The recipe of Maritozzi (Sweet Buns) With Whipped Cream is typical of the Lazio (in particular Rome) tradition. Maritozzi are sweet buns that you will often find in bakeries in Rome. It is a soft and tasty dessert usually consumed for breakfast or as a snack. They are sliced along the top, and filled with whipped cream.
The recipe of Maritozzi is of medium difficulty, and particularly challenging for the leavening time of both the dough and the loaf before being baked.
To prepare the Maritozzi With Whipped Cream you have to start with the lievitino (pre-dough/yeast leavens). Melt the yeast in the water together with the sugar and the flour. Let rise for about 1 hour.
In a bowl, add egg, sugar, milk, oil and flour.
Then add the lievitino and the orange zest to the mixture. Knead the dough until it has a soft and elastic consistency.
Let rise the dough for at least 4 hours in a warm place.
Form some long rolls and place them on a baking sheet covered with parchment paper and let them rise for at least 40/50 minutes.
When the buns are leavened, brush them with egg yolk and milk and bake at 180 ° for about 15/20 minutes. When they are cold, fill them with whipped cream.
Once cooled, make a cut in the center of each Maritozzo and stuff each with a tufts of whipped cream that you have transferred to a sac-à-poche.
Once cooked they can be stored, without filling, under a glass bell for a couple of days or they can be frozen. When serving, just fill them with whipped cream.