How to make it
8 steps. Take it one step at a time.
Combine the warm milk
In a small bowl, combine the warm milk at 110°F (43°C), yeast, and honey. Stir gently and let it sit for 10 minutes until foamy.
10 minMix the bread flour, sugar, salt, and orange zest
In a stand mixer fitted with a dough hook, mix the bread flour, sugar, salt, and orange zest. Add the yeast mixture and the eggs.
Knead on medium speed
Knead on medium speed for 5 minutes. Gradually add the softened butter, one small piece at a time, until fully incorporated and the dough is smooth and elastic.
10 minPlace the dough in a greased bowl
Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
2 hrDivide the dough
Divide the dough into 10 equal portions (about 80g each). Shape into smooth ovals and place on a baking sheet lined with parchment paper. Cover and let rise for another 45-60 minutes.
1 hrPreheat the oven
Preheat the oven to 350°F (177°C). Bake the buns for 15-20 minutes until golden brown. Transfer to a wire rack to cool completely.
20 minWhile buns cool, whip the heavy cream
While buns cool, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Cut a deep V-shaped wedge out of the top of each cooled bun
Cut a deep V-shaped wedge out of the top of each cooled bun. Fill the cavity generously with the whipped cream and smooth the surface with a spatula.
A little kitchen wisdom
Traditionally from Rome, these buns were often the only sweet allowed during Lent. Use a high-protein bread flour for the best structure. Ensure the cream is very cold before whipping to get the smoothest finish.
