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Ingredients
  • Dough
  • 2 ¾ cups (330g) King Arthur Unbleached All-Purpose Flour
  •  
  • ¼ cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  •  
  • 3 tablespoons (35g) granulated sugar
  •  
  • 1 ¼ teaspoons (8g) table salt
  •  
  • 1 tablespoon instant yeast
  •  
  • 3 large eggs, cold from the refrigerator
  •  
  • ¼ cup (57g) water, cool
  •  
  • 10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces
  •  
  • Topping (optional)
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  •  
  • Whipped cream*
  • 1 cup (227g) heavy cream or whipping cream
  •  
  • 2 ½ tablespoons (35g) confectioners’ sugar, plus more for finishing
  •  
  • note: Enough to fill all 12 maritozzi; see “tips,” below to downsize.
Steps
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