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
Scale
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.
