Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina Viennese Buns: A Sicilian Delight Filled with Chantilly Cream
Discover these soft Sicilian brioche buns from Messina, generously filled with velvety chantilly cream and whipped cream – a fragrant and utterly irresistible treat.
📖 What is it
Discover these soft Sicilian brioche buns from Messina, generously filled with velvety chantilly cream and whipped cream – a fragrant and utterly irresistible treat.
🛒 Ingredients
▸ For the dough
- ✓ 250 g Manitoba flour
- ✓ 250 g plain flour
- ✓ 15 g fresh yeast
- ✓ 150 g caster sugar
- ✓ 3 eggs
- ✓ 300 ml milk
- ✓ 100 g margarine
- ✓ A pinch of vanilla
- ✓ Half a vial of rum extract
▸ For the chantilly cream
- ✓ 200 ml milk
- ✓ Zest of one lemon
- ✓ 50 g double cream
- ✓ 1 teaspoon rum
- ✓ 90 g caster sugar
- ✓ 1 sachet vanilla powder
- ✓ 2 egg yolks
- ✓ 150 g whipped double cream
- ✓ 40 g custard powder
- ✓ 4 g sheet gelatin with vanilla flavour
- ✓ 25 g rum
▸ For the rum syrup
- ✓ 250 ml water
- ✓ 125 g caster sugar
- ✓ 35 g rum
▸ For decoration
- ✓ 10 glace cherries (optional)
📊 Nutritional Information
Dive into the authentic tastes of Sicily with these Messina viennese buns – pillowy brioche born by the sparkling shores of the Straits of Messina. Bursting with a silky chantilly cream infused with vanilla and a dash of rum, this classic Sicilian sweet brings the warmth of traditional pastry-making to your kitchen. With their soft, tender crumb and luscious creamy filling, they’re perfect for a special breakfast or a cosy afternoon tea, evoking homely scents and flavours unique to Sicily.
👨🍳 Preparation
- 1
In a large bowl, combine the flours, eggs, softened margarine, sugar, rum extract, and vanilla. Dissolve the yeast in warm milk and add it to the mixture along with a pinch of salt. Knead until you have a smooth, elastic dough. Cover with a cloth and leave to rise in a warm spot until doubled in size.
- 2
Meanwhile, prepare the chantilly cream: gently heat the milk, double cream, lemon zest and vanilla powder in a saucepan. In a separate bowl, whisk the egg yolks with sugar and custard powder, then gradually pour in the hot milk mixture. Stir in the rum and softened gelatin, cook gently until thickened, then set aside to cool. Finally, fold in the whipped cream and chill in the fridge.
- 3
Divide the risen dough into 10 elongated buns, place them on a baking tray lined with damp baking paper, and let them prove again until doubled.
- 4
Make the rum syrup by dissolving sugar in water over a low heat. Stir in the rum, then leave to cool completely.
- 5
Brush the buns with a glaze made from egg yolk and milk, then bake in a preheated oven at 180°C (fan 160°C) for about 20 minutes until golden all over.
- 6
Once cooled, carefully cut a slit along the centre of each bun, brush with the rum syrup and fill with chantilly cream. Garnish with a glace cherry if you’d like a splash of colour.
💡 Tips and Variations
- •
For a touch of indulgence, swap out the chantilly for a dark chocolate ganache and sprinkle with crushed Bronte pistachios.
- •
Using a stand mixer with a dough hook helps create a smooth, elastic dough for a better rise and a fluffy crumb.
- •
This recipe relies on a buttery (or margarine) base, balanced by the sweet cream; for a lighter version, replace the chantilly cream with traditional custard and use high-quality butter instead of margarine.
- •
To make it vegan-friendly, replace the eggs with a flaxseed and water mixture, use plant-based milk, and whip up dairy-free cream for the filling, keeping the Sicilian spirit alive with alternative ingredients.
- •
Patience is key for perfect viennese buns—let the dough rise slowly and use fresh ingredients for that irresistibly soft, fragrant finish.
📦 Storage
- • Store the viennese buns in an airtight container at room temperature, away from heat, to keep them soft for up to 3 days.
- • For longer freshness, pop them in the fridge where they’ll keep for up to a week; just bring them back to room temperature before serving to restore their creamy charm.
- • To freeze, wrap each bun individually in cling film and place in the freezer for up to 2 months. Defrost slowly overnight in the fridge before enjoying.
🍷 Pairing
Pair these with a luscious Pantelleria Moscato Passito, its rich sweetness perfectly complementing the smooth chantilly and fragrant brioche.
Alternatively, a Malvasia delle Lipari Passito with its fruity notes and crisp freshness balances the dessert beautifully.
For a regional twist, try a slightly sparkling Moscato d'Asti from Piedmont for a refined partner to your Messina viennese buns.
I wholeheartedly encourage you to have a go at making these Messina viennese buns at home – their soft, fragrant dough and silky chantilly cream filling truly capture the heart of Sicilian baking. They’re a wonderful treat whether for a leisurely weekend breakfast or a special teatime with loved ones. Do share this delicious slice of Sicily with your family and friends; I promise it’ll bring smiles all around the table.
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