200 g flour
2 g instant yeast
50 g sugar
1 orange, scratch the back
pinch sea salt
80 mL milk (or water)
60 g olive oil (or butter, softened)
In a large bowl, combine the flour, yeast, sugar, orange back , and salt. Mix and form a well in the centre
In a small bowl, whisk together the egg and milk. Add this to the dry ingredients. Knead until the dough is very soft, smooth, and elastic. This will take a long time (about 10 minutes). If you have a mixer, you can use it with the dough hook to make this process faster.
Add the oil slowly, while kneading. Continue to knead until the dough is smooth and elastic again.
Cover the dough to touch with plastic wrap, and place in the fridge for at least 8 hours.
When the dough is ready, turn it out onto a work surface. Divide into ten or more equal portions. Roll each into a ball or oval shape. Place on a lined baking sheet. Cover and let rise for 1 to 2 hours or until well proofed.
Preheat the oven to 190°C (375°F). Bake the maritozzi (sweet buns) for 25 minutes, or until golden. If you’d like, you can brush them with milk and sugar to get that golden colour.
Credit: Tonia Joseph Enbor