If you are looking for an alternative to the classic panettone this holiday season, why not prepare the Veneziana? This leavened Milanese pastry is covered with sugar granules and almond icing. It dates back to the century 15th century and is traditionally eaten for Christmas and New Year’s Eve. Over time, it was made in smaller portions for a breakfast pastry.
This year prepare it directly at home following pastry chef’s Emanuele Frigerio recipe.
The Veneziana recipe
Ingredients (makes about a 4 lb. cake)
Dough - Step One
1 cup natural yeast when ready to ripen
½ cup sugar
1 tsp. malt
1 cup water
3 large yolks (85 grams)
¼ cup + 3 Tbsp. butter, softened
2½ cups soft wheat flour
Dough - Step two
3⅓ Tbsp. soft wheat flour
1 tsp. salt
1 tsp. orange peel
2⅓ Tbsp. mandarin in candied paste
1 vanilla bean
½ cup sugar
3 large egg yolks (80 grams)
1 stick butter, softened
¼ cup ml water
3⅓ candied orange peel cubes
3⅓ candied citron peel cubes
For the icing
⅓ cup almond flour
1 Tbsp. hazelnut flour
½ Tbsp. corn flour craved
½ Tbsp. semolina
1¼ cups sugar
2 large egg whites (60 grams)
½ Tbsp. ml corn seed oil
⅔ Tbsp. butter
1 vanilla bean
Decorate with:
2 tsp. raw almonds
1 Tbsp. granulated sugar
1 Tbsp. confectioner's sugar
Method:
For the first dough, knead the sugar, malt, and water at a temperature of 72°F; form a syrup, stirring it with a whisk. Then, add the flour and yeast. After 15 minutes, when the dough is formed, incorporate the softened butter and yolks. Knead the dough until smooth and elastic, taking care to not let it become too shiny. Kneading should not last more than 25 minutes.
Leave the dough to rise, covered in plastic wrap, in the oven for 10/12 hours until it has tripled in volume. To recreate a leavening chamber at home, simply bring to the boil a pot of water, place the pot in the oven about half an hour before the Veneziana and leave it to rise when the oven is closed and turned off.
For the second step of the dough, knead by adding salt and aromas to the leavened dough, working it until it is smooth and elastic. The kneading operation will last about 20 minutes. Add the sugar with half the yolks then add the soft butter and remaining yolks. Knead everything properly, forming a silky dough; make sure its consistency is correct, adjusting the dough with 2 cups water. Pour all the fruit into the dough and roll out the stick of butter, taken before the dose; continue kneading for 4-5 minutes until the fruit is evenly distributed.
After kneading, properly check the resting phase and make sure that the dough responds to finger pressure. Prepare the pieces, form loaves, and put them on boards or trays for the short leavening process in the leavening chamber. Form the loaves into round shapes and place them in the baking cups. Leave them to rise to the edge of the mold. Depending on the strength of the dough, the leavening time can last from 6 to 8 hours.
For the icing, carefully mix together the first five ingredients; mix with the liquid egg white and finally add the oil and melted butter with the vanilla pulp. Before baking the Veneziana, cover it with icing using a pastry back; add the almonds, the granulated sugar, and the icing sugar. To maintain the shape and fragrance of the Veneziana after cooking, turn it immediately with the appropriate pliers and let it stand in that position for about 10/12 hours before packaging it.
Cooking:
1 lb. - 33 minutes 350 °F valve closed
2 lb. - 54 minutes 350 °F valve closed
3 lb. - 70 minutes 325 °F closed valve
4 lb. - 90 minutes 325 °C valve closed
Finally, here is some advice from the confectioner. To prevent the icing from swelling too much, don’t exaggerate with the level of hydration of the dough during the preparation; add some cornflour in the icing: it will be crunchier. There are many variations of the Veneziana: replace the orange and citron peels with other ingredients. Our favorite? Chocolate pearls and candied ginger!