Maritozzi
Italian sweet buns
Servings: 12 people
Equipment
- 1 Electric Whisk
- 2 Mixing bowls
- 1 dough kneading machine
- 1 Bench Scraper
Ingredients
- 4 cups All purpose flour
- 25 gm Sugar
- 1 tbsp Instant Dry Yeast
- 1 tsp salt
- 240 ml milk
- 40 gm Honey
- 1 whole egg
- 1 tsp Vanilla Extract
- 60 ml oil
- 1 tsp orange zest or lemon zest
For Brushing the buns
- 1 whole egg
- 1 tbsp milk
For Cream
- 360 ml dairy heavy cream
- 30 gm powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl or in a bowl of a stand mixer, place flour, sugar, yeast, salt and stir. Make a well and add milk, honey, egg, vanilla extract, oil and orange/lemon zest. Mix until dough is formed. Knead the dough for 7-8 minutes, until smooth, soft and elastic.
- Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
- Divide the dough into 12 pieces (80g), roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a clean towel and let rise until doubled in size, about 1 hour.
- Preheat oven to 350F (180C).
- In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash. Bake the buns for 15 minutes, Until golden.
- Allow to cool completely.
- Make the cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
- Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
- Top each bun with powdered sugar and serve
Nutrition
Serving: 1bun