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Italian 'meltaway buns' old recipe needed
I am a cross over from the chocolate of Dessert Professional side (www.swiftholland.com) seeking advice.\
For the last month I have been trying to duplicate a recipe from my home town of Rome NY 50 years ago.
It was a spiral danish with a sweet dough and very soft slightly browned center and crisper as it went out the spiral. The sweet dough in the center was barely cooked and a powder sugar water glaze was poured over the top. Then 'crumbs' were sprinkled lightly over the glaze.
By using a sweet yeast dough and after punching down I roll it into a long flat square and slather it with butter so it won't stick, then roll it up and cut into 1" thick slices left to raise again.
Immediately after cooking I pour the cool glaze over it which immediately separates the edge of the spiral and allows the sugar to seep down in between. So far so good.
The crumbles must be a combination of butter, flour and powder sugar. I remember them as being slightly brownish to cream color and soft. Try as I might they just don't work.
Two questions - I need a sweeter dough recipe that has LOTS of air in it to make the bun light instead of the typical danish, and I need some direction on the crumbs. Any suggestions?
For the last month I have been trying to duplicate a recipe from my home town of Rome NY 50 years ago.
It was a spiral danish with a sweet dough and very soft slightly browned center and crisper as it went out the spiral. The sweet dough in the center was barely cooked and a powder sugar water glaze was poured over the top. Then 'crumbs' were sprinkled lightly over the glaze.
By using a sweet yeast dough and after punching down I roll it into a long flat square and slather it with butter so it won't stick, then roll it up and cut into 1" thick slices left to raise again.
Immediately after cooking I pour the cool glaze over it which immediately separates the edge of the spiral and allows the sugar to seep down in between. So far so good.
The crumbles must be a combination of butter, flour and powder sugar. I remember them as being slightly brownish to cream color and soft. Try as I might they just don't work.
Two questions - I need a sweeter dough recipe that has LOTS of air in it to make the bun light instead of the typical danish, and I need some direction on the crumbs. Any suggestions?
Replies to This Discussion
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Permalink Reply by Joan on -
Suggestions, to what you describe...
You can try the NY crumb bun topping:
1/3 c sugar ( 2 2/3 oz)
1/3 c dark br sugar "
3/4 tsp cinnamon
1/8 tsp salt
8 tblsp unsalted butter (1 stick)
1 3/4 cups cake flour (7 oz)
Whisk sugars, -butter to combine. add flour until resembles thick dough, let sit 10-15 min. Break apart into pea-sz pieces, spread on top - for crumb buns you bake, but maybe you would want this unbaked
Your dough... try a brioche type dough, give it a really good 2nd rise.
Tell me if any of this works for you, it sounds delish!
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Permalink Reply by Peter Waters on -
Sounds like it might work... will try Saturday and let you know... Thanx
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