Maritozzi con la Panna - Soft Roman sweet buns filled with silky whipped cream

Method

1. 1

   Stir milk, yeast, and honey in a bowl. Rest 5 minutes until slightly foamy.

2. 2

   In a large bowl, mix flour, sugar, orange zest, and salt. Add eggs, vanilla, and the milk mixture. Stir into a rough dough.

3. 3

   Knead 8 minutes until smoother, then add soft butter a little at a time. Keep kneading until the dough is elastic, shiny, and only lightly tacky.

4. 4

   Shape into a ball, cover, and let rise in a warm place for 1½ to 2 hours, until doubled.

5. 5

   Turn out the dough, divide into 8 equal pieces, and shape each into a tight oval bun.

6. 6

   Place on a lined tray with space between them. Cover lightly and let rise again for 45 to 60 minutes until puffy.

7. 7

   Heat the oven to 180°C / 355°F. Brush the buns with a little beaten egg if desired. Bake 16 to 18 minutes until deep golden.

8. 8

   Simmer the syrup ingredients for 1 minute. Brush the hot buns lightly with syrup and cool completely.

9. 9

   Whip the cold cream with icing sugar and vanilla until firm, smooth peaks form. Do not overwhip.

10. 10

    Slice each bun lengthwise without cutting through. Pipe or spoon in a generous stripe of whipped cream, level the sides with a spatula, and serve.