How to make cream-filled Roman buns (Maritozzi): a yummy recipe

published on 18 April, 2018 at 11:25
Ingredients:
Poolish:
110g All purpose flour
80g milk
15g fresh yeast
Dough:
340g Manitoba flour
150g flour
80g sugar
80g water
3 eggs
40g olive oil
35g seed oil
8g salt
The peel of a lemon
1/2 tablespoon vanilla
500ml cream
30g sugar
 
Directions:
First of all prepare the poolish by dissolving the yeast in the milk and then mixing with the flour. Cover with a cloth and let it rest for 30 minutes. Then prepare the dough by combining the ingredients with the order of the video and let rise for 12 hours covered by film. Then form balls and let rest for another 30 minutes. Finally shape your buns, brush the yolk and bake at 170°C (350°F) for 10 minutes (in a preheated oven). Whip the cream with sugar and fill the buns.
 
Video: https://www.youtube.com/watch?v=b4OjHdeQTfs
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