Maritozzi are filled by making an incision in the bun vertically.
This year, laskias buns are baked in the Italian way. Italian cream buns, maritozzi, can be filled with cream and any flavors you like, such as chocolate spread and raspberries.
Maritozzi are light and fluffy cream buns that are baked without the cardamom familiar from Finnish buns. Grated orange peel is added to the dough.
Buns have their roots in Rome and have a long history. In Italy, pastries are traditionally given to one’s own gold as a token of love. Nowadays, there are many different versions of maritozzi in Italy, both salty and sweet.
The pastry also has its own day in Rome, which is celebrated on the seventh of December.
Maritozzi, or Italian cream buns
Dough:
2.5 dl of milk
25 g of yeast
3 tablespoons of sugar
1 tablespoon of honey
1 teaspoon of salt
Grated peel of 1 organic orange
2 eggs
about 8 dl wheat flour
50 g of butter or margarine
For lubrication:
egg
Filling:
3.3 dl of whipped cream
raspberries or chocolate spread
For decoration:
powdered sugar
1. Heat the milk to hand-warm.
2. Soak the yeast in warm milk.
3. Add sugar, honey, salt and the grated peel of a well-washed orange to the milk. Mix until smooth.
5. Gradually add the eggs and flour while starting the dough.
6. Finally, add the melted butter and mix until smooth. The dough should remain quite loose.
7. Let the dough rise under a cloth for 45 minutes.
8. Bake the dough into round buns and let rise on a baking sheet under a cloth for another 15 minutes.
9. Grease the buns with egg.
10. Bake at 225 degrees for about 12 minutes.
11. Cut a vertical slit in the cooled buns that reaches almost to the bottom.
12. Add fillings and whipped cream inside the bun. Finally, sift a generous amount of powdered sugar over the buns.