Maritozzi con la Panna: Cream Filled Italian Buns

Step 1

Warm the milk to about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let sit for 10 minutes until foamy.

Step 2

In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and orange zest. Knead for 8-10 minutes by hand or 5 minutes in a mixer until smooth.

Step 3

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours, or until doubled.

Step 4

Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place on a lined baking sheet.

Step 5

Cover the buns with a towel and let rise for another 45 minutes until puffed.

Step 6

Preheat the oven to 350°F (175°C). Brush the tops with egg wash (1 egg beaten with 1 tbsp water) and bake for 20-25 minutes or until golden brown.

Step 7

Beat heavy cream, powdered sugar, and vanilla extract to soft peaks.

Step 8

Once buns cool, slice each down the middle without cutting all the way through. Fill with whipped cream using a piping bag or spoon.