How to make AMAZING and FLUFFY MARITOZZI - Italian Cream Buns
Bread flour 540g
Unsalted butter 60g
Whole eggs 98g
Instant dried yeast 10g
Lemon zest 3g
Chantilly Cream Filling Ingredients
Heavy cream 500g
Powdered sugar 100g
Vanilla paste 6g
Soak raisins in hot water overnight or for at least 20 minutes and drain.
Make a tangzhong or water roux by taking 28g of the flour and whisk with 115g of water in a saucepan until smooth.
Heat on medium heat and stir until it thickens to become a roux. You want it to reach 149F and it will take about 5 minutes.
Remove from heat and whisk in the butter, milk, honey, eggs, and salt. Whisk until the butter melts.
Place the rest of the flour, yeast, cinnamon, and lemon zest in the mixing bowl with a dough hook and mix to combine.
Add the tangzhong roux to the flour mixture and knead until elastic. Add a bit more flour if the mixture is too wet. It needs to be elastic and stretchy but not break.
Roll into a ball and proof to triple the size, about 45 - 90 minutes.
Preheat oven to 350F.
Punch down the dough and knead in the well-drained raisins.
Lightly dust your hands and counter with flour, shape evenly into 12-13 buns (90g each)
Proof again for 45 min
Brush with egg wash and bake for 20-23 minutes, cool on the rack completely.
Whip the cream with the icing sugar and vanilla paste until stiff peaks.
When ready to eat, cut buns with serrated knife about 3/4 way down and fill with whipped cream, scrape off excess, dust with powder sugar and serve.
Time to TASTE!!!