Profezeni

Profézeni (Sweet Italian Sandwich Buns from Valtellina)

Profézeni are soft, lightly sweet, golden-crusted milk-and-egg buns from Valtellina in northern Lombardy, traditionally split and filled with butter, jam or thinly sliced prosciutto. The enriched brioche-style dough is what gives them their tender crumb and pale yellow color.

Prep

25 min

Cook

18 min

Total

43 min

Serves

8 buns

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) all-purpose flour, Italian '00' or standard plain flour
• •120 g (½ cup) caster sugar
• •7 g (1 packet (2¼ tsp)) instant dry yeast
• •5 g (1 tsp) fine salt
• •200 ml (¾ cup + 1 tbsp) whole milk, lukewarm (37°C / 98°F); a home cook can substitute 2% milk
• •100 g (½ cup (1 stick less 1 tbsp)) unsalted butter, softened, plus extra for greasing
• •2 whole (2 large) eggs, room temperature
• •1 whole egg yolk, for the egg wash
• •15 ml (1 tbsp) whole milk, to loosen the egg wash

Steps

1. 1 In a small bowl, whisk the lukewarm milk with the yeast and 1 tsp of the sugar; let stand 5–10 minutes until foamy. If it does not foam, discard and start with fresh yeast.
2. 2 In the bowl of a stand mixer (or a large bowl), combine the flour, remaining sugar and salt. Add the yeast mixture and the 2 whole eggs; mix with the dough hook on low until a shaggy dough forms, about 3 minutes.
3. 3 Add the softened butter a tablespoon at a time, mixing on medium until each piece is absorbed before adding the next. Knead 8–10 minutes until the dough is smooth, very soft and pulls away from the bowl; it should pass the windowpane test (stretch thin without tearing).
4. 4 Shape into a ball, place in a lightly buttered bowl, cover with a damp cloth and proof in a warm spot 1 to 1½ hours, until doubled in size.
5. 5 Deflate the dough, turn out onto a lightly floured surface and divide into 8 equal pieces (about 115 g each). Shape each into a tight round by tucking the edges underneath.
6. 6 Place the rounds on a parchment-lined baking sheet, cover loosely and proof again 45–60 minutes, until puffy and risen by about half.
7. 7 Preheat the oven to 180°C / 350°F (fan 160°C / 325°F). Whisk the egg yolk with 1 tbsp milk and brush the buns generously (including the sides).
8. 8 Bake 16–18 minutes, rotating the tray once, until the tops are deep golden and an instant-read thermometer inserted into the center reads 90°C / 195°F (the crumb should be fully set, not gummy).
9. 9 Transfer to a wire rack and cool at least 20 minutes before splitting - the interior crumb finishes setting as it cools. Traditionally split and filled with butter and jam, or with thinly sliced prosciutto cotto and fontina.