Roman Maritozzi with Cream

Method

1. Dissolve 8 g of yeast in 100 g of water with 1 tsp of sugar. Add 100 g of flour and mix. Cover and let rest for 1 hour in a warm place.
2. Add the seeds of one vanilla bean, 70 g of extra virgin olive oil, the zest of one orange, 400 g of flour, 100 g of cold milk, 1 whole egg, 1 egg yolk, 1 tsp of honey, and 6 g of salt. Knead to combine.
3. Incorporate the oil little by little without adding more flour. Continue kneading until smooth.
4. Transfer to an oiled bowl, cover with a damp cloth, and let rise for 3 hours in a warm place.
5. Divide the dough into pieces of about 85 g. Brush with the reserved egg white. Let rest in the turned-off oven for 1 hour.
6. Brush again with egg white.
7. Bake in a preheated static oven at 180°C for about 20 minutes, until golden.
8. Meanwhile, prepare the syrup: boil 70 g of sugar with 50 g of water until dissolved. Let cool.
9. Whip 400 g of cold fresh cream with 40 g of powdered sugar until stiff.
10. Cut the maritozzi in half, lightly soak with the syrup, and fill generously with the whipped cream.