How to make
Put the milk, 1 tsp. of sugar, dry yeast and 1 tbsp. from the flour in a bowl.
Mix very well and leave the mixture for 30 minutes in a warm place.
Then add the beaten egg, remaining sugar, honey and orange peel.
Mix and pour the flour with the salt in parts.
The dough will be sticky, but try not to add too much flour.
Transfer the dough onto a floured surface and knead until it forms into a ball.
Add the butter and knead a soft and elastic dough.
Put it in a clean bowl and cover it. Leave it in a warm place for about 2 hours.
Divide the risen dough into 5 pieces (about 65g each).
Form balls in an elliptical shape, arrange them in a baking tray, cover them with foil and leave them to rise for 30 minutes.
Coat the balls with the beaten egg white and bake in a 360°F (180°C) oven for about 15 minutes.
Remove the rolls from the oven and cool them on a wire rack.
Make a slit lengthwise on each fluffy roll.
Whip the cream with powdered sugar and transfer the cream into a bowl.
Fill the rolls and level it out with a knife or spatula.
When serving, sprinkle the fluffy and fragrant italian pastry Maritozzi with powdered sugar.
In Italy, the cream buns Maritozzi are usually served with coffee at breakfast or with a cup of tea in the afternoon.
