Marittozi-Style Buns Filled with Diplomat's Cream

These are my pillowy Marittozi-Style Buns utilizing Tangzhong and Sweet Stiff Sourdough Starter and filled with Diplomat's Cream

They are so fluffy and airy they are like eating sweet clouds!

I call them Maritozzi-Style because true Marittozi of the ancient Rome originally included raisins and dried fruits too and were not filled with whipped cream nor Diplomat's cream. And of course, they weren't made with Tangzhong or a Sweet Stiff Starter.

Marittozi were made by the ancient Roman women for their husbands who were spending the whole day working in the fields.

In the Middle Ages, Marittozi, without the cream became the only sweet treat allowed during Lent.

This is why they are so perfect to eat before Easter!

Later there started the tradition of young men giving maritozzi with a gift inside to their future wives and that's when the Marittozi name was born, becoming an all-time favourite!

So my all-time favourite Marittozi inspired sweet buns are made in 2-3 days due to the Sweet Stiff Sourdough Started and the long proofings it requires!

Day 1:

Tangzhong:

200g water

40g flour

In a pan, heat the water and flour together while whisking until you get the tangzhong consistency (which is like a paste) and refrigerate overnight.

Sweet Stiff Sourdough Starter:

10g sourdough starter

30g water

6g sugar

60g bread flour

10 pm

Add sugar and sourdough starter to the water and whisk together.

Add flour and mix until incorporated.

Form a ball, press it against the table and roll it into a tight roll.

Place in a jar, cover, and let it ferment 8-10 hours until double.

Day 2:

8 am

Gather the dough ingredients:

600gr high-protein flour (mine has 13.20gr of protein)

106gr sweet Stiff starter

1gr yeast

120gr sugar

80gr honey

2 eggs

200gr milk

7gr salt

3 gr vanilla

2 egg yolks

Zest of 1 orange

200gr room temp butter

Mix starter, milk, eggs, flour, sugar, honey, yeast and let autolyse for 30 minutes so that the flour becomes fully hydrated so that the gluten develops.

8.30 am

Using the paddle attachment, mix for about a minute or until the stiff starter is evenly incorporated.

Change to hook attachment and knead for another minute until a rough dough is formed.

Add salt and mix for a little more.

Add the egg yolks and mix until they are incorporated.

Then add the soft butter and orange zest, increase the speed and mix for 10-15 minutes.

If it's too sticky (it has to be sticky but hold its shape), add a little more flour (~30gr)

Cover and let it proof for 4-5 hours or until the dough is puffy.

During that time perform 2 stretches & folds.

Transfer the dough to the fridge for cold fermentation 8-10 hours.

~~~~

This day prepare vanilla custard too:

Boil 425ml milk with 70gr sugar

In another bowl mix:

40gr cornstarch

75ml milk

3gr vanilla extract

Add the boiled milk-sugar to the cornstarch mix while whisking.

Return to the pan and heat while whisking whisk until it thickens.

Ready!

~~~~

9 pm

Remove the dough from the fridge.

Divide dough in 60gr pieces and roll them into balls.

Transfer into parchment paper lined baking pan.

Cover and let them proof overnight for 8 -10 hours at room temp until they double in volume.

Day 3:

Next morning:

Preheat the oven to 190C/375F.

Mix an egg with 2 tbs of water and egg wash each roll.

Bake for 20-25 minutes until golden brown.

Let the buns cool down.

For the filling (Diplomat's cream):

Vanilla Custard

240gr whipping cream

30gr sugar

Whip heavy whipping cream with sugar until stiff peaks appear.

Add whipping cream inside the vanilla custard until the consistency is really stable.

Cut each bun in the middle, fill it with 2-3 tbs of diplomat's cream and make it even by wiping off excess cream with a spatula.

Sprinkle with powdered sugar and enjoy!