saffron maritozzi with brûléed nectarines & cream
brioche-like buns filled with nectarines & whipped cream
allegedly eaten for breakfast in rome, these fragrant, lightly sweetened buns also make for a great afternoon tea after a swim!
makes eight maritozzi
ingredients
saffron maritozzi
125g water, freshly boiled
40g honey
pinch saffron
250g plain flour
0.25 tsp salt
1 tsp yeast
zest of one lemon
2 egg yolks (plus one for egg wash)
45g neutral oil
1 tsp milk
whipped cream
300mL cream
30g caster sugar
2 tsp vanilla paste
brûléed nectarines
2-3 nectarines
2 tbsp caster sugar
1 blowtorch
1 pyromaniac boyfriend
method
saffron maritozzi
the night before, pour the boiling water (125g) over the honey (40g) and saffron (one pinch) and stir to dissolve the honey
let steep for at least 30 minutes, or up to overnight
sift together the flour (250g), salt (0.25 tsp), yeast (1 tsp) and lemon zest (from one lemon) in a large bowl
make a well in the centre and pour in the saffron honey mixture and stir to combine into a shaggy dough
add egg yolks (2 yolks) and knead to combine
add the oil (45g) in three batches, kneading in between additions until the oil has been incorporated
turn out onto a work surface and knead to create a soft, supple dough (about 10 minutes by hand)
cover and let rise in a warm place for one hour
optional: transfer to the fridge for a few hours (this makes the dough easier to handle, and gives you more flexibility with timing)
tip the dough out onto the work surface and pat down lightly
divide the dough and shape the dough into eight even balls and place on a lined baking sheet
cover lightly and let rise in a warm place for 90 minutes
towards the end of the proofing period, preheat oven to 180°C
optional: gently brush the buns with egg wash (one egg yolk whisked with one tsp milk)
bake for 15-20 minutes
leave to cool completely while you prepare the fillings
whipped cream
whip the cream (300mL) to soft peaks
add the sugar (30g) one spoon at a time, beating in between until the cream has hit firm peaks
fold through the vanilla paste (2 tsp)
brûléed nectarines
slice the nectarines and dip one face into caster sugar
torch with the blowtorch until the sugar has lightly caramelised
let cool before assembling
assembly
cut a wedge out of the maritozzi bun in the middle (not all the way through!)
spoon whipped cream on the bottom of the bun
nestle a few slices of the brûléed nectarines into the cream
top with more cream to fill the bun and smooth out the top
optional: dust with icing sugar
