Mincemeat maritozzi buns
Maritozzi are classic buns from Rome made with an enriched dough and filled generously with cream. This version adds mincemeat to the dough and filling to make a festive version of the Italian bun
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Cooking tools:
- Stand mixer
- Kitchen scale
- Pastry brush
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
- Mixing bowl
- Whisk
- Chef's knife
- Spoon
- Measuring spoon
- Measuring cup
- Fork
Ingredients
- 250g strong white bread flour
- 15g caster sugar
- 1 tsp fast-action dried yeast
- 125ml whole milk
- 100g mincemeat
- 1 egg plus 1 beaten to glaze
- 50g salted butter diced and softened
- 600ml double cream
- 1 tsp vanilla bean paste
- 50ml Baileys Irish Cream
- 250g mincemeat
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