MARITOZZI WITH TYPICAL ROMAN sweet cream, soft filled brioches

Who has never been to Rome and eaten a nice Maritozzo alla Panna? I do! And since then I have fallen in love with them and since I can't go there to eat them I often make them at home, especially for my mother who, having grown up in Rome, loves them!
Then follow the simple STEP BY STEP TUTORIAL and let's prepare them together!
You can easily make the dough in a planetary mixer, in fact it's even better!
You can leave them plain or even fill them with ice cream... delicious!
🌡️ COOKING 180° Static 175° Ventilated for approximately 20 minutes
📝Ingredients: 16 pieces
500 g 0 flour (or half Manitoba, half 00)
250 g Water (slightly warm)
15 g fresh brewer's yeast (or 4-5 g dry)
1 whole egg + 1 yolk
80 g Sugar
70 g Oil
Vanilla
1 pinch Salt
500 g Whipped cream
Egg white + milk for brushing
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