Strawberry Maritozzi

INSTRUCTIONS

• Buns
• In a large bowl or in the bowl of a stand mixer (with the hook attachment), add and stir the flour, sugar, salt and instant yeast.
• Add and mix the milk, egg, vanilla extract, oil, honey and lemon zest.
• Knead the dough until smooth. (I took my stand mixer 5 min in medium speed)
• Transfer the dough to a large oiled bowl, cover with plastic wrap and let it rise in a warm place (about 1 hour).
• Divide the dough into 4 even pieces and roll each one into a ball.
• Place the buns in a baking tray lined with waxed paper/parchment paper (spacing them 2-inches apart), cover them with a kitchen towel and let them rest in a warm place for about 40 minutes for a final rise.
• Preheat the oven to 350F/180C.
• Whisk the egg and milk together, and brush each bun with the egg wash.
• Bake for 15 minutes.
• Take the buns out of the oven, and allow to cool completely.
• Assembling
• In a bowl whip the heavy cream, powdered sugar and vanilla.
• Transfer to a piping bag.
• Slice each bun across the top, without cutting the base.
• Fill with the cream, place the cut strawberries as in the pictures and smooth the cream out with a spatula.
• Sprinkle each bun with powdered sugar and enjoy!