Maritozzo all’Amarena

Ingredients

For the Buns

• 450 g flour
• 7 g yeast
• 180 ml milk
• 70 g sugar
• 2 eggs
• 75 g butter
• 1 tsp honey or malt
• Zest of citrus
• ½ tsp salt

For the Glaze

• 2 tbsp water
• 2 tbsp sugar

For the Filling

• 400 ml heavy whipping cream
• 3 tbsp powdered sugar, plus more for dusting
• 1 jar Amarena cherries, drained

Method

1. Activate the Yeast. Combine the yeast with the milk and allow 5–10 minutes for activation.
2. Mix and Knead. Combine the flour, sugar, eggs, butter, honey or malt, citrus zest, salt, and yeast mixture to form a soft dough. Knead for 8–10 minutes until smooth and elastic.
3. First Rise. Cover and let rise for 1½–2 hours, until doubled in size.
4. Shape and Proof. Divide the dough into approximately 70–80 g portions and shape into smooth ovals. Arrange on a lined baking sheet, cover, and proof for 45–60 minutes until noticeably risen.
5. Bake. Preheat the oven to 350°F (175°C). Bake the buns for 12–15 minutes until lightly golden.
6. Glaze. Simmer 2 tbsp water with 2 tbsp sugar for 2 minutes. Brush the warm buns with the glaze, then allow them to cool completely.
7. Whip and Fill. Whip the cream with 3 tbsp powdered sugar to stiff peaks. Split each cooled bun lengthwise, cutting almost but not entirely through. Fill generously with cream and smooth the filling flush with the opening.
8. Finish. Press drained Amarena cherries into a line down the center of the cream. Dust with powdered sugar and serve immediately.