Maritozzi has grown from an Italian specialty to a globally popular baked treat: a fluffy brioche bun split open and filled with whipped cream, plus limitless filling and topping options like fruit, nuts, jam, and more. Today, Martin Philip is back in the kitchen to show us the process: mixing brioche dough, adding butter at just the right time, resting and chilling the dough, dividing and shaping into rolls, baking until golden brown, then filling and garnishing the cooled buns. MARITOZZI! Shout it to your neighbors and then give them one of these incredible little confections.

Get the recipe for Maritozzi: [ Ссылка ]
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Pick up some Baker's Special Dry Milk: [ Ссылка ]

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:42: Introduction to the wonders of Maritozzi
0:43-2:59: Step 1 - Mix the brioche dough
3:00-4:32: Step 2 - Add the butter to the dough in stages
4:33-5:41: Step 3 - Rest and chill the brioche dough
5:42-6:52: Step 4 - Divide and shape the dough into 12 round rolls
6:53-8:06: Step 5 - Add egg wash and bake the brioche buns
8:07-11:05: Step 6 - Fill and garnish the cooled buns
11:06: It's time to eat Maritozzi! Share with neighbors! MARITOZZI!

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