Maritozzi with Cream

Method

1. In the bowl of a stand mixer, combine the flour, dry yeast, milk, sugar, honey, and salt. Mix on low speed.
2. Add the soft butter and continue mixing until the dough is smooth and elastic.
3. Add lemon zest (or other flavoring) and mix briefly.
4. Cover the dough with plastic wrap and let it rise in a warm place (e.g., oven with light on) for 1.5–2 hours until doubled in size.
5. Turn the dough out onto a work surface. Using a plastic spatula, divide the dough into portions of 80–100 g each. Shape each portion into an oval by moving the spatula from side to side.
6. Place the shaped buns on a baking tray, leaving space between them. Cover and let rise again until doubled.
7. Prepare an egg wash: mix one egg yolk with a little milk or cream. Brush the risen buns with the egg wash.
8. Preheat the oven to 190°C. Place the buns in the oven and immediately lower the temperature to 180°C. Bake for 25–30 minutes until golden brown.
9. Remove from the oven and let cool completely.
10. Cut each bun horizontally (through the middle) and fill with whipped cream.
11. Serve: the maritozzo should be messy enough to get cream on the tip of your nose and your shoes.