Italian Buns
Ingredients
Directions
Shape and rise
Divide the dough into 2‑oz pieces and shape them into buns.
Place the buns well apart on a greased baking sheet to rise in a warm place.
When they are half‑risen, press down the center of each bun with your thumb to make a hollow.
Place a small piece of pink almond paste in each hollow.
Allow the buns to fully rise.
Bake and finish
Bake in a hot oven at 425 °F (220 °C) for about 15 minutes.
Let them cool, then drizzle water icing around the top of each bun before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dough
- Forms the soft, airy bun structure as it rises and bakes.
- Almond paste
- Adds sweetness and a moist, rich filling in the hollow of each bun.
The step that matters
Pressing the hollow at the half-risen stage. If the buns are pressed too early, before they have started to rise, the hollow can collapse or close during proofing. Pressing once they are half-risen gives the dough enough structure to hold a clear well for the almond paste, which keeps the filling in place during baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.