This is a typical Sicilian breakfast in the hot summer months – a soft pillowy bread roll filled with gelato. It can also be served with a topping of whipped cream
| Created by | Spinneys |
| Prep time | 35 minutes |
| Proofing time | Until the dough is puffy or doubled in size |
| Cook time | 20 minutes |
| Serves | Makes 12 buns |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 584 |
| Fat | 43.3g |
| Saturates | 7g |
| Protein | 7.3g |
| Carbs | 42g |
| Sugars | 8.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the milk and yeast in the bowl of a stand mixer and stir to dissolve. Finely zest the orange and lemon.
Add 2 eggs, flour, butter, sugar, honey, salt and zest to the bowl.
Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with cling film and allow to rest for 15 minutes.
Separate the egg yolks from the whites of the remaining eggs.
Add the egg yolks and non-alcoholic rum to the dough and knead well. Cover again and allow to rise in a warm place until puffy and doubled in size.
Knock the air out of the dough by kneading it gently then divide into 12 pieces. Roll each into a smooth ball. Cover and prove in a warm place until doubled in size and puffy.
Preheat the oven to 220°C, gas mark 7.
Glaze the dough balls with the egg whites. Bake for 15-20 minutes, or until risen and golden. Allow to cool.
Serve with gelato of choice.
