Maritozzi con la panna

Step 1: Mix 16 oz strong white bread flour, 2 ½ oz caster sugar, ¼ oz fast-action dried yeast, 1 tsp salt and 1 tbsp orange zest in a large bowl or stand mixer.

Step 2: Whisk ¾ cup whole milk, 2 eggs, 1 tbsp honey and 1 tsp vanilla extract together, then pour them into the flour and mix to a sticky, shaggy dough.

Step 3: Knead for 8 minutes by machine (12 by hand), until the dough is smooth and starts to pull away from the bowl.

Step 4: Add 2 ⅛ oz unsalted butter a spoonful at a time, kneading until each piece disappears before adding the next. Keep going until the dough is silky and stretches into a thin see-through sheet without tearing. Common mistake: stopping too early; a soft enriched dough needs this long knead to rise light.

Step 5: Cover and leave in a warm place until doubled in size.

Step 6: Tip the dough out and divide it into 10 pieces of about 85 g. Roll each into a tight ball, then into a short oval about 10 cm long, and set them 5 cm apart on 2 lined baking trays.

Step 7: Cover loosely and leave until the buns look puffy, about half as big again, and spring back slowly when pressed.

Step 8: Heat the oven to 350°F (325°F fan). Brush the buns gently with 1 egg yolk.

Step 9: Bake until deep golden on top and hollow-sounding underneath.

Step 10: Brush the hot buns with 2 tbsp sugar for a sticky shine, then leave to cool completely on a rack.

Step 11: Whip 2 cups double cream with 1 ¾ oz icing sugar to soft-firm peaks that just hold their shape. Stop before it looks grainy.

Step 12: Cut each bun along the top, deep but not right through. Spoon or pipe in plenty of cream, smooth it level with a palette knife and dust with icing sugar. Serve the same day.