In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Let it sit for about 10 minutes until frothy.

In a large mixing bowl, sift together the flour, sugar, and salt.

In another bowl, whisk together the eggs, melted butter, vanilla extract, and orange zest.

Create a well in the dry ingredients, pour in the frothy yeast mixture and the wet ingredients. Mix until a dough starts to form.

Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Once the dough has risen, divide it into equal pieces, shape each piece into a ball, and place them on a lined baking tray.

Cover the shaped dough with a cloth and let it rise for another 30 minutes.

Preheat your oven to 180°C (350°F).

Bake the Maritozzi for about 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Allow the buns to cool completely, then slice them open and generously fill them with whipped cream.