Classic Roman Maritozzi with Whipped Cream by Memorie Di Angelina

Ingredients

• 50g all purpose flour (for lievitino)
• 1 tsp dry yeast (for lievitino)
• 50ml water (for lievitino)
• 200g all purpose flour (for dough)
• 1 egg (for dough)
• 1 tsp dry yeast (for dough)
• 25g sugar
• 1 orange, finely grated zest of
• 1 Tb honey
• 1 tsp vanilla extract or seeds of 1 vanilla bean
• 75ml milk, or as needed
• 45ml olive oil
• 2 Tbs heavy cream (for glaze)
• 2 egg yolks (for glaze)
• 500ml heavy cream (for filling)
• to taste confectioner’s sugar (for filling)
• optional raisins, pinoli nuts, candied fruit

Instructions

1. Prepare the lievitino: Whisk together flour, yeast, and water into a thick paste in a small bowl. Cover and let rest in a warm place for 1 hour until foamy and active.
2. Make the dough: In a large bowl, combine flour, yeast, egg, sugar, honey, orange zest, vanilla, and the prepared lievitino. Gradually add milk until a soft dough forms, then slowly incorporate olive oil until fully absorbed.
3. Knead and shape: Transfer dough to a floured surface. Stretch, fold, and shape into a ball. The dough should be soft and pliable, but not sticky. Optionally, fold in raisins, nuts, or candied fruit.
4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for at least 3 hours, or until doubled in volume. For more flavor, refrigerate overnight.
5. Shape the maritozzi: Divide dough into 6-10 equal pieces (50-80g each). Shape into smooth balls or ovals by folding and rolling. Place on a parchment-lined baking sheet.
6. Second rise: Cover shaped maritozzi and let rise in a warm place for about 1 hour until nearly doubled in size.
7. Glaze and bake: Whisk egg yolks and 2 Tbs cream for the glaze. Brush each maritozzo generously. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until puffed and golden brown.
8. Cool and fill: Let the maritozzi cool completely on a wire rack. Whip 500ml heavy cream with confectioner's sugar until stiff peaks form. Slit each bun halfway through horizontally, leaving a hinge, and generously fill with whipped cream.