprinkling

Cooking method

  • Mix milk with water.
  • Dilute yeast.
  • Sift flour. If there is no Manitoba, then use good quality premium flour or strong flour.
  • Remove the oil from the refrigerator 10 minutes before kneading.
  • Cut into 3-4 pieces.
  • I made the batch in HP (7 * 5 * 12)
  • Load everything into the bucket except salt and oil.
  • After 7 minutes, start adding oil in portions.
  • Add salt.
  • Knead everything until smooth.
  • Italian buns with cream filling The dough is soft, smooth, not sticky. Round the dough, cover and ferment until it doubles in volume. About 60 minutes
  • Italian buns with cream fillingItalian buns with cream filling Dough at the beginning and end of fermentation.
  • Knead the dough and divide with a scale into 20 pieces of about 20 grams.
  • Italian buns with cream filling Shape the balls and let them stand, covered, for about 60 minutes. The koloboks should double in size.
  • Bake in a preheated oven at a temperature of 175-180 degrees for about 10 minutes. It is important not to fry, so that the crumb inside is tender and pliable.
  • While the buns are baking, beat the cream, gradually adding sugar.
  • Add vanilla or any other favorite flavoring.
  • Remove the buns from the oven, let cool until warm.
  • Fill with cream using a syringe, making a puncture on the bottom.
  • If left to cool completely, then do not fill with cream. It should be filled while the crumb is pliable.
  • I put it on the wire rack with a puncture upside down and put it in the refrigerator for 15 minutes.
  • Turn over and sprinkle with powder.
  • All. You can take a sample.
  • Italian buns with cream filling
  • Italian buns with cream filling
  • Italian buns with cream filling
  • Enjoy!

The dish is designed for

20 pieces

Time for preparing:

3 hours

Cooking program:

HP, oven

Note

The recipe was spied on a foreign blog. Reduced yeast. Very tasty, tender, airy. Recommend!

RepeShock

Wah! Precipitated, yummy!
V-tina
Angela, I have that cut one, can I? looks very appetizing and the photos, as always, are gorgeous
kseniya D
AngelaHowever, I already recognize your recipes from the photographs and I am just sure that it is divine. Bookmark it for sure!
ang-kay
Ira, Tina and Ksyusha, Thank you for the praise, absolutely embarrassed Pull as much as you want and wherever you want. I do not mind)
Borisyonok
Angela,
The buns are extraordinary! We must try it nuuuuu!
I took the recipe to my "bins"!
Anatolyevna
ang-kay, Angela, another masterpiece! Creamy cream inside!
Unusual!
Tricia
Angela, simply divine!
I wish I could try this!
Sometimes in a cafe zabubenny you bite some dessert or cake and ... tasteless.
And then I remember such recipes from the forum, now these buns will appear in my dreams! I myself will not repeat exactly.
Mila1
ang-kay, God ... what BEAUTY !!!!! Angela I 🔗 I drag it to bookmarks I will try I know in advance that I will like it
Irina F
Mila1, Lud, move over, I’m lying around here a little too !!!!
Angela, rolls which are unreal !!!!!
Ahahah !!! There are no more words, some drools)))))
Mom Tanya
Angela, with a closed avatar I will say that it is you, the sorceress, who posted the recipe !!!)))
Pretty woman !!!
m0use
My God, what is this .... can be done with human hands ?? or is it a heavenly cloud ?? I want uuuuuuuuuuuuuuuuuuuuu! give both three!
Salieri
How interesting! But I honestly did not quite understand - are they initially hollow inside, or is the crumb so tender that it crumples under the pressure of the cream?
toffee
What is special about Manitoba flour?
ang-kay
Oh, girls, how nice. So many good words have been written. Thank you, my darlings. If someone does, I will be very happy. Dessert is not difficult to prepare. The dough is very pleasant to work with.
Quote: Salieri
Are they initially hollow inside, or is the crumb so tender that it crumples under the pressure of the cream?
Salieri, they are inside with crumb, which is crumpled under the pressure of the cream, but this is if it is good to fill them warm. If they cool down, then the cream will not enter in such a volume. They crumple when you make a puncture. It seems that nothing will save them. And then they are filled with cream and swell like balls.
Quote: iris. ka
What is special about Manitoba flour?
Ira, Monoba is a very strong soft wheat flour that is used for this fluffy baking by Italians. For Easter cakes, panettone, pandora and colombes. There is a lot of information on the Internet.
Helen
God !!! this must be done!
Jiri
Angela, I'm lying with everyone! Unreal buns! You can do this with an ordinary cheap culinary syringe, and with what attachment?
Tanyulya
Angela, beautyaaaa !!! I just want to bite !!!
Svetlenki
Angela, I sit drinking coffee ... Italian from the coffee machine ... such rolls are not enough! but better just a couple!

What kind of perfectionism in everything - from the quality of the photos to the execution. It must be so EXACTLY to fill the rolls. Edges-rims, like a compass.

