Maritozzi – Italian Sweet Buns Recipe

INGREDIENTS FOR  12

 YIELDS 

For the buns:

• 4 cups (500g) Flour
• 2 tablespoons (25g) Sugar
• 1 tablespoon Instant-dry yeast
• 1 teaspoon Salt
• 1 cup (240ml) Milk
• 2 tablespoons (40g) Honey
• 1 Egg
• 1 teaspoon Vanilla extract
• 1/4 cup (60ml) Oil
• 1 teaspoon Orange zest/Lemon zest

For brushing the buns:

• 1 Egg
• 1 tablespoon Milk

For the cream:

• 1 1/2 (360ml) Heavy cream
• 1/4 cup (30g) Powdered sugar
• 1 teaspoon Vanilla extract

DIRECTIONS 

1. 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.
2. Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
3. 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.
4. Preheat oven to 350F (180C).
5. In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash.
6. Bake the buns for 15 minutes, Until golden.
7. Allow to cool completely.
8. 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.
9. Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
10. Top each bun with powdered sugar and serve.
    
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