Bake 9b: Maritozzi con la panna

For our sweet roll, I waffled between making Hawaiian buns or maybe a hot cross bun, something I have not made before or maybe cinnamon rolls, just deciding what to do for the Signature and Showstoppers can take a little while! I decided to go with Maritozzi con la panna, a sweet bun that is filled with whipped cream and common in Rome. 

In undergraduate I spent a semester in Rome to study and doing so involved a lot of walking in order to taste the delicious food. My favorite class during that time was an Art/Architectural class where in the syllabus it listed the 'meeting location' for each class session. We then walked or moved about Rome to experience in person all the history as we learned it. These rolls are not to sweet, filled with fresh whipped cream, and perfect for having with breakfast or tea before a good walk.

Ingredients

1 lb all purpose flour

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

4 egg yolks (save the whites for glazing)

7 ounces of milk, scalded*

1 1/2 teaspoons yeast (one packet of active dry yeast)

1/4 cup powdered sugar 

2 cups whipping cream

A touch of powdered sugar for dusting

*To scald milk, heat it on the stove or in the microwave until 170 degrees, then allow to cool back down to about 110 before using. It does not mean to burn the milk! Scalding helps the yeast develop and you get a lighter fluffier bun. 

First prep the yeast by adding it to 1/4 cup of lukewarm water (110-115 degrees). Allow to sit until foamy. 

Sift the flour into the bowl of your stand mixer with the dough hook or a large bowl. Add the remaining ingredients (sugar, salt, vanilla, egg yolks, milk) and stir until you have a sticky smooth dough. If using the stand mixer, continue to knead for about 10 minutes. If by hand then knead until a smooth dough has formed.

Transfer to a large container or bowl to prove until doubled in size, nearly 2 hours for me.

Line two baking sheets with parchment or silpat. Lightly oil hands with vegetable or another light oil. Form the dough into small balls (ping pong or golf ball size) and place on the baking sheet. Cover with cling wrap (I spray with cooking spray to ensure it doesn't stick)... and be gentle and loose as you cover them. Allow to prove an additional hour until near doubled in size. 

Preheat the oven to 350 degrees. Using your egg whites set aside from the dough, brush the buns gently, but fully. Bake for 20 minutes. Then allow to cool

While cooling, pop your whisk attachment and bowl in the freezer for 5 minutes. Then whip your cream and 1/4 cup powdered sugar until you have moderate peaks. You can also add a dash of vanilla, and I added a pinch of salt as well. 

To assemble, slice the top of the bun, pipe cream through the middle. Dust with powdered sugar.