Description
Authentic Maritozzo recipe brings the heart of Rome straight to your kitchen. These sweet, brioche-style buns are filled with whipped cream.
Ingredients
Scale
- 500 g Manitoba Flour (or strong bread flour; high protein is essential)
- 200 ml Whole Milk, warm (body temperature)
- 100 g Unsalted Butter, cold and cut into cubes
- 60 g Caster Sugar
- 20 g Honey
- 24 g Fresh Yeast (or 8 g dried yeast)
- 2 Medium Eggs, room temperature
- 10 g Salt
- Seeds of ½ Vanilla Pod (or 2 tsp high-quality extract)
- Zest of 1 Orange, freshly grated
- Zest of 1 Lemon, freshly grated
- 1 Medium Egg, beaten
- 1 tbsp Heavy Cream
- 500 ml Heavy Cream, cold
- 60 g Granulated Sugar
- 1 sachet (8g) Cream Stabilizer (optional)
- As needed Powdered Sugar (for dusting)
Instructions
- In a stand mixer bowl, dissolve the yeast in the warm milk. Add the flour, room-temperature eggs, honey, sugar, and salt. (Do not add the butter yet!).
- Attach the dough hook and knead on low-medium speed for about 10 minutes until the dough is smooth, elastic, and pulls away from the sides.
- Add the cold butter cubes. Continue kneading for another 5 minutes. If the dough looks like it is separating, keep kneading until it comes back together. Add the vanilla and citrus zests in the final minute.
- Shape the dough into a tight ball (use a little oil on your hands if sticky). Place in a bowl, cover tightly, and let rise in a warm spot for 1 to 1½ hours, or until doubled in volume.
- Divide the dough into 12 equal portions (approx. 80 g each). Shape into smooth balls and gently roll them to be slightly oval. Place on parchment-lined baking sheets with plenty of space between them.
- Let the buns rise again for 1 to 1½ hours. Tip: Place a pan of boiling water on the bottom of a turned-off oven to create a steam chamber for proofing.
- Remove buns and water from the oven. Preheat oven to 200°C (392°F). Whisk the egg wash ingredients and brush over the buns. Bake for 14–18 minutes until deep golden brown. Cool completely on a wire rack.
- Whip the heavy cream with the sugar and stabilizer until stiff peaks form. Slice the cooled buns lengthwise (not all the way through), fill generously with cream, smooth the edges with a palette knife, and dust heavily with powdered sugar.
Notes
- Use high-protein flour for the best texture.
- Warm the milk to body temperature for yeast activation.
- Ensure the butter is cold for better dough consistency.
- Dust with powdered sugar just before serving.
- Prep Time: 3h
- Cook Time: 1h
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bun
- Calories: 380
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg
Keywords: Authentic Maritozzo, Fluffy Roman Buns, Italian Breakfast