The Best Maritozzi Recipe

This is a maritzo and the brand new recipe on my online baking schools. It’s a sweet Italian bun filled with creme picier and a whipped cream. So we add bread flour into the bowl of stand mixer. Salt and sugar, a little bit of yeast. Our wet ingredients are eggs, milk, and vanilla. And finally, just a little bit of lemon zest. Now, by all means, you can mix this dough by hand. It’s a really nice smooth dough. We’re going to need it for 10 minutes. Then we add in our unsalted butter. And we need for another 5 minutes. Once the dough is done, just give it a gentle knead on the work surface. You should end up with a smooth bowl. Going to add it into a lightly greased bowl and prove it for an hour. Once the dough has proved and doubled in size like it has here, we’re going to take it out. We’re going to cut it into 85 gram balls. We’re going to shape those underneath our hands into tight balls and then place them onto a tray. When they’ve proved, you’ll see they’ve doubled in size. We’re going to add a light egg wash around the outside. Then bake them for around 25 minutes. Once it’s baked, we’re going to let it cool completely and then cut it at a slight diagonal before piping in our cremeissia along with the whipped cream. We’re going to use a hot pallet knife to smooth the outside of the bun. And that’s going to give it its iconic look. We dust it with icing sugar and it’s soft. It’s pillowy. It’s creamy and it is a real mouthful, but it’s absolutely delicious. You can get the full recipe by joining my online baking classes.