Recipe Index

Ingredients

• ⅓ cup milk (lukewarm)
• 1 teaspoon instant yea​​st
• 2 ¼-½ cups all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 2 large eggs (room temperature)
• 1 egg yolk (in addition to the whole eggs)
• ½ cup salted butter (room temperature)
• Egg wash
• 1 ½ cup heavy whipping cream (chilled)
• ¼ cup powdered sugar
• ½ teaspoon vanilla paste

Method

1. Stir the lukewarm milk, instant yeast and a little of the granulated sugar together in a small bowl and leave the mixture until the yeast blooms and foams.
2. Combine 2¼ cups of the flour with the salt, remaining sugar, yeast mixture, whole eggs and egg yolk in a stand mixer, mixing with the paddle until a shaggy dough forms.
3. Switch to the dough hook and knead on low, adding the room-temperature butter a tablespoon at a time and a spoonful or two more flour if the dough stays very sticky, until all the butter is absorbed.
4. Knead the dough for 8 to 10 minutes more, until it is soft and smooth, then turn it into an oiled bowl, cover it and leave it to rise for 1½ to 2 hours, until doubled.
5. Punch the dough down, divide it into 10 pieces and shape each one into a smooth oval bun, setting them on a lined tray to prove again until puffy.
6. Brush the buns with the egg wash and bake them at 350°F until deep golden, then let them cool on a rack.
7. Whip the chilled heavy whipping cream with the powdered sugar and vanilla paste to soft, billowy peaks.
8. Cut a deep slit along the top of each cooled bun, open it gently and fill the maritozzi generously with the whipped cream, smoothing the surface with a spatula.

Prep: 240 min · Cook: 25 min · Total: 265 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data