Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, mix the warm milk with the active dry yeast and a teaspoon of sugar. Let it sit for 5-10 minutes, until it becomes foamy and bubbles appear on the surface.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt.
- Combine Wet Ingredients: Add the foamy yeast mixture, egg, and honey to the dry ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Gradually add the softened butter, one tablespoon at a time, kneading well after each addition. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and slightly sticky.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Step 2: Shape the Buns
- Punch Down the Dough: Once the dough has risen, gently punch it down to release any air bubbles.
- Divide and Shape: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then shape it into an oval or torpedo shape to mimic the traditional Maritozzi shape.
- Second Rise: Place the shaped buns on a baking sheet lined with parchment paper, leaving space between each bun. Cover with a towel and let them rise for another 30-45 minutes, until they puff up slightly.
Step 3: Bake the Buns
- Preheat the Oven: While the buns are rising, preheat your oven to 350°F (175°C).
- Bake: Brush the tops of the buns with a bit of milk for a golden finish, then bake for 15-18 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Cool the Buns: Remove the buns from the oven and let them cool on a wire rack.
Step 4: Make the Simple Syrup
- Combine Water and Sugar: In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Brush with Syrup: Once the buns are slightly cooled, brush the tops with the simple syrup to give them a glossy, sweet finish. Let them cool completely.
Step 5: Prepare the Whipped Cream Filling
- Beat the Cream: In a large mixing bowl, add the chilled heavy cream, powdered sugar, and vanilla extract (if using). Beat with an electric mixer on medium-high speed until stiff peaks form.
- Transfer to Piping Bag: Spoon the whipped cream into a piping bag with a large round or star tip for easy filling.
Step 6: Fill the Maritozzi
- Slice the Buns: Once the buns have completely cooled, use a sharp knife to make a deep cut lengthwise in each bun, creating a pocket but without cutting all the way through.
- Fill with Cream: Pipe a generous amount of whipped cream into each bun, filling the pocket you created.
Step 7: Serve and Enjoy!
- Serve: Serve the Maritozzi immediately for the freshest experience. They’re best enjoyed with a cup of espresso or cappuccino!
- Store Leftovers: If you have leftovers, store them in the refrigerator for up to 1 day. The whipped cream may soften slightly, so it’s best to eat them fresh.
Tips for Success
- Use Room Temperature Ingredients: Room temperature eggs and softened butter will blend more easily into the dough.
- Knead Thoroughly: Kneading is essential to develop gluten in the dough, giving the buns their soft, fluffy texture.
- Chill the Cream: Chilled cream will whip up faster and hold its shape better when piping into the buns.
A Final Note
Maritozzi are more than just sweet buns; they’re a bite of Italian tradition, filled with love, history, and an irresistible sweetness that makes them perfect for any special moment. Enjoy the process of making these delightful Italian treats and savor each soft, creamy bite!