The Roman classic: six soft, oval brioche buns lightly flavored with honey and orange, generously filled with whipped cream.
Ingredients
- 300 g T45 wheat flour
- 110 ml Whole milk
- 1 piece Fresh egg
- 30 g Granulated sugar
- 20 g Acacia honey
- 45 g Unsalted butter
- 5 g Active dry yeast
- 5 g Fine salt
- 1 piece Untreated orange
- 300 ml Heavy cream (35% fat)
- 20 g Powdered sugar
Method
- Take the butter out so it softens. Slightly warm the milk: it should be barely warm to the touch, never hot.
- Mix the flour, yeast, and granulated sugar in the bowl of a stand mixer. Add the milk, egg, honey, and finely grated orange zest. Knead on low speed until no dry flour remains.
- Add the salt, then continue kneading on medium speed until the dough becomes cohesive and starts pulling away from the bowl.
- Gradually incorporate the softened butter. Knead until you have a smooth, glossy, and elastic dough. A piece gently stretched should form an almost translucent windowpane without tearing immediately.
- Form into a ball, cover tightly, and let rise in a warm place until the dough has doubled in volume.
- Turn the dough out onto the work surface and gently punch it down with your palm, without tearing it. Divide it into six equal portions.
- Shape each portion into a tight ball by bringing the edges toward the center. Flip the balls over, then gently roll them to create the characteristic slightly elongated, oval shape of maritozzi.
- Place the dough pieces, seam side down, on a baking sheet lined with parchment paper. Space them widely apart, cover loosely, and let rise until puffed, light, and soft to the touch.
- Very gently brush the surface with a little milk collected from the traces left in the container, being careful not to deflate the dough.
- Bake in the preheated oven on the conventional setting until the buns are evenly golden. They should remain soft and not form a thick crust.
- Immediately transfer the maritozzi to a wire rack and let them cool completely. Filling a bun while it is still warm would melt the cream.
- Chill the cream, bowl, and whisk. Whip the cream until it builds volume, then gradually fold in most of the powdered sugar. Stop as soon as the cream forms firm peaks but retains a smooth, supple texture.
- Slice each maritozzo lengthwise from the top, cutting deeply but without completely separating the two sides. Gently pry the opening apart.
- Abundantly fill each bun with whipped cream. Smooth the cream flush with the edges using a spatula to achieve the clean, generous white band typical of a Roman maritozzo.
- Dust with the remaining powdered sugar and serve immediately.
Nutrition
Per serving
- Energy
- 457.7 kcal
- Protein
- 8.55 g
- Carbohydrate
- 52.62 g
- Fat
- 23.46 g
- Fibre
- 4.03 g
- Calcium
- 91 mg
- Iron
- 0.85 mg
- Magnesium
- 23.81 mg
