At our Italian Dessert & Wine Pairing we paired this with our 2021 Al Fresco Rosè.
- bread flour 167g
- unsalted butter 25g
- granulated sugar 27g
- medium egg 2
- instant yeast 2.2g
- salt 2.3g
- honey 7g
- a half orange zest
- milk 45g
- Heavy Whipping Cream 240g
- Powdered Sugar 60g plus more for dusting on top.
- In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
- Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
- Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
- Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
- Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
- Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
- Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
- Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
- When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
- In the meantime, add your whipping cream to a bowl with a dash of vanilla extract & powdered sugar and whip until stiff peaks form. Set in the fridge.
- Once baked, let the buns cool completely.
- Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar. I added some Amarena Cherries in mine as well, but you could add any fruit you like! Or none!