Maritozzo

Method

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1. Mix the flour, yeast, sugar, eggs and warm milk to a dough and knead 10 minutes until smooth.

   Mark done

2. Add the salt, orange zest and honey, then work in the butter a piece at a time.

   Mark done

3. Cover and prove 2 hours, until doubled.

   Mark done

4. Divide into 8 pieces, shape each into a tight oval and set them well apart on a lined tray.

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5. Prove 1 hour more, until puffed and touching.

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6. Bake at 170C fan / 190C / gas 5 for 18 minutes, until golden.

   Mark done Start 18 min timer

7. Boil the water and sugar 2 minutes to a light syrup and brush it over the hot buns. Cool completely.

   Mark done

8. Whip the cold cream with the icing sugar and vanilla to a stiff peak.

   Mark done

9. Split each cold bun lengthways, not quite through, and pipe in far more cream than seems sensible.

   Mark done

10. Draw a palette knife across each open face in one pass to level the cream, and dust with icing sugar.

    Mark done

Chef’s Tips

• Barely sweeten the cream and whip it stiff.
• Cold buns only. Warm bread melts the cream.
• One pass with the knife. Going back and forth smears it.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Cappuccino
• Standing at the bar
• Nothing else before noon

Storage & Reheating

Filled, refrigerated for 1 day. Unfilled buns keep 2 days or freeze 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.