Maritozzi

Passos7

1. 1

   Pas 1. Activate the yeast

   Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams and activates.

   Fresh yeast can be used instead: 20 g fresh yeast.

   farina de blatsucrellevat secllet
2. 2

   Pas 2. Knead the dough

   Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough.

   sucrevainillaoullet
3. 3

   Pas 3. Work in the butter

   Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough.

   mantega
4. 4

   Pas 4. Let the dough rise

   1 h 15 min

   Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size.

5. 5

   Pas 5. Shape and rest the buns

   37m 30s

   Divide the dough into 10-11 equal pieces, shape into oval buns, and place on a baking sheet lined with parchment paper. Let rise again for about 30-45 minutes.

6. 6

   Pas 6. Brush and bake buns

   16m 30s

   Brush with the egg yolk and milk mixture. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 15-18 minutes until golden brown.

   rovell d'oullet
7. 7

   Pas 7. Fill with cream

   Let cool completely. Cut diagonally from the top and remove a piece to create an opening. Pipe in the whipped cream (whipped with powdered sugar and cream stiffener), smooth it off with a spatula, and dust generously with powdered sugar.

   natasucre glaç