Italian cuisine · Breakfast & Eggs

Veneziana Milanese

Soft Milanese yeast pastry with orange zest, thickly topped with almonds and pearl sugar.

Ingredients · for 8 servings

• 450 g flour
• 21 g fresh yeast
• 200 ml lukewarm milk
• 100 g sugar
• 100 g soft butter
• 3 eggs
• 1 orange (zest)
• 1 pinch salt
• 100 g almonds
• 80 g powdered sugar
• 2 tbsp pearl sugar
• 1 egg white

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp sugar, stir in 150 g flour and let this starter rise covered for 45 min, until foamy.
2. Add the remaining flour, sugar, salt, two eggs and the grated orange zest to the starter and knead for 10 min, then work in the butter piece by piece until the dough is silky and glossy.
3. Let rise covered for 1 hour in a warm place until doubled, then shape into a round ball and place on a baking sheet lined with parchment; let rise again for 30 min.
4. For the glaze, finely grind 60 g almonds and mix with the powdered sugar and egg white into a spreadable paste.
5. Spread the paste thinly over the risen dough, sprinkle with the remaining whole almonds and pearl sugar, and brush the edges with the last beaten egg.
6. Bake at 170°C for 35–40 min until the crust is golden brown and a wooden skewer comes out dry, let cool on a rack and serve in wedges.