Roman Maritozzi Buns Filled with Whipped Cream

What you need

• 400 g (3 cups) bread flour, or Italian 00 flour
• 170 ml (2/3 cup) whole milk, lukewarm; 155 ml for the dough, 1 tbsp for the glaze
• 1 tsp active dry yeast
• 110 g (1/2 cup) granulated sugar, 65 g for the dough, 45 g for the glaze
• 2 large eggs, 1 for the dough, 1 for the glaze
• 75 g (5 tbsp) unsalted butter, softened
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 3/4 tsp salt
• 50 g (1/3 cup) raisins, optional; older Roman form, many bakeries now leave them out
• 400 ml (1 2/3 cups) heavy cream, cold, at least 30% fat
• 40 g (1/3 cup) powdered sugar, 2 tbsp for the cream, the rest for dusting

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tsp of the sugar into 155 ml of the lukewarm milk. Let it stand for 10 min until foamy. If using raisins, cover them with warm water.

2. 2

   In a large bowl or stand mixer, combine the flour, 60 g of the remaining sugar, salt, orange zest, vanilla, 1 egg and the yeast mixture. Mix to a rough dough.

3. 3

   Knead for 8 min, then add the butter in small pieces. Knead 10 min more until the dough is smooth and elastic and no longer sticks to the bowl.

4. 4

   Drain and dry the raisins, if using, and knead them in.

5. 5

   Cover the bowl and let the dough rise in a warm place until doubled, about 2 hours.

6. 6

   Divide the dough into 8 pieces and shape each into a smooth oval. Set them 5 cm (2 in) apart on a parchment-lined tray.

7. 7

   Cover and let them rise again for 1 h 15 min-1 h 30 min.

8. 8

   Heat the oven to 180 °C (350 °F). Beat the second egg with 1 tbsp milk and brush it over the buns.

9. 9

   Bake for 18-20 min until deep golden. Move to a rack and cool completely.

10. 10

    Simmer the remaining sugar with 60 ml (1/4 cup) water for 2-3 min, then cool. Brush this sugar glaze over the cooled buns.

11. 11

    Whip the cold cream with 2 tbsp of the powdered sugar until it holds firm peaks.

12. 12

    Slit each bun lengthwise at a slight angle without cutting through. Pack in plenty of cream and smooth it level with the bun.

13. 13

    Dust with the remaining powdered sugar and serve the same day.

Imported from anitalianinmykitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.