Maritozzi Recipe (Roman Sweet Buns)

Maritozzi. Brioche Dough 250g Bread Flour 15g White Granulated Sugar 6g Instant Dried Yeast 6g Salt 120ml Milk (Tepid) 20g Honey 20ml Olive Oil 1 Egg (Tepid) 4g Vanilla Extract ½ Tbsp Orange zest Egg Wash 1 Egg 15ml Milk Cream Filling 300ml Heavy/Thickened cream 30g Icing Sugar/Powdered Sugar 4g Vanilla Extract Directions: In a bowl, toss in the flour, sugar, yeast, and salt. Give it a stir. Then, pour in the milk, honey, egg, vanilla, oil, and the orange zest. Combine and knead for about 5-10 minutes or until it’s smooth and elastic. Place the dough into a bowl greased in olive oil, cover, and let rise until doubled in size. This can take up to 3 hours depending on the temperature of your house. Divide the dough into 6 pieces and roll each piece into a ball. Place onto a baking tray lined with parchment paper, cover with a tea towel, and allow to double in size. This should take about 1 hour. While you wait – Preheat your oven to 175°C or 350°F. Combine the egg wash ingredients and then brush it onto each bun. Make sure it is well coated without fucking smothering it to the point of dripping. Place it into the oven and bake for 14-16 minutes or until each bun is browned equally. Remove and let it cool down for 30 minutes. In a stand mixer or a bowl, mix the Cream Filling ingredients. Whip until stiff peaks have formed and then place into a piping bag. At an angle, cut through each bun without going completely through. Pipe in the cream until it is overflowing then smoothen it out with a spatula until the point of satisfaction. Finally, dust over some powdered sugar. Optional: Dip it into melted chocolate, but I’ll let you fucking decide on that. HAGFD! #maritozzi #bakingrecipe #bread #tastelessbaker #swearing