Growing up in Sicily, Oretta chef Gabriele Di Marco fondly recalls trips to the local pastry shop during the holiday season to enjoy two things: maritozzi and a cappuccino. Bring the Italian bakery home with this recipe for maritozzi, a sweet milk brioche bun filled with vanilla whipped cream.
DOUGH
• 100 mL milk, warm
• 1 1⁄4 tsp (4g) fresh yeast
• 2 cups (250g) all-purpose flour
• 35 mL (30g) sugar
• 2 eggs
• 1 bsp honey
• zest of two lemons
• 1 tsp (2g) salt
• 31 mL (30g) butter, softened
VANILLA WHIPPED CREAM
• 500 mL 35% cream
• 2 tbsp icing sugar
• 1 tbsp vanilla extract
METHOD: VANILLA WHIPPED CREAM
1) Put all ingredients in a bowl and whisk until stiff peaks form.
2) Refrigerate until ready to use.
METHOD: DOUGH
1) Dissolve the yeast in warm milk and set aside.
2) Put the flour, sugar, eggs, honey and lemon zest in a medium bowl and combine with a stand mixer.
3) Add in the milk and yeast mixture and mix for 5 minutes.
4) Add in the salt and butter and continue mixing until the butter is incorporated.
5) Let the dough proof in a covered bowl for 2 hours.
6) After the dough rests, cut dough into 90g pieces to create an oval shape.
7) Lay the oval pieces on a parchment-lined tray and cover with plastic wrap. Let them rest until they double in size.
8) Preheat the oven to 350°F.
9) Brush the egg wash onto the pieces and bake for 8 minutes until golden.
10) Remove from oven and let cool completely.
11) Cut maritozzi ¾ of the way down in the middle and fill with fresh vanilla whipped cream.
FINISHING TOUCHES
Sprinkle with icing sugar.