How to make “Maritozzi” iconic Roman brioche filled with fresh whipped cream.
Recipe x 20 sweet buns of 50gr each
Pre-ferment:
100 gr lukewarm water
1 gr dry yeast
100 gr bread flour
Dough:
400gr bread flour
55gr of granulated sugar
3gr dry yeast
10gr of salt
1tbsp of honey
175gr whole milk
3 whole egg
zest of 1 organic orange
1tbsp vanilla paste
Filling:
400gr heavy cream
powdered sugar to taste
1 tsp vanilla
Bake @ 370° x 8 to 10 minutes.
————————————
Filmed with:
Sony a7iii
Sony a7ii
Sony g master 100mm
Sony g master 24-70
Sony macro 90mm
———————————-
Music Epidemic sound