Maritozzi

Make the Maritozzi Dough

1. In a bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
2. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
3. Add the flour, 1/3 cup (2.5 oz) of sugar and salt, citrus rind, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren't using a machine.
4. The dough will be slightly sticky. Allow the bread machine cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the Dough

1. After it's risen, punch down the dough, and let rest for about 5 minutes.
2. Cut small pieces of the dough and shape into oblong rolls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size (weigh your dough and divide by 12), but it's really unnecessary unless you want them to be perfectly even.  
3. Place the tray in the oven (do NOT turn it on) to rise for about half an hour or until they are about double their size. I put a large cup of boiling water in the oven for steam, so the buns don't get a hard crust.
4. Once doubled in size, remove the buns from the oven. Gently brush with slightly beaten egg white.

Bake the Maritozzi

1. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20-25 minutes, or until golden brown. Place on a cooling rack.

Fill and Dust the Buns

1. When cool, cut the bun almost all the way through down the middle (see photo below).
2. Fill with whipped cream. You can add a 1/2 tsp of sugar to the cream if you like your cream to be sweeter, but I prefer without. 
3. Use a pastry scraper or knife/whatever flat edge tool you have on hand to level the cream. It should be level and look sharp.
4. To finish, dust with confectioner's sugar.