Maritozzi Romani with Whipped Cream

In the bowl of a stand mixer with the dough hook, combine the flour, sugar, salt, and yeast. Add the egg yolks, milk, honey, orange blossom water, and orange zest.

Mix on low until combined, then increase to medium and knead for 8 minutes until a smooth, elastic dough forms.

Add the softened butter a tablespoon at a time, kneading on medium until each addition is fully incorporated. Continue kneading for another 5 minutes until the dough is silky and pulls cleanly from the sides of the bowl.

If using raisins and pine nuts, fold them in by hand during the last minute of kneading.

Cover the bowl and let rise in a warm place for 1.5-2 hours until doubled.

Punch down the dough and divide into 10 equal pieces (about 70-75g each). Shape each into a smooth, slightly elongated oval and place on parchment-lined baking sheets, spacing them 5cm apart.

Cover loosely and let proof for 45 minutes until puffy and nearly doubled.

Preheat the oven to 190C (375F). Brush the tops gently with the egg wash.

Bake for 13-15 minutes until golden brown on top and hollow-sounding when tapped on the bottom. Transfer to a wire rack and cool completely.

While the buns cool, make the filling. Whip the very cold cream with the powdered sugar and vanilla to stiff peaks. Keep refrigerated until ready to fill.

Using a sharp serrated knife, slice each bun open along one side, cutting about three-quarters of the way through but leaving a hinge. Gently open the bun like a book.

Using a piping bag fitted with a large round tip, or a spoon, fill each bun with an extravagant amount of whipped cream, mounding it high and smoothing the exposed side with a small spatula.

Dust lightly with powdered sugar and serve immediately, or refrigerate for up to 2 hours before serving.