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Panini dolci are Italy's soft, pillowy sweet breakfast rolls - enriched with butter, eggs, and a whisper of honey and vanilla, they are somewhere between a dinner roll and a brioche, with a feathery, pull-apart crumb and a shiny, golden crust that comes from an egg wash. Found in bakeries across northern Italy from early morning onwards, these rolls are eaten fresh from the oven, sometimes split and filled with jam or fresh ricotta, sometimes enjoyed plain alongside a cappuccino. The dough benefits from a generous rising time that develops both flavour and the characteristic airy texture. They are one of the most welcoming things to have waiting on the breakfast table.
Prep
30 min
Cook
20 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
315 kcal
For 4 serving(s)
Per serving
Warm the milk to just above body temperature. In a small bowl, combine the milk, yeast, and a pinch of the sugar and let stand for 5-8 minutes until frothy.
In a large bowl, combine the flour, remaining sugar, and salt. Add the eggs, soft butter, honey, vanilla extract, and the yeast mixture.
Mix and then knead for 10 minutes until the dough is smooth, elastic, and slightly tacky. Add flour by the tablespoon if the dough is too sticky.
Place in a lightly oiled bowl, cover, and leave to rise in a warm place for 1-1.5 hours until doubled.
Preheat the oven to 180°C (350°F). Punch down the dough and divide into 8-10 equal pieces. Shape each into a smooth ball and arrange on a lined baking tray with a little space between them.
Cover and let rest for 20-25 minutes. Brush the tops with a beaten egg for a shiny glaze.
Bake for 18-20 minutes until golden and puffed. Cool on a wire rack and serve warm.
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