Maritozzi con la Panna (Roman Cream Buns)

Dough

• 180 ml Whole milk
• 7 g Instant yeast
• 70 g Caster sugar
• 1 medium Lemon
• 380 g High-gluten bread flour
• 6 g Fine sea salt
• 2 Egg
• 1 tsp Vanilla extract
• 80 g Unsalted butter, softened

Cream filling

• 400 ml Double cream, well chilled
• 25 g Caster sugar
• ½ tsp Vanilla extract

1. Warm the milk in a saucepan until just lukewarm, then pour into the bowl of a stand mixer. Add the yeast and 1 tsp of the caster sugar, stir, and leave for 5 minutes until lightly foamy.
2. Finely zest the lemon. Add the flour, remaining caster sugar, salt, lemon zest, eggs and vanilla to the bowl, then mix with the dough hook on low until a shaggy dough forms.
3. Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth and elastic. Add the butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy.
4. Shape the dough into a ball and place in a lightly greased mixing bowl. Cover and leave to prove in a warm place for 60 to 75 minutes, until doubled in size.
5. Tip the dough onto a clean work surface and divide into 8 equal pieces. Shape each into a tight bun, place on a baking tray with space between, cover, and prove for 30 to 40 minutes until puffy and springy.
6. Heat the oven to 180°C (355°F). Bake the buns for 14 to 16 minutes until evenly golden and they sound hollow when tapped underneath.
7. Transfer the buns to a cooling rack and leave to cool completely. If you fill them warm, the cream will melt and slide out.
8. Whisk the double cream with the caster sugar and vanilla until it holds firm peaks. Split each bun lengthways, without cutting all the way through, then pipe or spoon in the cream so it sits generously above the cut.

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