Step 1

Gently heat milk in a heatproof jug in the microwave until just lukewarm. Combine 100g (2/3 cup) flour, 1 1/2 tbsp caster sugar and yeast in a bowl. Add warmed milk and stir until combined. Cover with a clean tea towel and set aside in a warm, draught-free place for 20 minutes or until frothy.

Step 2

Combine remaining flour, remaining caster sugar, salt and orange rind in a stand mixer fitted with a dough hook attachment. Add the milk mixture, oil, honey and egg yolk. Mix until just combined, then knead for 10 minutes or until smooth and dough pulls away from the side of the bowl. Transfer dough to a lightly greased bowl. Cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

Step 3

Line 2 large baking trays with baking paper. Punch back the dough and divide into 12 equal portions (approximately 75g each). Roll each portion into a ball. Place balls on the prepared trays, ensuring they are well spaced apart. Cover with a clean tea towel and set aside in a warm, draught-free place for 30 minutes or until doubled in size.

Step 4

Preheat oven to 200C/180C fan forced. Whisk egg white and water in a small bowl until combined. Gently brush dough balls with the egg white mixture. Bake for 15 minutes or until fully risen and golden. Leave buns to cool completely on the trays.

Step 5

Use electric beaters to beat cream, icing sugar and vanilla in a bowl until stiff peaks just form. Transfer to a piping bag and snip off the end.

Step 6

Use a serrated knife to cut down the middle of each bun, being careful not to cut all the way through. One at a time, open a bun slightly, being careful not to break the base. Fill the bun with the cream mixture. Use a palette knife or flat-bladed knife to scrape away any excess cream and achieve a smooth finish. Dust buns with extra icing sugar. Serve immediately. Watch our step-by-step video below to see how to make our Maritozzi (Italian cream buns) recipe.