Maritozzi - Italian cream buns
Source: https://www.meranermuehle.it/rcp_recipe/maritozzi-italian-cream-buns
Baking/cooking time
30-40 Minutes
Rest time
40 Minutes
Difficulty
easy
Ingredients
| 500 | g | Mix leavened pastries glutenfree |
| 200 | g | Water |
| 80 | g | Milk (or vegetable milk) |
| 40 | g | Butter (or vegetable margarine) |
| 25 | g | Fresh yeast |
| 5 | g | Salt |
| q.s. | Grated zest of a lemon | |
| q.s. | Cream (or vegetable whipping cream) |
Preparation
- Dissolve the fresh yeast in a bowl with the water and milk (vegetable milk). Add the zest of one lemon and stir. Add the softened butter (margarine) in pieces and knead until smooth.
- Divide it into small pieces of about 50-60 g, form them into oval rolls and place them on a baking tray lined with baking paper. Allow to rest at room temperature for about 40 minutes.
- Brush the Maritozzi with milk (vegetable milk). Bake in a preheated oven at 200°C static oven for about 10 minutes, then lower the temperature to 20°C and finish baking for 20-30 minutes.
- For the filling, whip the cream. Cut a V-shape in the centre of the finished rolls and fill with the cream.
In collaboration with @io_speriamo_che_celiacavo
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