Indulge in the perfect pairing of Italian delights with Tiramisu Maritozzi! Originating from Rome, these iconic brioche buns are elegantly stuffed with the rich flavours of a classic tiramisu. Delightfully soft and beautifully flavoured, a delightful twist on two iconic Italian treats in one delightful bun.
Indulge in the perfect pairing of Italian delights with Tiramisu Maritozzi! Originating from Rome, these iconic brioche buns are elegantly stuffed with the rich flavours of a classic tiramisu. Delightfully soft and beautifully flavoured, a delightful twist on two iconic Italian treats in one delightful bun.
Add
the instant coffee and cacao powder to the milk and mix until completely
dissolved.
Add
all the liquid ingredients to a large mixing bowl and mix, then add the dry
ones. Make sure the salt dosen't come in contact with the yeast as this will
stop the proofing.
Knead
the dough for 10 mins if kneading by hand, 4-5 mins if using a stand mixer.
Cover
the dough with a tea towel and leave to prove for 2 hours, until it doubles in
size.
Turn
the dough out onto a floured surface and divide it into 12 equal balls. Place
them onto two baking trays, lined with greaseproof baking paper, cover with a
tea towel and leave to rise for 30 mins.
Brush
the maritozzi buns with some milk just before going to the oven.
Bake
in a preheated oven to 200C/180C fan for 10-15 mins.
Transfer
to a wire rack to cool down.
Make
the filling by simply whisking the ingredients together for a few mins with an
electric mixer.
Cut
the maritozzi open, pipe in some of the filling then dust with cocoa powder.
Add
some strawberries or crushed amaretti biscuits to decorate.
