Maritozzi with Cream

Method

1. Prepare the pre-dough (lievitino): dissolve fresh yeast in bottled water, add a small amount of flour, mix until combined. Let ferment in a warm place (30°C) for 2 hours until doubled in volume.
2. For the main dough: in a planetary mixer with a hook attachment, add the flour keeping sugar and yeast separate, then add honey, fresh milk, and room-temperature eggs. Knead on first speed.
3. Add the seeds scraped from a vanilla bean and the grated zest of an untreated Sicilian orange.
4. Knead for about 45 minutes until the dough is smooth, elastic, and detaches from the sides of the bowl.
5. Gradually add the extra virgin olive oil in two or three additions, then add the fine sea salt.
6. Add raisins and pine nuts, knead briefly until evenly distributed.
7. Transfer the dough to a lightly oiled bowl, cover with buttered plastic wrap, and refrigerate for a long fermentation (overnight recommended).
8. After fermentation, turn the dough out onto a lightly floured surface. Divide into 50g pieces and shape into smooth balls using a tarot and scale.
9. Place the balls on a microperforated mat or parchment paper, spacing them well. Cover with buttered plastic wrap and let rise until tripled in volume (about 1–2 hours).
10. Prepare the egg wash: gently beat an egg with a little cream. Brush delicately over the risen maritozzi.
11. Bake in a preheated static oven at 190°C for 7–8 minutes until golden brown.
12. Let cool completely on a wire rack, then cut a diagonal slit in each maritozzo with a small serrated knife.
13. Fill a piping bag with fresh semi-whipped cream and fill each maritozzo generously.
14. Smooth the cream with a spatula to form the characteristic smile shape, then dust with icing sugar.