Maritozzi are soft brioche-style Italian sweet buns brushed with sugar syrup and split down the middle to be filled generously with whipped cream. This traditional Roman treat dates back to the Middle Ages and is best enjoyed fresh with coffee or tea.
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In a large bowl, whisk together the lukewarm milk, yeast, and honey. Let it sit for about 10 minutes until bubbly.
Stir in 1/2 cup of the all-purpose flour to form a loose batter. Cover with plastic wrap or a kitchen towel and let it rise for 20 minutes.
In the bowl of a stand mixer, add the remaining all-purpose flour, bread flour, sugar, and salt. Add the eggs, orange or lemon zest, and the bubbly yeast mixture. Mix on low speed (using a dough hook, if you have one) until just combined.
With the mixer running on low, add the softened butter, one piece at a time, letting each piece fully incorporate before adding the next. Drizzle in the olive oil and continue mixing. If using, fold in the raisins. Increase to medium speed and knead for about 8–10 minutes. The dough should be soft and slightly tacky—add a tablespoon of flour at a time only if the dough is too sticky to handle, or a tablespoon of milk if it seems dry. (Dough textures can vary depending on flour brand and egg size.)
Lightly oil a large bowl. Transfer the dough, cover, and let rise at room temperature until doubled in size, about 1½ hours.
Line two large, rimmed baking sheets with parchment paper. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a ball, then gently shape into ovals about 5 inches long. Space them at least 2 inches apart on the baking sheets.
Cover the buns loosely with a kitchen towel or plastic wrap. Let them rise in a warm place until puffy and nearly doubled, about 40 minutes.
Preheat your oven to 350°F (175°C). If you want a shiny finish, brush the buns lightly with beaten egg before baking. Bake for 15–18 minutes, rotating the trays halfway through, until golden brown.
While the buns bake, combine the sugar and 3–4 Tbsp water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup simmers for 2 minutes. Remove from heat and let cool slightly.
While the buns are still warm, brush them generously with the syrup. Cool completely on a wire rack.
Whip the cold cream with powdered sugar (and vanilla/orange blossom water, if using) until it holds firm peaks. Once the buns are cool, slice each one down the middle (but not all the way through) and fill generously with whipped cream. Dust with powdered sugar, if you like. Serve right away.
Store cooled, unfilled buns in an airtight container at room temperature for up to 2 days. Fill with whipped cream 1–2 hours before serving. Do not refrigerate unfilled buns, as they dry out quickly.
stand mixer with dough hook · instant-read thermometer (optional, for milk temperature) · rimmed baking sheets · parchment paper · electric hand mixer or whisk (for whipping cream)
Yes. Mix the starter by hand, then knead the dough on a lightly floured surface for 10–12 minutes after adding the butter and oil, working in small amounts until fully incorporated.
This is the traditional Maritozzi Con La Panna from Rome (Lazio), featuring a lighter brioche dough with citrus zest and optional raisins. Other regional versions like Marchigiani Maritozzi may be denser or have different fillings.
Yes. The recipe notes confirm this works; the result will be slightly softer since bread flour has more protein for structure.
Bake the buns up to 2 days ahead and store in an airtight container at room temperature. Fill with whipped cream no more than 1–2 hours before serving to keep them fresh.
Yes. Use vanilla extract (½ tsp), almond extract, or omit citrus entirely for a neutral bun. Avoid strong citrus flavors like grapefruit.
