Roman maritozzi (oval-shaped sweet buns) - Italy
The Roman sugar buns (maritozzi) are made with yeast dough and is a sort of sweet bread croissant filled with whipped cream.
Maritozzi con la panna
Ingredient: 450g Italian flour Caputo Rossa 00 (or strong flour) - 200g water - 50g rice flour - 60g butter - 90g Sugar - 1 whole egg and 1 egg yolk - 8 gr fresh yeast - 1 teaspoon of malt (of honey) - 8g salt - 40g corn oil - 1 tablespoon of honey - grated zest of one orange - white egg to brush - sugar syrup.
Method: bring to boil the water with half of orange zest and warm the oil with other half zest orange. Let cool.
Dissolve yeast and malt into the water whit orange zeste (at room temperature). Add 200g of flour and mix until thoroughly incorporated and smooth. Cover with plastic wrap and leave at room temperature for one hour. Mix the remaining flour (240g) with rice flour.
After 1 hour add half flour and sugar and mixing dough with a planetary mixer on low speed (1 ) for half minute. Add the egg and remaining flour and sugar while continuously beating at low speed. Add egg yolk, honey and salt and increase mixer speed (1,5). Mix at medium speed until dough is smooth and elastic, about 5 minutes. Then, add the softened butter in two times and when the dough is very elastic add the oil very slowly, a little at a time, stopping occasionally to prevent the mixture returns to be too soft and not more elastic. Cover and let rise (26°C) for about 2 hours.
Turn dough out on to floured surface and make fold. Folding dough simply means pulling one end towards the center and then pulling the other end's towards the center (See here - picture 3, 4, 5 and 6 ). Cover and let stand.
At this point, if desire, transfer the dough to a lightly oiled bowl. Cover the bowl with plastic wrap and refrigerate (4°C) overnight (12 hours) - remove the dough from the refrigerator about two hours before starting next steps.
Dividing and shaping: Divide the dough into 75-grams pieces. Shape the pieces into rolls. Let stand 15 minutes, then form the balls into oblong loaves and place on baking sheets. Cover and let rise (28°C) about 1 hour.
Brush with egg white and bake in a 350°F (180°C) oven for 15 minutes or until light brown. Remove from oven and while still hot, brush surface with sugar syrup (to prepare the syrup, boil 130g of sugar and 100g of water together).
Let the maritozzi cool, and then cut them in half and place whipped cream inside.
This recipe comes from an italian blog "Profumo di lievito" , where you can see recipes with step by step pictures.