If you have a sweet tooth and a love for Italian pastries, then you’re going to absolutely adore this Maritozzi (Italian Cream Buns) Recipe. These soft, pillowy buns filled with luscious whipped cream are a beloved Roman treat that combines the delicate richness of freshly baked dough with a creamy filling that melts in your mouth. Perfect for breakfast, brunch, or a special dessert, this recipe brings a slice of Italy right into your kitchen with every bite.
Ingredients You’ll Need
Creating perfect maritozzi starts with simple, quality ingredients that each contribute something special to the texture, flavor, and appearance of these Italian cream buns. From the fluffy yeast dough to the creamy filling, each component plays an essential role in making this dessert truly memorable.
- 3 cups all-purpose flour: The foundation for a soft and tender dough with just the right structure.
- 1/4 cup granulated sugar: Adds subtle sweetness to balance the richness of the filling.
- 2 teaspoons instant yeast: The secret to that perfect rise and fluffy texture.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/2 cup whole milk (lukewarm): Keeps the dough tender and helps activate the yeast.
- 2 large eggs (room temperature): Adds richness and color to the dough.
- 1/4 cup unsalted butter (softened): Essential for a tender crumb and beautiful golden crust.
- 1 teaspoon vanilla extract: Infuses warmth and depth of flavor.
- 1 teaspoon orange zest: Adds a fresh burst of citrus to brighten the dough.
- 1/2 cup heavy cream (for brushing): Creates a shiny, appealing golden finish on the buns.
- Filling: 1 1/2 cups heavy whipping cream: The heart of the cream-filled surprise inside each bun.
- 3 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream for that perfect texture.
- 1/2 teaspoon vanilla extract (for filling): Adds a lovely, aromatic note to the cream.
How to Make Maritozzi (Italian Cream Buns) Recipe
Step 1: Prepare the Dough
Begin by combining your dry ingredients — flour, sugar, yeast, and salt — in a large bowl or stand mixer. Then add the warm milk, eggs, vanilla, and orange zest. Mix gently until all the ingredients come together into a shaggy dough. Once formed, incorporate the softened butter gradually, allowing it to blend completely for a smooth and elastic dough ready to rise.
Step 2: First Rise
Cover the dough and place it in a warm area to rise for about 1 to 1.5 hours, or until it has doubled in size. This rising stage is crucial for developing that light texture and classic airy bite these buns are known for.
Step 3: Shaping the Buns
After the dough has risen, punch it down to release excess air and divide it into 8 equal pieces. Shape each piece into an oval bun, giving them that traditional look that defines Maritozzi. Place the buns on a parchment-lined baking sheet to prepare for the second rise.
Step 4: Second Rise and Bake
Cover your buns again and allow them to rise for 30 to 40 minutes until they look puffy and soft. In the meantime, preheat your oven to 350°F (175°C). Before baking, brush each bun with heavy cream to ensure a beautiful golden crust. Bake the buns for 18 to 20 minutes until they turn a gorgeous golden brown. Allow them to cool completely before moving on to filling.
Step 5: Make the Cream Filling
Whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creamy filling is the luscious surprise at the heart of the Maritozzi, giving each bite a decadent, dreamy feel that’s sure to impress.
Step 6: Fill the Buns
Carefully slice each bun lengthwise, stopping before you cut all the way through so the bottom remains intact. Use a spoon or piping bag to fill the buns generously with the whipped cream. Smooth the top and if you like, dust lightly with powdered sugar for an elegant finish.
How to Serve Maritozzi (Italian Cream Buns) Recipe
Garnishes
To elevate these Italian cream buns, consider garnishing with a sprinkle of extra orange zest or a dusting of powdered sugar. Fresh berries or a delicate drizzle of honey can add a touch of color and flavor, making the presentation even more inviting.
Side Dishes
Maritozzi pair beautifully with a rich espresso or a fragrant cup of tea for a classic Italian breakfast experience. Fresh fruit or a drizzle of warm berry compote on the side gives contrast and a fresh pop of flavor to complement the creamy buns.
