The quintessential Roman breakfast pastry. A heavily enriched, highly elastic brioche bun (often studded with pine nuts and raisins) is sliced open and violently over-stuffed with freshly whipped, barely sweetened heavy cream. The contrast between the structural bread and the ethereal cream is paramount.
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The Sponge. Dissolve yeast and 1 tsp sugar in the warm milk. Let sit until foamy.
The Dough. In a stand mixer, combine flour, remaining sugar, orange zest, eggs, and the yeast mixture. Knead on low speed.
Enrich. Gradually add the softened butter, one tablespoon at a time, until the dough is smooth, glossy, and highly elastic (about 15 minutes ). Fold in pine nuts and raisins if using.
First Rise. Cover and let rise in a warm place for 2 hours until doubled.
Shaping. Punch down. Divide the dough into oval-shaped buns (about 80g each). Place on a parchment-lined sheet.
Second Rise. Let the buns rise for 1 to 1.5 hours until very puffy.
. Preheat oven to 350°F (175°C). Gently brush the buns with egg wash. for 12-15 minutes until deeply golden. Let cool completely.
The Cream. Whip the cold heavy cream with the powdered sugar until stiff peaks form.
Assemble. Slice the cooled buns diagonally down the center, being careful not to cut all the way through the bottom hinge. Open the bun like a clam and over-fill it massively with the whipped cream. Use a straight spatula to scrape the exposed cream flush with the edges of the bun.
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