Maritozzo – Italian Rolls Filled with Vanilla Cream

• porsi: 12 servings

Bahan-bahan

For the dough:

500 grams (3 ½ cups) of all-purpose flour

11 grams (2 tsp.) active dry yeast

100 grams of soft butter (cut into cubes)

70 grams (1/3 cup) sugar

160 ml. (2/3 cup) lukewarm milk

2 large eggs

Pinch of salt

1 teaspoon vanilla extract

For the sugar syrup:

80 ml. (1/3 cup) water

70 grams (1/3 cup) sugar

For brushing:

1 beaten egg

For the vanilla cream:

500 ml. (2 cups) very cold whipping cream

40 grams (1/3 cup) powdered sugar

30 grams (3 tablespoons) vanilla instant pudding powder

1 teaspoon vanilla extract

For serving:

sugar powder

Petunjuk

Make the dough:

1. In a mixer bowl with a kneading attachment place flour, yeast, butter, sugar, milk, eggs, vanilla and salt and knead on low speed for 12-15 minutes until a uniform, pleasant-to-the-touch and soft dough is obtained.

2. Form a ball and place in a bowl. Cover and allow rising for 1-2 hours or until the dough doubles in volume.

3. Transfer the dough to a work surface and divide into 2 parts.

4. Roll each piece into a chunky strip and cut into 6 units. You should get a total of 12 rolls.

5. Roll the pieces of dough into balls and place at intervals on a baking tray lined with baking paper.

6. Cover and rise the rolls for about half an hour or until they almost double in volume

Make the syrup:

1. Place water and sugar in a saucepan and heat until completely boiling.

2. Cook the syrup for 1-2 minutes at a strong boil for a slight reduction.

3. Cool completely to room temperature.

Baking:

1. Preheat oven to 170 Celsius degrees.

2. Gently brush the rolls with a little beaten egg.

3. Bake for 12-16 minutes or until rolls are golden on top and set to the touch.

4. Brush the hot rolls with the cold syrup and cool completely until they reach room temperature.

Vanilla cream:

1. In a mixer bowl with a whipping attachment, place cream, powdered sugar, vanilla pudding and vanilla extract and beat on high speed until a very uniform and stable cream is obtained.

Make the Maritozzo:

1. Cross the rolls in the center, but leave them attached at the bottom.

2. Using a plastic baking card, fill with cream and smooth the exposed part so that it has a uniform appearance.

3. If there are leftover creams on the rolls themselves - you can "clean" them with slightly wet fingers.

4. Garnish with powdered sugar generously and serve immediately.