Authentic Roman Maritozzi

Step 1

In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

Step 2

In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes. Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

Step 3

Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

Step 4

Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

Step 5

Pre-heat the oven to 350F/180C.

Step 6

Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

Step 7

Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with an abundant amount of whipped cream, smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately. Enjoy!

Step 8

In a small bowl, beat together the egg and milk until combined well.

Step 9

In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.