Maritozzi Recipe

Name: Maritozzi Recipe
Total time: 426 min
Ingredients: 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour; 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 3 tablespoons (35g) granulated sugar; 1 1/4 teaspoons (8g) table salt; 1 tablespoon instant yeast; 3 large eggs, cold from the refrigerator; 1/4 cup (57g) water, cool; 10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces; 1 large egg, beaten with 1 tablespoon water (egg wash); 1 cup (227g) heavy cream or whipping cream; 2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing

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Mini brioche sandwiches stuffed with whipped cream and garnished as your heart desires — this is our version of classic Roman maritozzi.

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Cooking tools:

Stand mixer
Kitchen scale
Offset spatula
Pastry brush
Cooling rack
Bread knife
Oven
Mixing bowl
Baking sheet
Parchment paper
Measuring cup
Whisk
Spoon
Refrigerator
Aluminum foil
Plastic wrap

Ingredients

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
3 tablespoons (35g) granulated sugar
1 1/4 teaspoons (8g) table salt
1 tablespoon instant yeast
3 large eggs, cold from the refrigerator
1/4 cup (57g) water, cool
10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces
1 large egg, beaten with 1 tablespoon water (egg wash)
1 cup (227g) heavy cream or whipping cream
2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing