Authentic Roman maritozzi are soft, lightly sweetened yeast buns filled with pillowy whipped cream and dusted with powdered sugar. This traditional Roman treat requires two rises and simple pantry ingredients, delivering a bakery-quality breakfast at home.
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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.
In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.
Store cooled unfilled buns in an airtight container for up to 2 days; fill with whipped cream immediately before serving.
stand mixer · wire rack
Yes. Bake and cool the buns completely, then store unfilled in an airtight container for up to 2 days. Fill with whipped cream just before serving to prevent sogginess.
Knead for the full 10-15 minutes after adding butter until the dough becomes soft, smooth and elastic and pulls away from the bowl sides. This indicates proper gluten development.
Yes, though flour 00 creates a softer crumb. All-purpose flour works but may result in a slightly denser texture. Use the same weight (270 grams).
Bake at 350°F for 18-20 minutes until golden brown. They should feel light and spring back when gently pressed.
Mix ½ cup water with 3-4 tablespoons granulated sugar. Brush this cooled mixture on the baked buns to keep them moist before filling.
