Sweet Yeasted Roman Buns With Whipped Cream (Maritozzi)

• For the buns:
• 0.8 ounces (25 grams) fresh yeast (or 7 grams or 1 teaspoon dry yeast)
• 1/4 cup (about 60 ml) water
• 1 2/3 cups (7 ounces or 200 grams) flour, plus more for dusting
• 1 egg
• 3 tablespoons (50 grams) sugar
• 1/4 cup (50 grams) butter, softened
• Pinch of salt
• 4 tablespoons (about 70 grams) raisins, soaked in warm water for 10 minutes, then drained and pat dry
• 1 tablespoon pine nuts (optional)
• 1 tablespoon candied orange peel, finely chopped (optional)
• Zest of 1 lemon
• Zest of 1 orange
• For serving:
• 2 tablespoons sugar
• 2 tablespoons water
• Fresh cream, whipped to stiff peaks (you will need about 2 to 3 tablespoons per bun), optional

1. In a wide bowl, dissolve the yeast in the water and set aside 10 minutes. Add 50 grams of the flour and combine to create a smooth paste. This is the yeast starter or sponge. Cover with a tea towel and let rest 15 to 20 minutes in a warm spot where it should create plenty of bubbles.
2. Place the remaining 150 grams of flour into a large, wide bowl. Make a well in the center of the flour and pour in the yeast starter, egg, butter, sugar, and pinch of salt. Combine the ingredients by whisking with a fork from the center outwards, incorporating the flour bit by bit. You want a manageable but soft dough that's not too sticky or too dry (I read many accounts that said they needed to add more water to Ada Boni's recipe; I needed to add more flour). Turn onto a well-floured surface and knead until you have a very smooth, soft elastic ball of dough, about 8 minutes. You can also use a mixer for this procedure.
3. Place the ball in an oiled bowl and cover with a tea towel. Let rise/rest in a warm place for about 1 hour or until doubled in size.
4. Carefully turn the ball onto a floured surface, flatten the ball into a rectangle and add the raisins, candied peel, pine nuts, and lemon and orange zests. Roll the dough from the short end. Flatten again and roll from another side. The raisins should be somewhat evenly distributed.
5. Now divide the dough into 8 even balls (weigh them if you want to be precise and have them come out all the exact same size, roughly 2.5 to 2.8 ounces or 75 to 80 grams each). Rolling them into small oval shapes, place them one by one onto a baking sheet layered with baking paper, leaving plenty of room between each bun. Let them rise for 30 minutes in a warm spot away from drafts, covered with a tea towel.
6. When ready to bake, preheat the oven to 350u0b0 F (180u0b0 C) and cook for 10 to 15 minutes or until puffed and just golden on top and bottom. They should remain soft and fluffy inside.
7. While they are baking, you can make a quick syrup by boiling 2 tablespoons of sugar in 2 tablespoons of water just until dissolved. Brush this syrup onto the hot buns and let the syrup dry and the buns cool completely before splitting open and filling with freshly whipped cream.

buns, fresh yeast, water, flour, egg, sugar, butter, salt, raisins, pine nuts, candied orange peel, lemon, orange, sugar, water, fresh cream

Taken from food52.com/recipes/36097-sweet-yeasted-roman-buns-with-whipped-cream-maritozzi (may not work)