Description
Traditional Italian sweet buns with a summery twist with the addition of Braun Lemon Dessert Paste and IRCA Fruttidor Fragola for a Strawberry Lemonade flavour
Ingredients
125g
Milk
7g
Yeast
30g
Eggs
30g
Olive Oil
Method
- Warm the milk in the microwave heat the milk to 38°C
- Mix together 25g of the flour, 2 tsp of the sugar, the yeast and the milk together in a bowl, cover and leave for 20 mins
- In a separate bowl mix the remaining 225g of flour, 25g of sugar and a pinch of salt and mix
- Add in the yeast mixture into the flour mixture and mix in a stand mixer with a dough hook, once combined add in the egg, olive oil and 5g of the Braun dessert paste until a dough begins to form.
- Cover the dough with a tea towel for 10 mins
- Knead the dough for 10 seconds and cover again for a further 10 minutes, repeat this process two more times
- Once the dough is ready evenly divide into 8 pieces weighing 60g each
- Leave to proof for 30-45 minutes
- Place the Maritozzi balls into the oven at 180°C (fan) for 12-14 mins until a dark gold colour
- Begin to make the glaze by putting the remaining 2 tbsp of sugar and 2 tbsp of water into a saucepan and heat until it begins to bubble and boil the mixture for 1 min.
- Once the buns are out of the oven place onto a wire rack and glaze them with the glaze
- Allow them to cool
- While cooling, in a stand mixer whip the Mactop Extra with the remaining 5g of Braun dessert paste until whipped
- Once they have cooled, cut the buns in half on the top and pull them apart
- Add a tbsp of IRCA Fruttidor Fragola to each of the buns at the bottom of the slit
- In a piping bag fill with the lemon Mactop Extra and fill, scrape off the remaining cream with a cake scraper
- Dust with sweet snow and serve
