Bring a Touch of Italy to Your Kitchen with This Traditional Maritozzi Con La Panna Recipe

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To make the buns, start by whisking 1 cup of lukewarm milk, yeast and honey in a large bowl. Let the mixture stand for 10 minutes before adding the rest of the ingredients.


Mix in 1/2 cup all-purpose flour. Cover the bowl with plastic wrap or a kitchen towel and let the mixture rise for 20 minutes.


Add the all-purpose flour, bread flour, sugar, salt, and remaining flour to the bowl of a stand mixer with the paddle. Mix the ingredients on low speed until well combined. Add the eggs, orange zest and the saved yeast mixture and mix until smooth.


Using your silicone spatula scrape the sides and bottom of the bowl. Mix in one-half of the butter at a time in the mixer on low speed until it is well incorporated.


While the mixer is still running, drizzle in the olive oil. At this stage mix on medium speed until dough becomes smooth, a bit sticky and elastic.


Add a small amount of oil to a large bowl and spread evenly. Move the dough to it and cover it with plastic wrap or a kitchen towel. Allow to rise for 1-1/2 hours


Place the dough on a work surface. Divide the dough into 10 same-size portions using a large chefs or regular kitchen knife. Each piece should be rolled into a ball using your palm.


Roll the dough using your hands. Gently press down on the two sides of each ball and create oval tapered shapes. Place the buns on the baking sheets and cover them with a towel or plastic wrap. Let rise in warm until they are puffy. Around 40 minutes.


Bake the buns at 350F and rotate the tray halfway through baking to ensure that the buns are golden brown. This takes between 15-18 minutes.


Make the syrup by combining the sugar with 3-4 TBSP of water. Stirring frequently, cook the syrup for 2 minutes. Then, remove from heat and let cool


After the Maritozzi buns have been removed from the oven, brush them with the syrup (Be generous) and let them cool completely.


Use a small knife to cut the buns vertically along the middle and split them, but not all the way. Fill the buns with whipped cream and serve right away.


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