Maritozzi alla crema (Italian sweet buns)
Ingredients
250g strong white bread flour
30g honey of your choice
4g fast action yeast
½ tsp fine sea salt
150g whole milk - warm
1 medium egg + 1 yolk for the wash
50g unsalted butter
Zest of one orange
To serve:
250g cold double cream
1 tbsp icing sugar, plus more for dusting
1 tsp vanilla paste
Baker: Sofia Gallo
Makes: 6
Prep time: 15 min + resting and proofing time
Bake time: 18-20 min
Flours used: Strong white bread flour
Method:
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
Makes: 6
Prep time: 15 min + resting and proofing time
Bake time: 18-20 min
Flours used: Strong white bread flour
Method:
- 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.
- Mix on a low-medium so that a rough dough forms.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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