How to make Maritozzi Buns

Method

FOR WHIPPED CREAM: 
• Add all the ingredients in a mixing bowl. 
• Whip it on high speed for 3 to 4 mins. 

FOR BUNS:
• Add all the ingredients in a mixing bowl.
• Using a spiral mixer, mix at slow speed for 2 mins and fast speed for 4 to 6 mins.
• Bulk fermentation for 20 to 30 mins depending on dough temperature.
• Scale the dough for 40 to 50g and roll the dough as required.
• Final proofing for 35 to 40 mins at 32°C and 85% relative humidity.
• Bake at 200°C for 15 to 20 mins 
• Cool the buns completely on the wire rack.
 
GARNISHING THE BUNS:
• Cut the buns with a serrated knife but do not cut all the way through.
• Now pipe the whipped cream into the split of the bun making the gap wide.
• With a dough scraper scrape down the centre so that it is smooth and use this to scrape off any cream from the sides.
• Dust with icing sugar and serve it.