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
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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