How to make Oretta chef Gabriele Di Marco’s maritozzi

Recipe post

Maritozzi

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…