Maritozzo with Whipped Cream

Method

1. In the bowl of a stand mixer, combine the Manitoba flour, dry yeast, and sugar. Mix briefly with a spoon.
2. Add the eggs, milk, water, honey, vanilla, grated citrus zests, and a pinch of salt. Start the mixer on low speed and knead for 7–10 minutes until the dough is smooth and elastic.
3. Add the butter (or sunflower oil) at this point, then add the lemon and orange zests. Knead for another 3–4 minutes until well incorporated.
4. Lightly dust the work surface with flour, turn out the dough, and shape it into a ball. Place it in a lightly oiled bowl, cover, and let rise until tripled in volume (about 2 hours).
5. Divide the risen dough into equal pieces (about 80–100g each). Shape each piece into a smooth round bun and place them on a baking tray lined with parchment paper. Brush with beaten egg yolk.
6. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, until golden brown. Let cool completely on a wire rack.
7. Cut each maritozzo horizontally almost through, fill with whipped cream, and dust generously with icing sugar. Serve immediately.