Baker: Sofia Gallo

Makes: 6
Prep time: 15 min + resting and proofing time
Bake time: 18-20 min
Flours used: Strong white bread flour

  1. In a stand up mixer, add your flour, salt and yeast and mix to combine fully. Make a well and pour the milk, honey, orange zest and the egg.
  2. Mix on a low-medium so that a rough dough forms.
  3. Add your butter a little at the time, waiting for each to be incorporated fully, and knead on a higher speed for about 10 minutes, until the dough comes away from the sides of the bowl.
  4. Lightly oil a container and place the dough to raise. Make an ‘X’ sign on top which will give you an easier indication of when the dough has risen enough, as the X will expand.
  5. Leave in a warm place and let rise until at least doubled in size. This can take between 1hr and 3 hrs, depending on the temperature. You can also let the dough overnight in the fridge, for a slower rise.
  6. Once the dough has risen, divide this into 6 equal parts and shape into round rolls. Place on a lined oven tray and let rise for a second time, about 30 minutes.
  7. Preheat your oven to 180 C/Gas Mark 4. Once the rolls have rested, brush them with the egg yolk mixed with a little milk, and bake until of a golden brown colour. This will take between 18 and 20 min.
  8. Once the maritozzi are baked, set aside to cool and prepare your filling. Place the cream, icing sugar and vanilla paste in a bowl and whisk to medium peaks.
  9. Split each bun down the middle, nearly to the end and pipe or spoon in some cream, then smooth the top and sides with a spatula. Dust each bun with extra icing sugar to serve. For an alternative flavour, you could add fresh fruit or in my case I added some black cherries.

Thank you so much to Sofia Gallo for providing this recipe. If you’d like to see more, please visit her Instagram page @in_cucinacon_sofia

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