Maritozzo
Maritozzo is Rome's signature breakfast pastry—a buttery brioche bun filled with stiff whipped cream and topped with wild strawberries. This recipe yields 10 fluffy, tender buns with a golden-brown exterior and luxurious cream filling.
Maritozzo is Rome's signature breakfast pastry—a buttery brioche bun filled with stiff whipped cream and topped with wild strawberries. This recipe yields 10 fluffy, tender buns with a golden-brown exterior and luxurious cream filling.
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Mix milk, yeast, flour and sugar for the pre-dough in a mixing bowl, then leave it to rise (covered with a tea towel) for about 15 minutes.
Add the remaining ingredients for the dough and knead with the dough hook of a hand mixer for about five to seven minutes, until it's airy and bubbles form. Cover again and leave to rise for a further 10 minutes.
Turn out dough onto a floured work surface and divide into 10 equal pieces. Roll each piece into a ball, then shape it into a loaf of about 10 cm long, slightly tapered at the ends. Line a tray with baking paper and place the pieces equally spaced on the tray.
Cover and let rise for about 60 minutes, then preheat the oven to 180°C.
Brush the maritozzi with milk and bake for 12 to 15 minutes until golden brown.
Leave to cool on a cooling rack.
For the filling, whip the cream with the sugar until stiff.
Cut the maritozzi in half lengthwise (not quite all the way through) and fill with whipped cream. Alternatively, you can cut them like a roll and fill them that way, adding some wild strawberries or berries before serving.
Store cooled buns in an airtight container at room temperature for up to 2 days. Fill with whipped cream and berries up to 2–3 hours before serving. Do not refrigerate filled mariozzi.
hand mixer with dough hook · mixing bowl · kitchen scale · baking tray · baking paper · cooling rack
Yes. Bake the brioche buns a day ahead and store them in an airtight container at room temperature. Fill them with whipped cream and strawberries no more than 2–3 hours before serving to prevent sogginess.
Any fresh berries work—regular strawberries, raspberries, or blueberries are fine. The wild variety adds a slight tartness, but the pastry is delicious with any berry type.
Ensure your milk is lukewarm (not hot, which kills yeast), your yeast is fresh, and the dough is covered in a warm, draft-free spot. Total rise time should be about 70 minutes: 15 minutes for the pre-dough, 10 minutes after adding remaining ingredients, then 60 minutes after shaping.
Yes—it's listed as optional. The brioche will still be delicious without it; the optional ingredient adds a subtle floral note but is not essential to the recipe.
Bake at 180°C for 12–15 minutes until the tops are golden brown. They should sound hollow when tapped on the bottom and spring back when gently pressed.
