Grayscale Maritozzi with Mascarpone Cream

Makes 8 buns

Ingredients

Sponge

½ cup (65 grams) bread flour

3/4 teaspoon active dry yeast

½ cup whole milk (warmed to about 110ºF)

25g sourdough starter or sourdough discard 

Dough

2 cups (260 grams) bread flour

⅓ cup granulated sugar

2 large eggs (room temperature)

¼ cup olive oil 

1 tablespoon honey

2 teaspoons vanilla bean paste

Zest of 1 orange

Zezt of 1 lemon

1 teaspoon kosher salt

Sugar Syrup

¼ cup granulated sugar

¼ water

2 tsp Grayscale tea

Mascarpone Cream Filling

1 cup heavy cream

1 cup mascarpone cheese

¼ cup powdered sugar

2 teaspoons vanilla bean paste

¼ cup Grayscale tea

Instructions

Sponge:

1. Mix together flour and yeast then stir in warm milk. Cover the bowl and rest at room temperature for 1 hour.

Dough:

1. In the bowl of a stand mixer with dough hook, combine the sponge, eggs, granulated sugar, olive oil, honey, orange zest, lemon zest and vanilla paste until well mixed.
2. Add the flour and mix on low. Increase the speed to medium and mix for about 5 minutes. Scrape sides of bowl and continue mixing while gradually adding salt. Continue mixing on medium speed until dough is smooth and soft.
3. Scrape the dough onto lightly oiled work surface. With lightly oiled hands, knead the dough briefly, about 2-4 minutes, until soft and stretchy. Gather dough into a smooth ball, and place in oiled bowl covered, to rise for about 2 hours, or until doubled in size.
4. Gently remove dough from bowl and divide into 8 equal portions. Shape each portion into a tight ball and place on parchment-lined baking sheet. Spray the tops of the dough lightly with cooking spray and cover loosely with plastic wrap. Allow to rise until doubled, about 1 hour. Meanwhile, preheat oven to 350ºF
5. Brush the buns with egg wash and bake for 12-14 minutes or until golden brown and cooked through.
6. Remove from the oven. Brush with syrup and return to the oven for 1 minutes to set the syrup. Let buns cool completely before proceeding.
7. Use a serrated knife to cut a “V” out of the center of each bun. Do not cut through. You should be left with a cavity for cream filling. Pipe or spoon in cream filling and smooth out surface to level with spatula or back of knife. Dust with powdered sugar and pinch of Grayscale tea over cream. Serve maritozzi immediately or refrigerate for up to 6 hours.

Sugar Syrup

1. Heat sugar, water, and tea leaves and stir until sugar is dissolved. Boil for 2 minutes, then strain out tea. Set aside to cool.

Whipped Cream Filling

1. In small saucepan, bring heavy cream to a simmer. Turn off heat and add in Grayscale tea leaves. Let steep for 8 minutes, then pour through fine-mesh strainer, pressing on tea leaves to extract as much cream as possible. Chill infused cream thoroughly before continuing.
2. Pour the cream, mascarpone, sugar and vanilla into the bowl of an electric stand mixer. Using a whisk attachment begin to whisk slowly increasing the speed gradually. Whisk until medium-stiff peaks form. Take care not to overwhip or mascarpone will split. Refrigerate until ready to use.

*Recipe adapted from Marcellina in Cucina