Steps for the maritozzi

• To prepare these inviting maritozzi, the first thing is to make its typical brioche dough. I used the stand mixer, but if you wish, you can knead everything by hand in a large bowl and then on the work surface. In the bowl of the stand mixer, insert the sifted flour, vanilla, honey, grated orange zest, yeast dissolved previously in two fingers of milk, and granulated sugar and mix for a few minutes at speed 1-2 using the hook attachment. Then add the eggs (medium size if possible) and let it mix for another moment. Then gradually add the remaining milk, little by little, and continue mixing. Add the salt as well. Finally, little by little, add the soft butter in pieces, let it absorb well, and continue mixing. It will take a total of at least 15-18 minutes or until the dough is well kneaded and smooth. Let the dough rise in a large bowl covered with food wrap for about 2-3 hours in the oven with the light on. When the dough has tripled in volume, pour it onto a floured work surface and gently take some portions of dough to form balls of about 3 oz each. Let them rest covered with a tea towel for 10 minutes. Take the balls again and stretch them with your hands, forming the classic oval shape of the maritozzo. Place them on a baking sheet lined with parchment paper and let them rise covered for 1-2 hours. When they have doubled in volume, bake in a preheated static oven at 350°F for 15 minutes or until golden brown or at 340°F with fan for 20 minutes. Turn off, remove from oven, and let them cool.

  

• When they are cold, cut them longitudinally, open a little with your hands, and fill them with plenty of fresh cream whipped before with the powdered sugar. Finally, with the help of a knife, level the cream on the surface. Sprinkle the maritozzi with powdered sugar and serve them. I hope you like this latest recipe of mine, see you next time, friends.