고백할땐 크림빵빵 마리토쪼💕 - 아리키친

Ingredients

• 160 g All-Purpose Flour (sifted)
• 40 g Cake Flour (sifted, adds tenderness)
• 25 g Granulated Sugar (for dough)
• 3 g Salt (fine sea salt)
• 3 g Instant Dry Yeast (active dry yeast)
• 50 g Milk (whole milk, room temperature)
• 0.5 large Egg (beaten)
• 50 g Water (room temperature)
• 20 g Unsalted Butter (softened, added after dough forms)
• 200 g Heavy Cream (cold, for whipping)
• 15 g Granulated Sugar (for whipped cream)
• 10 g Sweetened Condensed Milk (adds richness to cream)
• 1 large Egg (beaten with 1 tbsp water for egg wash)
• 15 g Water (for egg wash)
• 10 g Powdered Sugar (for dusting (optional))

Instructions

1. Prepare Dough

   In the stand mixer bowl combine all-purpose flour, cake flour, sugar, salt, and instant dry yeast. Whisk briefly to disperse. Add milk, beaten egg, and water. Knead on medium‑low speed until a shaggy dough forms, then add softened butter and continue kneading on medium speed until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT15M

   Temperature: Room temperature

2. First Fermentation

   Shape the dough into a smooth ball, place it back in the stainless bowl, cover tightly with plastic wrap or a damp kitchen towel, and let it rise at room temperature for about 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: Room temperature

3. Shape and Deflate

   Gently press the risen dough to release excess gas. Turn it onto a lightly floured surface, divide into 6 equal portions, and roll each portion into a smooth round bun.

   Time: PT10M

4. Second Fermentation & Egg Wash

   Place the shaped buns on a parchment‑lined baking sheet, cover again with plastic wrap or a damp cloth, and let them rise for 20 minutes until about 1.5× larger. Meanwhile, whisk together 1 large egg with 1 tbsp water. Brush the tops of the buns generously with the egg wash for a glossy finish.

   Time: PT20M

   Temperature: Room temperature

5. Bake

   Preheat the oven to 200 °C and let it heat for 20 minutes. Then lower the temperature to 180 °C and bake the buns for 15 minutes, or until they are golden brown and sound hollow when tapped.

   Time: PT35M

   Temperature: 180°C

6. Whip Cream Filling

   Chill a mixing bowl and whisk attachment. Add cold heavy cream, 15 g sugar, and 10 g sweetened condensed milk. Whip on medium speed until firm peaks form. For extra firmness, place a bowl of ice water beneath the mixing bowl while whipping.

   Time: PT5M

   Temperature: Cold (4°C)

7. Assemble Maritozzo

   Using a sharp knife, slice each bun horizontally (do not cut all the way through). Pipe or spoon the whipped cream onto the bottom half, then place the top half back on. Dust lightly with powdered sugar and refrigerate for a few minutes to set the filling.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

4g

Carbohydrates

30g

Fat

8g

Fiber

1g