Brioche Dough

In a bowl, mix the sugar with the citrus zests. Add the honey.

In the bowl of your stand mixer fitted with a dough hook, or in a large mixing bowl, combine the water, sugar mixture, and oil. Add the yeast and egg yolks.

Mix, then add the flour. Knead for 7-8 minutes until the dough is smooth and comes away from the sides of the bowl.

Cover the bowl with a kitchen towel and let the dough rise for 2 hours, until doubled in size.

Let it rise for 1 more hour.

On a floured work surface, divide the dough into 8 pieces.

Roll each piece into a ball under your palm, then shape it slightly into an oval.

Place them on a parchment-lined baking sheet, spacing them apart.

Cover with a towel and let rise in a turned-off oven with a bowl of hot water for 1 hour.

Brush each brioche with egg white using a pastry brush.

Bake for 17-20 minutes in a preheated oven at 375°F (190°C).

Whipped Cream

Pour the very cold cream into a mixing bowl.

Add the powdered sugar and whip on medium speed until stiff peaks form.

Keep chilled.

Assembling the maritozzi

Slice each maritozzo lengthwise, but do not cut all the way through.

Fill with whipped cream and smooth the top.

Dust with powdered sugar and serve.

Popotte’s Tips:

You can flavor your whipped cream or add jam before the whipped cream for extra indulgence.

If you don’t want to make your own brioche, you can buy them ready-made...