A new and delicious discovery with Italian roots – sourdough maritozzi. Super soft brioche style buns filled with sweetened whipped cream… I knew they were supposed to be delicious but I didn’t expect to such extent!
They just melt in your mouth, light and tender structure, with a touch of honey and orange zest plus sweet cream… mmm
It’s something that you definitely have to try.
Ingredients
- Sweet Stiff Sourdough Starter
- 10g sourdough starter
- 30g water
- 6g sugar
- 60g bread flour
- Dough
- 320g bread flour (100%)
- 64g sweet stiff starter (20%)
- 153g milk (48%)
- 50g eggs (16%)
- 60g soft butter (19%)
- 30g sugar (9%)
- 15g honey (4%)
- 5g salt (1.6%)
- Zest of 1 orange
- 0.5g yeast (optional) to reduce sourness
- Whipped Cream Filling
- 500g heavy whipping cream
- 200g sugar
- Powdered sugar to sprinkle on top.
Blueberry Cheesecake
Directions
Starter
10 pm add sugar and sourdough starter to the water, whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, cover, let ferment at room temp 74-78F until it increases in volume.
In about 8-10 hours starter has to double or more in volume.
Dough
8 am mix starter, milk, eggs, flour, sugar, honey, (let it autolyse for 30minutes).
During the autolyse period the flour becomes fully hydrated. This activates gluten development.
8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and mix for a couple more minutes. The dough should come up together but still sticking to the bottom of the bowl.
Add soft butter and orange zest, increase ratio the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-30g).
- 9 am cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
- 9 pm remove the dough from the fridge.
- Divide on 11-12 equal pieces (about 60-65g each.
- Pinch all edges to the bottom of a roll, try to round it tightly.
- Transfer the shaped maritozzi into the baking pan, lined with parchment paper
- Cover and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.
Day 3
- 7 am Preheat the oven to 375F.
- Mix an egg with 2 tbs of water, egg wash each roll.
- Bake for 25-350 minutes until golden brown.
- Cut each bun in the middle, fill it with 2-3 tbs of whipped cream.
- Sprinkle with powdered sugar.
ENJOY
