I found this recipe in the pages of a novel that I read in a distant summer of my sixteen.
During that period I spent my holidays in the Marche region, more precisely in Grottammare, I had a lot of friends, we were there  all the years,
same hotel, same beach, same sea.
The cook prepared every morning for breakfast maritozzi (buns) I usually ate with butter and jam,
you can fill them with nutella,
ice cream and according to Roman tradition: t with sour cream.
I give you the recipe because if memory serves me correctly, the cook told me that they were part of the Marche cooking tradition.
Soft and delicious for breakfast and a snack.

And now … LIGHT THE FIRES!

INGREDIENTS for about 15-18 maritozzi:

- 250 ml milk

-25g fresh yeast

-500g of flour

-100g of peanut oil

-1 / 2 beaten egg

-A teaspoon of vanilla extract

-The grated rind of half a lemon

-75g of sugar

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Heat the milk in the saucepan, remove from heat just warm and melt the yeast.
Beat the egg lightly and pour half into a bowl, add the vanilla, sugar and mounted,
pour the oil and continue to mix at this point add the flour and sugar,
mix vigorously until dough is elastic and sticky,
pour a little drop of oil in a large bowl
formed a ball on which you will make an incision in the shape of a cross,
cover with plastic wrap and a kitchen towel and let rise for at least an hour.

Put a little drop of oil on the work surface and hands and knead again,
now consist of small cylinders that are going to roll up on themselves,
forming a spiral, put them on a baking sheet lined with parchment paper,
cover with plastic wrap and a cloth and return them to rise for about 30 minutes.
Bake in a preheated oven at 180 degrees for at least 15 minutes, as soon as they are golden maritozzi,
brush the surface with warm water and sprinkle with brown sugar.

Et voila … good breakfast!