Step 1

For the maritozzi, mix 4 oz flour with 4 oz milk and half of the yeast. Let the mixture rise until the doubled in volume. (About 30 minutes in an oven without the heat turned on and a pot of hot water should do it!) Once doubled in volume, add the mixture to the remaining sugar, honey, flour, yeast and milk.

Step 2

When the dough begins to have a more elastic texture, add the eggs and finally, the chopped butter, salt and a little grated orange peel. Knead until smooth; cover with a damp cloth and let the dough rise until doubled in volume.

Step 3

Form the maritozzi by shaping the leavened dough into one large loaf. Divide the dough lengthwise for two sections of about 6-7 cm in diameter. Divide into further portions of about 2 oz each. Roll the smaller sections between the palms of your hands to make a perfect sphere. Slightly lengthen the sphere-shaped dough pieces, pulling them gently from each end. Place the maritozzi on a baking sheet lined with baking parchment and brush them with a mixture of equal parts egg and milk.

Step 4

Let them rise for 25-30 minutes in the oven, closed and turned off, with a pot of hot water placed at the bottom. Then bake at 370°F for 5 minutes and lower the temperature to 340°F to bake for another 10 minutes. Transfer to a wire rack to cool.

Step 5

To fill the maritozzi, cream the (very cold) mascarpone with 2 oz sugar. Once fluffy and combined, add the cream and blend with an electric mixer until the filling reaches a creamy consistency: You don’t want to mix it anymore than this. Boil the beer for 1 minute with 4 oz sugar and 2 oz water.

Step 6

Open the maritozzi, cutting them in half lengthwise – without cutting them all the way through. Brush the inside with a little beer syrup. (Act quickly so they don’t get too soggy!) Fill the maritozzi with the mascarpone cream and enjoy!