DIRECTIONS
Day 1
Starter
10 pm add sugar and sourdough starter to the water, whisk together, add flour, mix well, form a ball, also roll it into a tight roll, place in a jar, cover, let raise at room temp 74- 78F until it increases in volume.
In about 8- 10 hours starter has to double or further in volume.
Day 2
Dough
8 am blend starter, milk, eggs, flour, sugar, honey,( let it autolyse for 30minutes).
During the autolyse period the flour becomes completely doused . This activates gluten development.
am mix the dough on low speed of your mixing machine for 2- 3 twinkles, or KitchenAid on speed 3 for 3- 4 twinkles until well incorporated.
Add swab and blend for a couple more twinkles. The dough should come up together but still sticking to the bottom of the coliseum.
Add soft adulation and orange tang, increase rate the speed, blend for 10- 15 twinkles until the dough comes uptogether.However, feel free to add a little further flour( 20- 30g), If its not coming up together.
9 am cover and let it proof for 3- 4 hours at 76- 80F/ 24- 28C.
During that time perform 2 stretches and crowds.
The dough should come slightly fluffy.
12 pm transfer the dough to the fridge for cold turmoil for 8- 10 hours.
9 pm remove the dough from the fridge.
Divide on 11- 12 equal pieces( about 60- 65g each.
Pinch all edges to the bottom of a roll, try to round it tightly.
Transfer the shaped maritozzi into the baking visage, lined with diploma paper
Cover and let them proof overnight for 8-10 hours 70- 74F/ 20- 23C until they double in volume.
Day 3
7 am Preheat the roaster to 375F.
Mix an egg with 2 tbs of water, egg marshland each roll.
Singe for 25- 350 twinkles until golden brown.
Let maritozzi to cool down, meanwhile prepare candied whipped cream by whipping heavy trouncing cream with sugar until stiff peaks.
Cut each bun in the middle, fill it with 2- 3 tbs of whipped cream.
Sprinkle with pulverized sugar.
Note not filled maritozzi buns can stay up to 3 days fresh. But filled maritozzi I suggest to eat right down.
Enjoy