Maritozzi with Bicerin
Ingredients
7g sachet dried instant yeast
175ml lukewarm water
600 g 00 flour
55g caster sugar
Finely grated zest of 1 orange and 1 lemon
4 eggs
90g unsalted butter, softened
For the glaze
50 ml water
50 gr caster sugar
For the filling
600 gr cream for whipping, fridge cold.
1 tablespoon of icing sugar
1 teaspoon of vanilla paste (or seeds of 1 vanilla bean)
For the Bicerin
4 shots of espresso
120 gr of dark chocolate, melted
Method
Using an stand mixer with a dough hook attachment add your flour, yeast, water and 3 eggs. Mix until a rough dough forms. Then add in your sugar, orange and lemon zest and a pinch of salt. Mix on low for 3 minutes to combine.
With the mixer still running add your butter in 1 cube at a time until all butter has been added. Mix for a further 8-10 minutes until smooth and elastic.
Transfer to a floured bowl, cover with plastic wrap and set aside for 1/2 hours or until doubled in size.
Preheat oven to 180°C and line 1 oven baking tray with baking paper. On a slightly floured bench, knock back the dough, knead lightly for 30 seconds, use your hands to roll into a log. Cut out 8-10 pieces. For each piece, stretch it out and roll it onto itself then shape into ovals. Put on your baking tray and leave in warm spot for 30 minutes, covered with a tea towel.
Bake for 15-18 minutes, or until the buns are puffed up and caramel coloured.
Make the glaze as they bake by warm the water and sugar for 1-2 minutes or until it bubbles into a syrup.
Brush the glaze onto the buns when they are fresh out of the oven. Cool on a rack.
When ready to serve, whip the cream with the sugar (use electric beaters, if you have them), add a little vanilla and gently mix to combine.
Cut a slit in the middle of the cooled buns, fill with the cream (save a few dollops for Bicerin) and level with a spatula.
For the Bicerin
Divide the melted chocolate into 4 coffee cups or tumblers and swirl it around the sides. Pour in the hot coffee and top with freshly whipped cream.
