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How to Make Authentic Roman Maritozzo with Whipped Cream

Indulge in the sweet taste of Rome with this authentic Maritozzo recipe. These pillowy soft buns are split and generously filled with velvety whipped cream, creating a heavenly contrast of textures. Perfect for breakfast, as a snack, or a delightful dessert, this classic Italian treat will transport your taste buds to the streets of the Eternal City.

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Recipe Details

Prep Time

3 hours (including rising time)

Cook Time

18 minutes

Servings

12 maritozzi

Difficulty

Intermediate

Simple Summary

Maritozzo is a beloved Italian sweet bun filled with luscious whipped cream, perfect for breakfast or as a decadent dessert. This classic Roman treat combines a soft, slightly sweet brioche-like roll with a generous piping of rich, vanilla-scented cream.

Recipe Details

  • Prep Time: 3 hours (including rising time)
  • Cook Time: 18 minutes
  • Total Time: 3 hours 18 minutes
  • Servings: 12 maritozzi
  • Difficulty: Intermediate

Ingredients

For the buns:

  • 500g all-purpose flour
  • 100g granulated sugar
  • 7g active dry yeast
  • 250ml lukewarm milk
  • 2 large eggs
  • 75g unsalted butter, softened
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the glaze:

  • 1 egg yolk
  • 1 tbsp milk

For the filling:

  • 500ml heavy cream
  • 50g powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, combine the flour, sugar, and yeast.

  2. In a separate bowl, whisk together the milk, eggs, softened butter, orange zest, and vanilla extract.

  3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 2 hours or until doubled in size.

  6. Punch down the dough and divide it into 12 equal portions. Shape each portion into an oval bun.

  7. Place the buns on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.

  8. Preheat the oven to 180°C (350°F).

  9. Mix the egg yolk and milk to create a glaze. Brush the tops of the buns with the glaze.

  10. Bake for 15-18 minutes or until golden brown. Let cool completely on a wire rack.

  11. While the buns are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

  12. Once cooled, slice the buns horizontally, leaving one side attached.

  13. Fill a piping bag with the whipped cream and generously pipe it into each bun.

  14. Dust with powdered sugar if desired and serve immediately.

Chef's Notes

  • For best results, use room temperature ingredients for the dough.
  • If you don't have a piping bag, you can use a spoon to fill the buns with cream.
  • Maritozzi are best enjoyed fresh, but unfilled buns can be stored in an airtight container for up to 2 days.
  • For a twist, try adding a tablespoon of orange liqueur to the whipped cream for extra flavor.

Nutritional Info

Per serving (1 maritozzo): Approximately 350 calories, 20g fat, 36g carbohydrates, 6g protein. Rich in calcium from the cream and provides a good source of energy from the carbohydrates.

Serving Suggestions

Serve Maritozzi for breakfast with a strong Italian espresso or cappuccino. They also make a delightful afternoon treat with tea. For a dessert presentation, arrange on a platter with fresh berries and a dusting of powdered sugar. Maritozzi are perfect for special occasions like Easter brunch or as part of a traditional Italian dessert spread.