30 Oct 2024
Delight in the softness of maritozzi buns, also known as classic Italian cream buns, made with SwissBake® French-style T55 Flour. Learn how to make these versatile buns now!
30 Oct 2024
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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
SwissBake® Whipping Cream Powder - 1000g
Cold Milk - 1000g
Vanilla Essence - AS REQUIRED
• 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.