Preparation
In a bowl, mix flour, dry brewer’s yeast, sugar, milk, seed oil, vanilla extract, honey, egg, salt and orange peel.
Once the ingredients are mixed, knead with your hands until you have a smooth and compact dough. Let rise for 1 hour.
Divide the dough into 12 balls (approx. 80 g each). Place them on the baking paper, leaving some space between them so that they do not stick together when rising. Leave to rise for 1 hour.
Spread egg and milk on the rolls and bake in a static oven at 180 °C for 15 minutes.
To prepare the cream, whip the cream with the powdered sugar and vanilla extract.
Halve the brioches and fill them with the cream. Sprinkle with powdered sugar before serving.
The Maritozzi are ready to enjoy.
storage
You can store the Maritozzi without filling in a food-safe plastic bag for 2 days . Once filled, place them in an airtight container in the refrigerator and consume them no later than the next day.
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