Marmalade maritozzi

Instructions

1. Place 25 g of the flour and 100 ml milk in a saucepan and stir to combine. Stir over medium heat until a thick paste forms. Transfer to the bowl of a stand mixer fitted with a dough hook.
2. Add the remaining flour and milk along with the salt, honey, butter, yeast, cinnamon, orange zest and eggs. Knead on low speed until a smooth dough comes together and leaves the side of the bowl. Transfer to a lightly oiled bowl, cover and stand in a warm place for 1 hour or until doubled in size.
3. Punch down the dough, then cut into twelve 75 g pieces. Roll each piece into a ball by stretching the dough in over itself, then rolling on a lightly oiled board until smooth. Place on a baking tray lined with baking paper. Allow the balls to prove for about 30 minutes or until slightly risen.
4. Preheat the oven to 180˚C. Beat the additional egg and milk together and brush the tops of the buns. Bake for 25 minutes or until deep brown and cooked through. Remove from the oven, turn the buns upside down on the tray and cover with a tea towel. Allow to cool. Turning the buns over reduces any crust that might form on the top to keep the buns soft.
5. When ready to serve, whip the cream, vanilla bean seeds and icing sugar in a large bowl into firm peaks. Using a serrated knife, split the buns in half lengthways (but not all the way through) and add a spoon of marmalade inside. Open the buns as wide as you can without breaking them, then add a large spoon of the cream inside. Smooth the top with a pastry card or spatula. Dust with a little icing sugar to serve. The maritozzi are best served on the day of making.