METHOD
Start preparing the yeast by placing the yeast, warm water, flour and honey in a bowl. Mix everything with whisks, cover the bowl with cling film and leave to rise for 2 hours. After this time, add the egg whites and the flour to the yeast.
Then add the egg yolks 1 at a time and mix everything in the planetary mixer for 5/6 minutes. At this point add the aromas and the soft butter cut into pieces.
Let it go for 2 minutes and then add the honey and let the mixer work for 10 minutes. Finally add the salt and continue in the planetary mixer for another 5 minutes.
Remove from the mixer, place the dough on a lightly floured table and make folds as shown in the video. Place the dough in a buttered bowl, cover it with cling film and place it in the fridge to rise for 12 hours. After this time, take the dough and place it on a lightly floured work surface and use a pastry cutter to cut out pieces of 90 grams each.
Space them apart and let them rest for 15 minutes. After this time we give the shape of the Maritozzo and place them in the pan, spaced apart, and let them rise for 2 hours. Before baking them, brush them with an egg yolk to which you have added 2 tablespoons of milk.
Bake in a static oven at 170 degrees for 15/20 minutes. Leave the Maritozzi to cool, whip the cream and after filling them, dust with icing sugar.
Enjoy your meal!
