A small cake made of fluffy, light sponge cake, usually dome-shaped, often covered with a thin frosting or a layer of chocolate and granulated sugar, this is the Buondì the Italian snack that made history. Discover our colorful and tasty recipe!
Ingredients for each Taste&Color
1st Dough
- 1 kg Flour Nutridea Gran Lievitatia type 2 (or Sweet Soft)
- 250 g Caster sugar
- 250 g Egg yolks
- 300 g butter
- 300 g of sourdough
- 600 ml Water
2nd Dough
- 250 g Flour Nutridea Gran Lievitati type 2 (or Sweet Soft)
- 90 g GustoGreen / or 90 g GustoPink / or 100 g GustoRed / or 100 g GustoYellow
- 300 g Caster sugar
- 250 g Egg yolks
- 450 g Butter
- 300 g sourdough
- 150 ml Water
- 20 g Salt
- 20 g Vanilla
Taste and Color Icing
- 300 g Egg whites
- 1200 g Icing sugar
- 250 g Sweet almonds
- 50 g Bitter almonds
- 50 g peanut oil
- 10 g Vanilla paste
- TASTE&COLOR: 20 g GustoGreen / or 15 g GustoPink / or 30 g GustoRed / or 40 g GustoYellow
Pass the caster sugar and roasted almonds through the refiner combine the flour with the TASTE&COLOR and finally add the egg white until the desired consistency is reached.
Proceedings
Proceed in the same way for each TASTE&COLOR.
Knead the flour with the yeast, egg yolks, sugar and water for about 20 minutes.
When the dough has taken on “rope,” add the butter several times.
Dough should be smooth, remain soft and dry, final dough temperature 26°.
Place it back in a capable container and in the proving cell at 27°-29° for 12-14 hours, humidity 75%.
The dough will be ready when it has tripled in volume.
Start the 2nd dough by adding water, flour and TASTE&COLOR.
Insert sugar, egg yolks and finally butter, final dough temperature 29°.
Let the dough rest(dotting) for 60 minutes, then divide it (about 70 g) and place in paper bottoms.
Let rise for 3 hours at 30°C with 75 percent humidity, until the dough doubles.
Place the previously prepared icing and granulated sugar on top, then sprinkle with powdered sugar and bake at 180°C for about 30 minutes.
Thanks to Silverio Rico for the recipe.
Photo: Giulia Barabani [Design&Co].
