Maritozzi con la Panna

Cook Time 45 minutes plus overnight proofing

Servings makes 6

Ingredients

For the Preferment (Lievitino)

100g water

5g fresh brewer’s yeast

100g tipo 00 flour

For the Dough

400g tipo 00 flour

60g sugar

8g fresh brewer’s yeast

15g honey

170g cold whole milk

2 medium eggs (125g total), room temperature

Zest of 1 orange (avoid the white pith)

Seeds of 1 vanilla pod

80g extra virgin olive oil

A generous pinch of salt

For Brushing

1 egg

Whole milk, to taste

To Fill and Decorate

400g fresh whipping cream

200g Nutella

Icing sugar, for dusting

Method

For the preferment, dissolve yeast in water. Mix in flour until smooth. Cover and let rise 2 hours at 30°C (oven off, light on).

For the dough, in a mixing bowl, combine flour, yeast, sugar, honey, milk and eggs. Mix until dough forms and is elastic. Add orange zest and vanilla seeds. Add preferment and mix until smooth. Slowly drizzle in oil in 2–3 additions. Add salt and mix well.

Shape into a ball. Place in an oiled bowl. Cover with oiled cling film. Rest 2 hours at room temp, then refrigerate overnight.

Next day, divide dough into 20 x 50g pieces. Fold and shape into smooth balls. Place on a lined tray. Cover and let rise 1 hour.

Preheat oven to 190°C (static). Mix the egg and milk, and brush the buns. Bake 7-8 minutes until golden. Cool completely.

Whip cream to stiff peaks. Slice buns down the middle (not all the way). Fill generously with Nutella, then cream and smooth. Dust with icing sugar.