Maritozzi Sakura Cream Buns | Brioche with sakura infused cream and strawberry jam | マリトッツォ

Maritozzi is a traditional Italian cream bun that is often eaten for breakfast and has recently become very popular in Japan (マリトッツォ) . In celebration of spring, I infused the whipped cream with salted sakura and added a strawberry jam filling. I used the "sponge and dough" method for making my brioche. This calls for making a lower hydration sponge which is fermented overnight before incorporating into the final dough. This method gives a resulting bun with a pillowy crumb, full of fluffy buttery goodness! You can adapt this recipe to use many different flavors of whipped cream.

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Brioche Buns
Sponge
Bread flour 50g
sugar 6g
salt 0.5g
yeast 1g instant yeast
milk 35g

Dough
Bread flour 75g
sugar 20g
salt 2g
instant yeast 2.3g
milk 15g
egg yolk 37g
cream 20g
unsalted butter (softened at room temp) 50g

Egg wash
egg 1pc
milk 10g

Filling
Sakura infused chantilly cream
whipping cream 200ml
salted Sakura 4 pcs
sugar 10g

Strawberry jam

Day one
Sponge: In a small bowl, mix yeast and milk; add all the rest of the sponge ingredients and lightly knead by hand until a dough begins to develop. Store in a covered container and allow to ferment first at a warm place (28C) for 1 hour, then overnight in the fridge.
Sakura infused cream: In a clean and dry bowl, add salted sakura to whipping cream, cover and allow to infuse overnight.

Day two
Brioche bun: In a small bowl, mix egg yolk, yeast milk and cream. In the bread mixing bowl, mix flour, sugar and salt. Cut the sponge from day one into several small pieces and add to the bowl. Knead with a stand mixer for approximately 12 min until medium gluten development. Break the softened butter into pieces and add into the dough, using a scraper to fold the butter into the dough. Knead with stand mixer for another 12min or until full gluten development. Cover and proof at 28C for one hour or until doubled in size.
Divide the dough into ~40g pieces and cover to relax for 10min. Shape into balls and proof at at 28C at 70% humidity until doubled in volume (approximately 2hr) . Alternatively, you can put a big bowl of hot water in the oven to create and moist and warm environment.

Egg wash: whisk the egg and milk together and brush a thin, even layer of egg wash on the brioche. Bake in preheated oven at 180C for 10 mins or until the buns are golden in colour. Remove from oven and let cool completely.

Finishing: strain the sakura out from the whipping cream and whip in a cold bowl until stiff. Fill the bun by pipping a layer of cream, spoonful of strawberry jam and another layer of cream. Use a small spatula to spread the cream evenly and create a nice clean edge.

serve immediately or store in fridge for up to 24 hours.

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