Maritozzi

In the bowl of a stand mixer fitted with the dough hook, combine the Sequoia flour, granulated sugar, and instant yeast.

Add the whole milk and eggs. Mix on low speed until the ingredients come together and a cohesive dough begins to form, approximately 3–4 minutes.

Add the salt and increase the mixer to medium speed. Continue mixing for 5–7 minutes, until the dough begins to develop strength and elasticity.

With the mixer running on low speed, gradually add the softened butter in small additions, allowing each addition to become incorporated before adding more.

Once all the butter has been added, increase to medium speed and continue mixing until the dough is smooth, glossy, and elastic. The dough should pull away from the sides of the bowl and pass the windowpane test.

Transfer the dough to a lightly greased bowl, cover, and allow to rest in a warm location (76–78°F) for 30–45 minutes.

Perform one set of stretch and folds by gently lifting and folding the dough over itself from all four sides. Cover and allow to rest for an additional 30 minutes.

Turn the dough onto a lightly floured work surface and divide into 16 portions, weighing 85–90g each. There will be a small amount of dough remaining.

Gently flatten each portion to remove any large air pockets.

Place your hand flat over the dough and move it in a circular motion against the work surface. Gradually bring your fingertips inward as you rotate, creating surface tension and drawing the dough underneath itself to form a tight seal at the bottom.

Continue shaping until each portion forms a smooth, round ball with a taut surface.

Place the shaped buns seam-side down on parchment-lined baking sheets, leaving adequate space between each bun.

Cover loosely and allow to proof at 78–80°F for approximately 60–90 minutes, or until the buns are light, puffy, and nearly doubled in size.

Preheat the oven to 350°F Convection or 375F Conventional

Whisk together the egg and milk for the egg wash. Gently brush the surface of each proofed bun.

Bake for 15–18 minutes, rotating the pans as needed, until evenly golden brown and the internal temperature reaches approximately 190°F.

Transfer to a wire rack and allow to cool completely before filling.

In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, pumpkin purée, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.

Whip until the mixture is smooth, light, and fluffy, scraping down the sides of the bowl as needed.

With the mixer running on high speed, gradually stream in the cold heavy whipping cream

Continue whipping on high speed until the filling is light, fluffy, and holds medium-stiff peaks. Be careful not to overwhip.

Transfer the filling to a piping bag and refrigerate until ready to assemble.

Using a serrated knife, make a lengthwise cut down the top center of each cooled brioche bun, cutting approximately three-quarters of the way through and leaving the bottom intact.

Gently open each bun to create a pocket for the filling.

Generously pipe the pumpkin mascarpone cream into the center of each bun, allowing the filling to extend above the opening.

Pipe additional rounded ridges of cream along the exposed filling to resemble the natural segments of a pumpkin, creating a decorative, pumpkin-inspired finish.

Lightly dust with powdered sugar just before serving.