Maritozzi with Cream

Method

1. Prepare the pre-ferment: mix 50g Manitoba flour, 50ml water, 2.5g dry yeast, and 1 teaspoon sugar. Cover with plastic wrap and let rise at room temperature for about 1 hour.
2. In a stand mixer, combine 200g Manitoba flour, 50g sugar, 40ml seed oil, 20ml whole milk, 1 egg, and the zest of 1 orange. Add the pre-ferment. Mix on low speed, then increase until the dough is smooth and no longer sticky.
3. Transfer the dough to a work surface, fold it over itself a few times, and shape into a ball. Place in a bowl, cover with plastic wrap, and let rise at room temperature until doubled in volume (about 3–4 hours).
4. Once risen, gently deflate the dough and turn it out onto a work surface. Divide into 55g pieces. Shape each piece into a maritozzo: use your thumb and index finger to form a ball, press with your palm to create a small hole underneath, then roll toward you to give an elongated shape.
5. Place the shaped maritozzi on a baking tray lined with parchment paper, leaving space between them. Cover with plastic wrap and let rise for about 1 hour until doubled.
6. Beat 1 egg yolk with a little milk. Gently brush the surface of each maritozzo. Bake in a preheated oven at 180°C for 15–18 minutes until golden.
7. Let the maritozzi cool completely. Using a serrated knife, make a horizontal cut about three-quarters of the way through, without cutting all the way. Open gently and fill with whipped cream (whip fresh cream with a little sugar). Close, wipe away excess cream, and dust with icing sugar.
8. Serve immediately.