• Assemble the ingredients before you begin.
  

To make the maritozzi:

• Mix 1/2 cup and 1 tablespoon flour with 1/2 cup milk and 2½ teaspoons crumbled yeast. Let rise until it doubles in volume, about 30 minutes.
  
• Chop the butter into 1/4-inch cubes. Mix the yeast starter with the sugar, honey, flour, and the remaining yeast and milk until it is smooth and elastic.
  
• Stir in the eggs, then add the butter, salt, and orange zest. Knead until smooth, then transfer to a fresh bowl, cover with a damp kitchen towel, and let the dough rise again until it doubles in volume (about another 30 minutes).
  
• Preheat the oven to 375°F. Shape the leavened dough into a large loaf, then divide it length wise into two elongated loaves, and then divide and shape each of these into small oval shapes.
  
• Brush the maritozzi with the glaze and let rise for about 25-30 minutes.
• Bake at 375°F for five minutes, then at 340°F for 10 minutes. Place on a wire rack to cool.

To make the filling:

• Combine the mascarpone with 1/2 cup sugar. Add the cream and whip until just creamy. Over-whipping will make the cream split.
  
• In a small saucepan, combine the beer, 1 cup sugar, and 1/4 cup water. Boil for one minute.
  

To dress the maritozzi:

• Cut the maritozzi in half and longitudinally, leaving them just hinged together. Do not cut into the base.
  
• Gently open the maritozzi. Brush the inside with the beer syrup and fill with cream.
  
• Serve warm.