Maritozzi Buns Recipe

SwissBake® French-style T55 Flour  - 1000g 
Fresh Eggs  - 250g 
Yeast - 40g 
SwissBake® Alpha Super Improver - 10g 
Sugar - 120g
Butter - 100g
Salt - 20g
Milk - 280 - 340g 

FOR CREAM

SwissBake® Whipping Cream Powder - 1000g
Cold Milk - 1000g
Vanilla Essence - AS REQUIRED 

FOR WHIPPED CREAM: 

• Add all the ingredients in a mixing bowl. 
• Whip it on high speed for 3 to 4 mins. 

FOR BUNS:

• Add all the ingredients in a mixing bowl.
• Using a spiral mixer, mix at slow speed for 2 mins and fast speed for 4 to 6 mins.
• Bulk fermentation for 20 to 30 minutes depending on dough temperature.
• Scale the dough for 40 to 50g and roll the dough as required.
• Final proofing for 35 to 40 mins at 32°C and 85% relative humidity.
• Bake at 200°C for 15 to 20 mins 
• Cool the buns completely on the wire rack.
 

GARNISHING THE BUNS:

• Cut the buns with a serrated knife but do not cut all the way through.
• Now pipe the whipped cream into the split of the bun making the gap wide.
• With a dough scraper scrape down the center so that it is smooth and use this to scrape off any cream from the sides.
• Dust with icing sugar and serve it.