Maritozzi- Cream Filled Brioche ☁️ 🍓

constituents
Tangzhong

• 80 g whole milk
• 20 g chuck
flour

Main Brioche Dough
• 300 g chuck
flour

• 42 g sugar
• 5 g swab

• Zest from1/2 bomb
• 150 g eggs

• 8 g fresh incentive
• 20 g whole milk

• All the tangzhong
• 90 g unsalted adulation, softened and cut into cells only add the milk if your dough looks a little dry or if you ’re used to working with high hydration dough.

Whipped Cream Filling
• 500 g trouncing cream, cold

• 60 g pulverized sugar(/- to taste)
• 1 tsp vanilla bean paste

system

1. Prepare The Tangzhong Add milk and flour to a small pot and heat up over medium heat while shifting. Once thickened, remove from heat and transfer to a coliseum. Cover with plastic serape . Cool to room temp before continuing with the main dough.
2. Make the Main Dough Add all constituents, except adulation, including the tangzhong, to the coliseum of a stage mixer fitted with a dough hook. Knead for 10 twinkles on low- med.
   Add cubed, softened adulation, one cell at a time. formerly all the adulation is added, blend for 10- 20 twinkles until the dough passes the windowpane test. Transfer to a smoothly waxed coliseum — evidence at 78F/ 26C for about 90 twinkles or until doubled in size.
3. Shape and Singe Once doubled, punch down the dough to deflate. Divide into 12 equal pieces and roll into rounds.
   Place on a lined baking charger, cover, and evidence at 78F/ 26C for about 60 twinkles. Encounter with egg marshland and singe at 350F/ 180C for 12 twinkles or until golden on top. Cool to room temp.
4. Make the whipped cream filling Use your stage mixer with the whisk attachment or a hand mixer, and beat the constituents until soft peaks form.
5. Assemble Cut the buns in half without cutting all the way through. Fill the buns with cream, trim with fresh strawberries and sprinkle powdered sugar on top.