Maritozzi
Traditional Roman pastry bun usually eaten for breakfast, featuring a dough enriched with olive oil, and flavoured with citrus zest, honey, vanilla, and sometimes fruit/nuts.
Ingredients
Pistachio Pastry Cream
Eggwash
TangZhong
Whipped Cream
Dry Ingredients
Wet Ingredients
Directions
- 1
To make the TangZhong, add cold milk and flour to a small saucepan, mix together well to form a paste, heat and stir together until well thickened. Allow to cool slightly before using.
- 2
Add dry ingredients to the bowl of a stand mixer, mix together. Add all wet ingredients, then knead using the dough hook until it passes the window pane test (about half an hour).
- 3
Move to a lightly oiled bowl, cover with a damp cloth and allow to double in size.
- 4
Push out the air, divide dough into 85g portions, and shape into tight buns using the technique in the video.
- 5
Place on a tray, cover and allow to double in size again before baking.
- 6
Preheat oven to 190°c, brush all over egg wash, then bake for 15-20 minutes until evenly browned all over.
- 7
Allow to cool.
- 8
Whip cream and sugar until almost stiff peaks.
- 9
Spilt the bun off centre, ensuring not to cut all the way through. Pipe in a generous amount of pastry cream, followed by lots of whipped cream. Smooth with an offset spatular, and dust with icing sugar.
