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.

11. 11

    Dish type

12. 12

    Italian sweet pastry / enriched bun dessert

13. 13

    Garnish / serving suggestion

14. 14

    Dust lightly with icing sugar and serve with espresso, cappuccino, or black tea.

15. 15

    Notes

16. 16

    Best eaten the same day. Chill the cream before whipping. If your kitchen is cool, let the dough rise in a switched-off oven with the light on.

17. 17

    Time

18. 18

    About 3 hours 30 minutes total

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    Difficulty

20. 20

    Medium

21. 21

    Calories

22. 22

    About 565 kcal per serving