Maritozzi (Sweet Roman Buns) with Cinnamon and Rum Syrup

Maritozzi (Sweet Roman Buns) with Cinnamon and Rum Syrup

These are going to be my hot cross bun replacement from now on. They’re delicious served warm with a bit of butter or split and filled with whipped cream, as they are here. Best eaten fresh on the day of baking and toasted the days following.

Photography by Josh Griggs
From issue #77
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