I planned to bake a Colomba Pasquale the typical Italian dove-shaped Easter bread. As I have no such tin, I wanted to make my own, but then I remembered the disaster with my own-made Panettone tin, so I decided to make buns with an Amaretti-glaze. Perhaps not authentic but delicious!
Easter celebration buns
makes 6 buns
280 g flour
15 g fresh yeast
70 g water
100 g sugar
1 pinch of salt
60 g butter (room temperature)
2 egg yolk
zest of 1/2 lemon
2 tb Amaretto
Amaretti-glaze
25 g Amaretti
2 tb egg white
2-3 tb almond flakes
Sponge: Dissolve yeast in lukewarm water and add to flour, mixing thoroughly. Allow to rise in bowl, covered in plastic wrap at room temperature for 45 minutes.
Dough: Add rest of the ingredients and mix on low speed 1.5 (Bosch MUM 8) for 5 minutes, than at speed 2 for 10 minutes until dough is smooth and elastic. Cover bowl and let rise at room temperature until double in bulk (about 2 hours).
Line muffin tin with paper cups, if you don’t have paper cups you can make your own with baking paper.
Divide dough into 6 pieces and put into the cups. Cover and let rise for 1-2 hour.
Amaretti-glaze: Grind Amaretti, add egg white and almond flakes. Mix well. Glaze buns before baking
Preheat oven to 170 C. Bake buns for 35-40 minutes.
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Dear Zorra
These easter celebration cupcakes look exotic.. I am sure they are very delicious…
The idea of using baking paper for the cases is excellent!!
j’aime bien quand tu écris en anglais, je peux conserver ta recette !!
Wie gut, dass das mit der Panettone-Form ein Flop war – die Alternative ist ja göttlich! Super Foto, super Rezept.
I love anything almond/amaraetto/amaretti so I’m definitely in for these beauties. I love the paper nests, brilliant, much cuter than premade baking cups. Thanks for originating BBD and letting me host this month!
Oh, those look absolutely delicious, Zorra!
I love the idea of making individual rolls out of the colomba…. sure looks yummy to me!
Mmm.. this bread sounds really good. And in that muffin shape, it almost looks like cake! :-D