Maritozzi (Italian sweet buns): the secret to make them soft and greedy!

INGREDIENTS
For the dough:
500g (4 cups) of flour
7g of dry yeast
25g (2 tbsp) of sugar
240ml (1 cup) of milk
60ml (1/4 cup) of vegetable oil
Vanilla extract
40g (2 tbsp) of honey
1 egg
1 tsp of salt
Orange (zest)

For the brushing:
Egg + milk

For the cream:
360ml (1 1/2 cups) of heavy cream
30g (1/4 cup) of powdered sugar
Vanilla extract

METHOD
1. In a bowl with the flour add the yeast and sugar and whisk. Add the milk, oil, vanilla essence, honey, egg, salt, and orange (zest) and mix all together well.
2. Mix until dough is formed. Knead the dough until smooth, soft, and elastic. Cover the bowl with cling film and let it rise for 1 hour, or until double in volume.
3. After time has elapsed divide the dough into 12 pieces (about 80 grams), and roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a cloth and let rise until doubled in size, about 1 hour.
4. After the buns are doubled in volume brush them with egg and milk. Transfer to the oven and bake at 180°C/360°F for 15 minutes. Allow cooling completely.
5. In a bowl whip heavy cream, vanilla extract, and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
6. Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a knife.
7. Transfer to the serving plate, decorate with powdered sugar, and serve.
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