The cream-filled buns from Roma are having a bit of a moment right now. These mini versions work for breakfast, brunch, afternoon tea, merenda (snack), Tuesdays, etc…
Makes 12
4g fast action dried yeast (or 8g fresh yeast)
125ml whole milk, warmed to about 37°C
250g strong bread flour or Italian 00 flour, plus extra for dusting
50g caster sugar
1 large egg yolk
25ml neutral oil
1 tsp vanilla extract
Zest of 1 orange, coarsely grated
for the sugar glaze:
25g golden caster sugar
½ tsp sea salt
for the filling:
225ml whipping cream
2 tsp icing sugar
½ tsp vanilla extract
1 Make a sponge starter by mixing the yeast with the warmed milk until it’s dissolved, then mix in half the flour and sugar. Mix well by hand with a whisk, cover, and leave for 1 hr until risen, spongy and bubbly.
2 Combine all the remaining ingredients with the sponge starter and add the remaining flour, little by
little, mixing to a non-sticky dough.
3 Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth.
4 Return the dough to a clean bowl, cover, and leave until doubled in size. Depending on the temperature, this will take about 1 hr at a room temp.
5 Knock back the dough and shape into a round, then divide into 12 even pieces (or weigh into 30g portions). Shape each piece into an oval by firstly rolling into a ball and very lightly pinching the dough underneath for a smooth shape. Place the dough ovals on 2 baking sheets lined with baking paper, not too close as they expand. Cover and leave to rise for 40 mins.
6 Preheat the oven to 200C/ Fan 180C/Gas 6. Bake the buns for 10 mins, or until golden brown.
7 For the glaze, place the sugar and salt in a pan with 2 tablespoons of water. Heat gently until the sugar’s dissolved and the glaze has thickened. Brush it over the buns straight from the oven and leave to cool on a rack.
8 Meanwhile, whip the cream with the icing sugar and vanilla until thickened. With a bread knife, slice each bun down the middle. Fill a piping bag with the cream and pipe it into each bun. Use a small palette knife to scrape the cream smooth and to give the maritozzi their recognisable finish.
Cook’s note: For other fillings, try pistachio cream mixed with cream, a chocolate cream or Nutella. Press the likes of strawberries, freeze-dried raspberries, chocolate or chopped nuts into the surface as decoration.
These cream buns are taken from Dolci Italiani by Ursula Ferrigno. Photography: Clare Winfield (Ryland Peters & Small).