I've never even heard of such buns. Filled donuts - yes, but buns - no. Wow, how!

Thanks for the aesthetic pleasure. The rolls are lovely.
gawala
Quote: Svetlenki
I've never even heard of such buns. Filled donuts - yes, but buns - no
In Europe, by the way, there are popular filled buns. just buns ..
We have, for example, buns with apricot jam, with vanilla cream (custard is used) ...
Zhannptica
Finally I was able to read with two eyes
The head is somehow slightly dizzy from such a cut ....., super !!
I really need to attach a mascarpone, half-and-half with cream, and tangerine Limoncello is gathering dust ... that's it !!!!! My head is spinning again
And what is the real size?
eye
Jeanne,
Quote: Zhannptica
And what is the real size?
20 pcs. 20 g each, and there, how will it cost)))
ang-kay
Helen3097, Jiri, Tanyulya, Svetlenki, Zhannochka I am very glad that you liked the buns. We liked them too Sveta, you constantly drive it into the paint. As you make a compliment, you will do so. Thank you
Quote: Jiri
You can do this with an ordinary cheap culinary syringe, and with what attachment?
Ira, filled with a conventional star-shaped nozzle. While they are well warm, the bottom is pierced remarkably, as they cooled down a bit, I cut it with a knife and inserted the nozzle. The attachment was in a regular disposable pastry bag.


Added Sunday 15 May 2016 12:14 PM

Quote: Zhannptica
And what is the real size?
Slightly larger than a ping-pong ball, but smaller than a golf ball when finished.
Svetlana_Ni
Angela, I'm out ... Another masterpiece! Well, you are indefatigable, honest word, there is no end and edge of your imagination and skill! Bookmark, be sure! And I will definitely try! Later, I'm not as fast as you
ang-kay
Svetlana, Thanks, I'm trying)
Albina
🔗
Angela, it's just mortality, and I baked a chicken. And for dessert we have fresh grated strawberries with sugar
Zhannptica
All clear. Otherwise I was worried that there was too much cream. And they are for a bite. Coming !!

as soon as the migraine goes away ..

ang-kay
Albina, Thank you. And I have never baked kurniki. We need to improve
Albina
To my men, meat baked goods are better than buns. Although I have already accustomed them to apple and sorrel pies. 🔗
Olechka.s
Angela, beauty as always! And the photo is so delicious ... Thanks for the recipe! I'm afraid the filling won't fit so nicely with me I tried to stuff the donuts - it didn't work out very well But I really want to try yours, so smooth, beautiful, tasty ...
ang-kay
Olenka, thank you. The secret to good filling is to fill them very warm.
Lagri
Angela, very tasty buns! I will try. Thanks for the recipe!
ang-kay
Maria, try it. Hope you like it)
elka34
How beautiful it is! Where to get an extra couple of hours a day and where to put five extra pounds from a figure? I took it to the bookmarks.
ang-kay
Linen, not enough time, that's for sure. And I already need to remove 10 kilos. Where to get the strength so that all this is not there, but only to cook?
July
Angela, let me hug you! : Friends: For me, any of your recipes, this is one hundred percent hit! Otherwise, I would never have dared, it seems impossible for a mere mortal to cook this. I believe you unconditionally.))) Everything worked out. Easy, besides!))) Not as beautiful as yours, of course, I was limited in time, baked in the morning before work. But I will still work on the beauty and quality of the photo.) In addition, my pastry syringe broke before the New Year. And what do you think I stuffed them with? A medical syringe, twenty.
And the buns are fabulous! These are not buns, this is a dream! Honestly, I want to cook them every day.

Italian buns with cream filling
ang-kay
Svetochka, they came out beautiful with you. Thank you for such a report and such kind words addressed to me. And yet, if one person did, then the other always break down can repeat. : girl_haha: And filling with a syringe is well thought out.
July
I did it again today. Every time it turns out better and better.))) Girls who have not tried it yet, try urgently fabulous buns. Thank you Angela, you're just a baking fairy!

Italian buns with cream filling
ang-kay
Svetlana, how glad I am that everything works out and I like it. Peks for health and thanks for the kind words)
Zhannptica
As if, I would now ...., at least a couple ...


Added Friday 13 Jan 2017 09:59 am

Custard with a liter on the balcony is .., in a couple of days I'll wake up and come off
ang-kay
Jeanne, wake up first! And then bakes)
Olga_Ma
Angela, I am very grateful to you, it turned out very tasty, though they got very cold, so there was not much cream (I started spinning with khachapuri), but it's still very tasty !!!! Thank you
ang-kay
Olga, I'm glad I liked the buns. They are delicious even without cream.)
kollenochka
Has anyone tried to bake Manitoba without flour?
ang-kay
Lena, pitches without manitoba, reducing the liquid. Or add 2% gluten by weight to the flour.

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