Maritozzi Recipe⬇️ The first of its kind and a game-changer for at-home bakers, with the Ooni Halo Pro Spiral Mixer, you can easily create dough with strong gluten network like a brioche for the Maritozzi. You can also whip cream, meringue, make pie dough, and cookies! I love that you can precisely control the mixing speed and set up timers to get the same result every time. Save this Maritozzi recipe and try it for yourself. Learn more about the Halo Pro Spiral Mixer and the full range of @oonihq ovens at ooni.com Recipe -Brioche dough Flour: 500g sugar: 70g salt: 10g dry yeast: 10g eggs: 4 milk: 100g butter: 230g 0range zest:1 1 whisked egg for egg wash -Whipped cream. Whipping cream: 500g icing sugar: 50g vanilla extract: 1tbsp -For the dough: In the bowl of the spiral mixer, add milk, whisked eggs, orange zest, salt, flour, and yeast. On the mixer, set a timer for 5 minutes and mix at 25% speed. Continue mixing at that speed while adding butter, cut in small cubes, in the bowl little by little until it is fully integrated in the dough. Increase the speed to 45% and set a timer for 12 minutes. Mix until you get the windowpane effect which is when you can see through the dough, this is proof of a strong gluten network. (see video). Let the dough rest in the fridge for at least 3 hours. Divide your dough into small 80g buns. Let them proof in anoven, off, with warm water for an hour. Brushthem with egg wash and bake for 15-20 minutes at 180°C (360°F). Let them cool down. -For the cream: In the bowl of the mixer, whisk whipping cream, vanilla extract, and sugar at 80% speed until mid-peaks. Cut open the brioche and fill it with the cream. For decoration you can sprinkle them with icing sugar. Enjoy! @oonihq #ooni