Maritozzi con la Panna
These sweet, soft buns are enriched with butter and eggs, then sliced open and generously filled with sweetened whipped cream. A Roman classic, they are perfect for a decadent breakfast or a delightful afternoon treat.
An original recipe by Forkin
- Total time
- 4 hr 15 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 572 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 50 ggranulated sugar
- 7 gactive dry yeast
- 100 mlmilk, lukewarm
- 1 pcsegg, large
- 50 gunsalted butter, softened
- 1 tspvanilla extract
- 0.5 tsporange zest
- 0.5 tspsalt
egg wash
- 1 pcsegg yolk
- 1 tbspmilk
filling
- 400 mlheavy cream, cold
- 50 gpowdered sugar
Equipment
parchment paper · wire rack · baking sheet · whisk · small bowl · large mixing bowl · stand mixer · piping bag · serrated knife
The method
Step by step
- 1
In a large mixing bowl, combine the flour, sugar, and active dry yeast. Mix well.
About 2 min
- 2
Add the lukewarm milk, egg, vanilla extract, orange zest, and salt to the dry ingredients. Knead the dough by hand or with a stand mixer on low speed for about 5 minutes until it comes together.
About 5 min
- 3
Gradually incorporate the softened butter, a little at a time, continuing to knead for another 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
About 15 min
Cook’s note: The dough will be quite soft; avoid adding too much extra flour.
- 4
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising.
- 5
Once risen, gently punch down the dough to release the air. Divide it into 6 equal pieces.
About 2 min
- 6
Shape each piece into an oval bun, about 10-12 cm long. Place the buns on a baking sheet lined with parchment paper, leaving space between them.
About 5 min
- 7
Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise for another 45-60 minutes, or until visibly puffy.
About 1 hr
- 8
Preheat your oven to 180°C (350°F).
About 15 min
- 9
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 10
Brush the tops of the risen buns with the egg wash.
About 1 min
Cook’s note: Be gentle so as not to deflate the buns.
- 11
Bake for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.
About 15 min
- 12
Once the buns are completely cool, prepare the filling. In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form.
About 5 min
Cook’s note: Ensure your cream, bowl, and whisk are very cold for best results.
- 13
Using a serrated knife, slice each maritozzo almost all the way through, creating a pocket. Do not cut completely in half.
About 3 min
- 14
Generously fill each maritozzo with the whipped cream, either using a spoon or a piping bag. Smooth the cream with a knife for a classic look.
About 5 min
Per serving
Nutrition
- Calories
- 572kcal
- Protein
- 9.3g
- Carbs
- 58.4g
- Fat
- 34.1g
- Fibre
- 1.7g
- Sugar
- 19.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store maritozzi in an airtight container in the refrigerator.
Maritozzi are typically eaten cold.
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