La Veneziana: The Classic Sweet Italian Breakfast | ITALY Magazine

Name: La Veneziana: The Classic Sweet Italian Breakfast | ITALY Magazine
Ingredients: For the brioche: All-purpose flour; about 12 ½ cups; 3.3 pounds Salt; 1 ¾ tablespoons Granulated sugar; 1 1/3 cups Malt; 1 tablespoon Orange zest; of ½ orange Lemon zest; of ½ lemon Vanilla extract or vanilla bean; 1 tablespoon extract or 1/2 vanilla bean; grated on microplane Eggs; 19 large; beaten Brewer’s yeast; 9 tablespoons Unsalted butter 7 1/2 sticks; plus more for the pan; For the pastry cream: Egg yolks 8 Granulated sugar 8 tablespoons All-purpose flour; 8 tablespoons Whole milk 3 cups Heavy cream 1 cup Vanilla extract or vanilla bean 1 tablespoon extract or 1/2 vanilla bean; grated on microplane; To finish: Egg 1; beaten Confectioners’ sugar; for dusting

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A yeasty roll, filled with just the right amount of vanilla pastry cream, this not-too-sweet brioche is a classic Italian breakfast treat.

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Food & Drink
Dolce

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Ingredients

For the brioche: All-purpose flour
about 12 ½ cups
3.3 pounds Salt
1 ¾ tablespoons Granulated sugar
1 1/3 cups Malt
1 tablespoon Orange zest
of ½ orange Lemon zest
of ½ lemon Vanilla extract or vanilla bean
1 tablespoon extract or 1/2 vanilla bean
grated on microplane Eggs
19 large
beaten Brewer’s yeast
9 tablespoons Unsalted butter 7 1/2 sticks
plus more for the pan
For the pastry cream: Egg yolks 8 Granulated sugar 8 tablespoons All-purpose flour
8 tablespoons Whole milk 3 cups Heavy cream 1 cup Vanilla extract or vanilla bean 1 tablespoon extract or 1/2 vanilla bean
grated on microplane
To finish: Egg 1
beaten Confectioners’ sugar
for dusting