Traditional pastry from Rome filled with whipped cream
Ingredients (for 10 maritozzo):
Flour 00 type (12-13 g protein): 400 g
Fresh yeast: 4 g
Cold water: 100 g
Cold milk: 150 g
Fresh egg: 1
Sugar: 65 g
Honey:20 g
Salt: 10 g
Butter: 100 g

- Pour the flour, the water, the yeast and the milk into a bowl. When the dough is formed gradually add the sugar and when adsorbed add the egg. When the dough is firm again, add the honey and the salt. Add the butter in 3 steps kneading more vigorously till all the the butter is absorbed. Sprinkle some flour on the kitchen counter, and transfer the dough to it. Form a big ball and set it back to rest on the kneading bowl, covered till doubled in volume.

- Remove then the dough from the bowl and cut it into around 80 g pieces. Shape them into oval balls and arrange them on a baking sheet. Cover them with a clean cloth and leave them at room temperature for around 2 hours (till doubled in size). Bake them in the middle of a preheated oven at 200 C for around 10 minutes or till golden color. When cold, cut lengthwise (leaving the two halves connected at the bottom) and fill with whipped cream. Garnish with icing sugar.