To make the buns, combine yeast, honey, and 1/3 cup of warm milk in a big basin. Before incorporating the other components, let the mixture sit for 10 minutes. Add a half-cup of all-purpose flour. Let the mixture rise for 20 minutes with the bowl covered with plastic wrap or a kitchen towel.

To the bowl of a stand mixer with the paddle attachment, add the remaining flour, bread flour, sugar, salt, and all-purpose flour. Mix the ingredients thoroughly on a low speed. Afterward, combine the eggs, orange zest, and the stored yeast mixture until well-combined.

Use your silicone spatula to scrape the bowl’s bottom and sides. On low speed, add half of the butter at a time, blending well after each addition. Before adding the remaining butter, continue to mix and scrape the butter until it is completely absorbed. The olive oil should then be drizzled in while the mixer is still running. This stage involves mixing the dough on medium speed until it becomes elastic, smooth, and a little sticky. It should just take ten minutes to complete this part.

Spread a tiny amount of oil evenly across a big basin. Place the dough there and wrap it in a kitchen towel or piece of plastic. It should double in size after 1-1/2 hours of rising at room temperature.

Two sizable, rimmed baking sheets with parchment paper should be set aside. The dough should be put on a work surface. Using a big chefs’ or standard kitchen knife, divide the dough into 10 equal pieces. Use your palm to roll each piece into a ball.

The dough should next be rolled with your hands against a work surface. Each ball should have two sides that you may gently press down with your hands to form oval-shaped tapered shapes (5-inches long). On the baking sheets, arrange the buns. A minimum of 2 inches should separate each one (this will give them room to rise). The buns should be placed on the prepared baking sheets and covered with a cloth or plastic wrap. Allow to rise in warm conditions until they are soft, puffed, and have not grown in size. It might take forty minutes or so.

The buns should be placed on the prepared baking sheets and covered with a cloth or plastic wrap. Allow to rise in warm conditions until they are soft, puffed, and have not grown in size. It might take forty minutes or so.

Set one of the racks in the middle and preheat the oven to 350°F. To guarantee that the buns are golden brown, bake the buns and rotate the tray halfway through baking. It takes 15 to 18 minutes to complete.

While the Maritozzi buns are baking, make the syrup. In a small pot over medium heat, mix the sugar with 3–4 TBSP of water. For two minutes, boil the syrup while stirring frequently. Then turn off the heat and let the food cool.

After removing the Maritozzi buns from the oven, generously coat them with the syrup and allow them to cool.

The buns should be split, but not completely, by making a vertical cut through the centre with a little knife. Serve the whipped cream-filled buns immediately.