maritozzi

When you are in Rome, don't forget to try maritozzi con la panna! These sweet buns with shipped cream are an authentic treat for the perfect Roman breakfast!

Maritozzi con la panna

lb all-purpose flour (sifted)

sugar

salt

vanilla

egg yolks ((reserve the whites))

oz milk (scalded)

yeast

cocoa powder

oz fresh cream

Add the yeast to 1/4 cup of lukewarm water.

Sift the flour into a large mixing bowl.

Add the yeast, egg yolks, milk, sugar, vanilla, and salt and stir until you get a sticky smooth dough, about 10 minutes.

Transfer to a lightly floured large plastic container with lid, and let it rise for 4 hours.

Line a large baking sheet with parchment paper.

With lightly oiled hands, form the dough into little ping-pong-sized balls and place on the baking sheet. Cover gently with plastic wrap and let rise in a warm place for an additional 2 hours.

Preheat the oven to&nbsp;355°F.

When doubled in size, brush the buns very gently with the egg whites, covering the entire surface of the buns.

Bake for 20 to 22 minutes. Remove and let cool on a wire rack.

Measure the cream and powdered sugar into a large bowl and whip with a whisk for about 5 minutes, or until it becomes whipped cream.

Slice each bun across the top, fill with fresh whipped cream, and top with additional powdered sugar and the cocoa powder.

An authentic Roman maritozzi is a whipped cream-filled sweet bun that is soft, sweet and luscious to enjoy as a breakfast treat, no travel to Rome required!

Authentic Roman Maritozzi

¼ cup + 3 tablespoons whole milk

dry yeast

flour

sugar (divided)

egg (room temperature)

butter (softened)

orange

vanilla extract

salt (if you use unsalted butter then add ½ teaspoon of salt)

milk

water

cream

In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes. Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

Pre-heat the oven to 350F/180C.

Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with an abundant amount of whipped cream, smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately. Enjoy!

In a small bowl, beat together the egg and milk until combined well.

FOR THE EGG WASH

In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.

FOR THE CREAM FILLING

Maritozzi are the perfect combination of a light, barely sweet bun filled with whipped cream. The Italian breakfast of champions but also ideal for dessert or a snack!

Maritozzi Recipe (Italian Cream Buns)

(65 grams) bread flour

(260 grams) bread flour

white granulated sugar

eggs (at room temperature)

(60 milliliterss) extra virgin olive oil (light flavored)

honey

vanilla bean paste

lemon

(480 milliliterss) heavy whipping cream

For visual instructions, check out the step by step instructions above.

Mix together flour and yeast then stir in warm milk. Cover the bowl with plastic wrap and allow it to stand at room temperature for 60 minutes. It will rise and then fall back on itself. It should have a pleasant yeasty smell.

Sponge

In the large bowl of a stand mixer combine the sponge, eggs, granulated sugar, olive oil, honey, orange zest, lemon zest and vanilla paste. Beat with a flat beater on low speed until well combined.

Add all but ½ cup of the flour and beat on low. Increase the speed to medium and beat for 5 minutes.

Scrape the sides and the bottom of the bowl with a spatula to ensure all of the dough is combined. Then switch to a dough hook. Add the remaining flour and the salt then knead on low speed for 5 more minutes until the dough is soft and supple.

Oil your work surface with a little olive oil. Scrape the dough onto the oiled surface. Oil your hands as well. Flatten the dough into an oblong shape then fold in half. Turn the dough 90º then repeat the flattening and folding. Fold 6 times including the first folding. Form into a ball.

Clean out the stand mixer bowl or use another bowl and rub it with a little oil. Place the dough into the bowl and turn it over to coat with oil. Cover the bowl with plastic wrap and allow the dough to rise for 2 hours until almost tripled.

Divide the maritozzi dough into 8 equal portions. Shape each portion into a slightly elongated, oval shape by folding the outside edges of the dough into the middle. Then place it onto lined baking sheets.

Spray the tops of the dough lightly with cooking spray and cover loosely with plastic wrap. Allow to rise until doubled, about 1 hour.

Preheat the oven to 350ºF/180ºC.

Brush the maritozzi buns with egg wash and bake for 12-14 minutes or until the loaves are dark, golden brown and cooked through.

Remove from the oven. Brush with syrup and return to the oven for 1 or 2 minutes to set the syrup.

Cool on a wire rack.

Use a serrated knife to make a cut in the bun either vertical or not quite horizontal. Don&#39;t cut all the way through. It should be like a hot dog bun.

Open the maritozzi buns as wide as you can without splitting them and pipe or spoon the whipped cream in generously.

Smooth off with a dinner knife or spatula. Dust with powdered sugar if desired.

Serve maritozzi immediately or refrigerate for up to 6 hours. If refrigerated, remove 10 minutes before serving to allow the bun to soften.

Dough

Heat sugar and water and stir until sugar is dissolved. Then boil for 2 minutes. Set aside to cool.

Sugar Syrup

Pour the cream into the bowl of an electric stand mixer or a large bowl if you&#39;re using a electric hand mixer. Using a whisk attachment begin to whisk slowly increasing the speed gradually. Whisk until stiff peaks form. Take care not to overwhip or you&#39;ll end up with butter. Refrigerate until ready to use.

Whipped Cream Filling

just had these a few weeks ago at an Italian bakery. they were awesome. Divine!
I used your recipe and while they did rise and puff nicely, they were not nearly as brown. I am not sure if a milk wash wouldn't be better than an egg wash before they go in. one other issue may be that my oven was not hot enough AND I am at altitude. letting them cool now. looking forward to having one tonight. 
I am willing to try again.

Heya! Just made them in Sydney Australia now. They are incredible! I made it all by hand and it was a full success. Can’t wait to make them again! Everyone loved them ❤️ thank you!!!

Came across this recipe after having the real thing in Rome and knowing I needed them in my life in Kansas! This is exactly as I remember them and I have made them three times now with great success!

Absolutely delicious! The lemon and orange zest made these buns even tastier and so fragrant. After five minutes of kneading, my dough was still very sticky in the stand mixer, so I kneaded it longer until it didn't stick to my finger. The dough was soft and supple and came out perfectly. I added a little bit of powdered sugar to the whipping cream, and these buns tasted phenomenal!

Maritozzi, meravigliosi!!
Even plain, as a brioche bun, very tasty. Wasn't sure as to the proper size. Went by your instructions, dividing the pasta into 8 even parts. I felt they were kind of large? I did split and fill with whipped cream. I served one with a cappuccino for my wife for breakfast and it was a hit. They were so good that I brought 2 to my neighbor. They loved them.  Still not sure about the size. Could you try to clarify.  Also, I don't feel I got enough height after the egg wash and last rising. Ideally, how high should they be and what can I do to "inflate" them.  Thanks for your help.

I made two batches of the brioche buns and they still didn't turn out as soft and fluffy as they are supposed to. My dough was wet. I am still not sure what went wrong. I followed the same measurements and instructions. The taste was amazing regardless.

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Maritozzi con la panna

Authentic Roman Maritozzi

Maritozzi Recipe (Italian Cream Bun...

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