Maritozzi
I’ve never met a cream bun I don’t like, but Maritozzi (pronounced, give or take, ‘marry tottsy’) are a particular favourite. They are a joy to the eye – these bulging, glossy buns, filled with slightly sweetened whipped cream, forming a stripe down the middle – and even more of a joy to taste. Although you can see them in Italian bakeries all year round these days, they are in fact a traditional Roman Easter offering, and it is in this guise that I bring them to your attention now. These maritozzi are smaller than you might see at an Italian bakery these days: enticing as they look, they are pretty much impossible to eat, and it’s hard to keep the balance of bun and cream. These babies, I feel, get it just right! My method is reassuringly low effort: as far as kneading is concerned, all that’s required is three 10-second kneads at 10 minute intervals. Even if you’ve never baked with yeast before, you’ll find this all a breeze.
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