italian cream buns

Maritozzi – Italian sweet cream buns recipe. If you are not familiar with maritozzi, these sweet buns are fluffy, light, filled with whipped cream and topped with powdered sugar.   These brioche-style Italian buns are originated in Rome and you can find them almost patisserie in the Italian capital.  As a fan of Italian cuisine, I highly recommend you to try this recipe for your next party or holiday. 

Maritozzi – Italian Sweet Buns Recipe

(500 grams) Flour

(25 grams) Sugar

Instant-dry yeast

Salt

(240 milliliters) Milk

(40 grams) Honey

Vanilla extract

(60 milliliters) Oil

Orange zest/Lemon zest

Milk

(360 milliliters) Heavy cream

(30 grams) Powdered sugar

https://www.youtube.com/watch?v=73Dgjt0m_YM

Maritozzi are small, lightly sweetened brioche-like buns filled with whipped cream. Traditionally served in Roman bakeries, they’re an iconic (and delicious!) Italian breakfast- and dessert treat.

Maritozzi con la Panna: Cream Filled Italian Buns

all-purpose flour (375 g)

(2 ¼ tsp) active dry yeast

sugar (67 g)

salt

milk (160 ml)

eggs

unsalted butter, softened (75 g)

tbsp orange zest

heavy whipping cream (240 ml)

tbsp powdered sugar (21 g)

tsp vanilla extract

Warm the milk to about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let sit for 10 minutes until foamy.

1. Activate the Yeast

In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and orange zest. Knead for 8-10 minutes by hand or 5 minutes in a mixer until smooth.

2. Prepare the Dough

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours, or until doubled.

3. First Rise

Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place on a lined baking sheet.

4. Shape the Buns

Cover the buns with a towel and let rise for another 45 minutes until puffed.

5. Second Rise

Preheat the oven to 350°F (175°C). Brush the tops with egg wash (1 egg beaten with 1 tbsp water) and bake for 20-25 minutes or until golden brown.

6. Bake

Beat heavy cream, powdered sugar, and vanilla extract to soft peaks.

7. Prepare the Filling

Once buns cool, slice each down the middle without cutting all the way through. Fill with whipped cream using a piping bag or spoon.

8. Assemble

These are so pretty, so fluffy and so dang delicious. Take me back to Italy!!

As a native Roman, I can confirm that this is not only the best breakfast in the world, but that this recipe is very authentic.

These Maritozzi con la Panna are absolutely divine! The soft, pillowy buns paired with the rich, sweet whipped cream make for the perfect treat. It's a delightful combination of textures and flavors that feels both indulgent and comforting. Whether as a snack or dessert, these are a must-try for anyone who loves Italian sweets!

I had these in Rome last summer, OMG they are so delicious! Thank you for this recipe, it is perfect!

The iconic Italian cream buns from Rome, flavored with fragrant orange and honey and filled with whipped cream. Light, airy, chewy and luxuriously indulgent!

Maritozzi (Roman Cream Buns)

For the Dough:

milk

active dry yeast ((not instant))

bread flour bread

sugar

eggs (, room temperature)

extra virgin olive oil

butter (, softened at room temperature)

honey

vanilla extract

orange

For the Egg Wash:

egg water

For the Whipped Cream Filling:

heavy whipping cream

optional toppings: chopped roasted pistachios, candied citrus peel, chocolate curls

Scald the milk: Pour the milk into a heavy bottomed saucepan and heat the milk over medium heat, stirring frequently. Heat until tiny bubbles appear around the outer rim of the saucepan. Do NOT let the milk simmer or boil. The milk is scalded when it reaches a temperature of 180-185 F. I highly recommend using an instant read thermometer. Cool the milk to 110-115 F; any hotter and it can kill the yeast.Add the yeast along with 1 teaspoon of the sugar to the cooled, scalded milk. Let it stand for about 10 minutes or until it&#39;s nice and frothy.

In the bowl of a stand mixer with the dough hook attached, add the flour, sugar, salt, eggs, olive oil, orange zest, honey, and vanilla extract. Mix until combined.Add the milk/yeast mixture and knead on low speed (&quot;2&quot; on a Kitchenaid) for 10 minutes until the dough is smooth and elastic. Next add the softened butter a little at a time, giving each addition time to blend fully into the dough before adding the next. Continue kneading for another 10 minutes. The dough will be very soft and a little tacky; this is how it should be. Resist the temptation to add too much extra flour. The dough will develop structure through the proofing process.

Lightly spray a large bowl with oil, form the dough into a ball, place it in the bowl and loosely cover it with plastic wrap. Let rise in a draft-free place at room temperature for about 2 hours or until nearly doubled in size (length of time will vary depending on the temperature, it may need longer. Don&#39;t go by time, go by appearance). Don&#39;t punch down the dough.Transfer the dough to the fridge and let it rest there overnight or up to 24 hours.

Remove the dough from the fridge and let it sit at room temperature for 10 minutes.Transfer the dough to a clean work surface. Divide into 8 equal portions (for accuracy you can weigh the dough and then the individual pieces). Roll each of the 8 pieces into smooth balls or into ovals (both are traditional). Place the dough balls on an extra large lined baking sheet, equally spaced apart. Loosely cover with plastic wrap that&#39;s lightly sprayed with oil to prevent sticking, and let them rise at room temperature for 2-3 hours or until they&#39;ve doubled in size and are nice and puffy. The length of time will vary depending on room temperature. Don&#39;t go based on time, go by appearance.

At least 30 minutes before the dough is done proofing, preheat the oven to 375 F with the rack placed in the middle.Brush the dough balls with the egg wash. Bake for 15-20 minutes or until golden brown.Let them sit for 5 minutes and then transfer them to a wire rack to cool completely.Use a serrated knife to slice the maritozzi down the center about 3/4 of the way through. Be careful not to cut all the way through.

Make the whipped cream: Beat the chilled heavy cream on medium speed and gradually increase the speed until the cream just starts to thicken. Add the powdered sugar and vanilla and continue beating until stiff peaks form. Be careful not to over-beat it.Carefully open the maritozzi as far as you can without splitting them and spoon in a generous amount of whipped cream. Use the back of a butter knife to scrape off the excess and smooth the whipped cream.Dust the maritozzi with powdered sugar.

OMG. These turned out PHENOMENALLY! I followed everything exactly as written (I've come to trust your recipes implicitly), following all your tips, and the maritozzi was so airy, tender, and chewy and the flavor was just heavenly. Not too sweet which is exactly how it should be, and absolutely wonderful. I let the dough rise for about 16 hours in the fridge. When I took it out and smelled it I swear I let out an audible sigh. When I have guests over and want to impress them with something truly epic and something they've likely never had before, THIS is what I'm making!

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Top 3 italian cream buns recipes from across the web

The most viewed italian cream buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maritozzi – Italian Sweet Buns Reci...

Maritozzi con la Panna: Cream Fille...

Maritozzi (Roman Cream Buns)

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