Creative Ways to Present
Cut the buns into smaller portions and serve them at brunch with a dollop of lemon-infused whipped cream or mascarpone for a twist on the traditional filling. Alternatively, try layering sliced maritozzi with fruit and custard to create an indulgent dessert parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Maritozzi (Italian Cream Buns) Recipe treats, store them uncovered at room temperature for the day to retain their fresh texture. If you’ve already filled them with cream, it’s best to keep them covered in the fridge and enjoy within 24 hours to maintain cream freshness.
Freezing
You can freeze unfilled buns by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. When ready to enjoy, thaw them at room temperature. Avoid freezing once filled with whipped cream, as the texture will be affected.
Reheating
To enjoy warm buns, gently reheat unfilled maritozzi in the oven at 300°F (150°C) for 5 to 7 minutes. If they are filled, it’s best to let them thaw first and enjoy at room temperature to keep the cream stable and delicious.
FAQs
What is the best flour to use for Maritozzi?
All-purpose flour works wonderfully to give the dough a tender but sturdy texture, perfect for holding the rich cream filling. For an extra light touch, some bakers like to blend in a bit of cake flour, but it’s not necessary.
Can I make the cream filling dairy-free?
Absolutely! You can substitute heavy cream with a dairy-free whipping cream alternative. Just ensure it whips up well and is unsweetened to get the perfect fluffy filling.
How long can I keep filled Maritozzi fresh?
Once filled, it’s best to consume your Maritozzi within 24 hours. The whipped cream is delicate, and the buns can start losing their freshness if kept longer.
Can I add other flavors to the filling?
Yes! Experimenting with a hint of lemon zest, a splash of liqueur, or folding in some mascarpone cheese into the whipped cream can add depth and a delightful twist to your Maritozzi.
Is it necessary to let the dough rise twice?
Rising the dough twice is key to achieving the soft, airy texture that defines Maritozzi. The first rise builds volume, and the second ensures the buns are light and tender before baking.
Final Thoughts
Making Maritozzi (Italian Cream Buns) Recipe at home is a truly rewarding experience, bringing a touch of Roman tradition to your table with minimal fuss and maximum deliciousness. Once you master these soft, creamy bun delights, you’ll find they quickly become a favorite treat to share with loved ones. So roll up your sleeves and enjoy the sweet taste of Italy in every bite!
Print
Maritozzi (Italian Cream Buns) Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 buns
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Maritozzi are traditional Italian cream buns originating from Rome, featuring soft, slightly sweet brioche-like dough filled with luscious whipped cream. These iconic pastries offer a delicate blend of vanilla and orange zest in the dough, baked to golden perfection and filled with a light, fluffy whipped cream sweetened gently with powdered sugar. Perfect for a delightful dessert or an indulgent breakfast treat.
Ingredients
Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, lukewarm
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 cup heavy cream (for brushing)
Filling
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large bowl or stand mixer, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Add the lukewarm milk, eggs, vanilla extract, and orange zest, mixing until the dough starts to come together.
- Add the butter and knead: Gradually incorporate the softened unsalted butter into the dough, a little at a time. Knead the dough for 8 to 10 minutes until it becomes soft, smooth, and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape the buns: Once risen, punch down the dough to release air. Divide it into 8 equal pieces. Shape each piece into an oval bun and arrange them on a parchment-lined baking sheet. Cover and let rise again for 30 to 40 minutes until puffy.
- Preheat the oven and brush: Preheat your oven to 350°F (175°C). Before baking, gently brush each bun with heavy cream to promote a golden, glossy crust.
- Bake the buns: Bake in the preheated oven for 18 to 20 minutes, or until the buns turn golden brown. Remove from the oven and let them cool completely on a wire rack.
- Make the whipped cream filling: While the buns cool, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Fill the buns: Slice each cooled bun lengthwise, leaving the bottom intact to hold the filling. Spoon or pipe the whipped cream generously inside each bun.
- Serve: Smooth the cream filling and, if desired, dust lightly with powdered sugar. Serve immediately for the best texture and flavor.
Notes
- Maritozzi are best enjoyed the same day they are filled to maintain their softness and creaminess.
- Add a bit of lemon zest or a touch of mascarpone cheese to the whipped cream for a delicious variation.
