Maritozzo are enriched brioche-style buns filled with citrus-scented Chantilly cream, a classic Roman treat that balances soft, buttery dough with airy cream filling. This homemade version uses an overnight pre-ferment for depth of flavor and optional fillings of sultanas and pine nuts.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
The day before baking, place all pre-ferment ingredients (warm water, caster sugar, instant yeast, plain flour) in a medium bowl and use a spatula to mix into a sticky paste. Scrape down the sides, cover with plastic wrap, and set aside in a warm spot for 30–60 minutes, or until the mixture has grown about three times its original size and is bubbly and foamy.
To make the dough, add 230g of the flour, egg, milk, caster sugar, salt, melted butter, and citrus zests into a large bowl. Add the bubbly pre-ferment and use a spatula or wooden spoon to bring the dough together. If still very wet and sticky, gradually add reserved flour until it forms a coherent yet slightly sticky dough.
Tip the dough onto a lightly floured bench and knead for 10–15 minutes, adding more flour as required, until the dough is stretchy, glossy, and still slightly sticky.
Shape the dough into a tight ball and place it in a lightly greased medium bowl. Cover with a shower cap or plastic wrap and leave to prove on the bench for about 45 minutes, then place the bowl in the fridge to proof overnight.
The next day, if using sultanas, soak them in the juice of the zested orange for at least an hour before handling the dough.
Remove the dough from the fridge, gently tip it onto a lightly floured bench, punch out the air, and flatten it evenly with a rolling pin.
If using extra fillings: roll the dough to about 1cm thick. Drain the sultanas and sprinkle them and the pine nuts evenly over the dough, pressing them in gently. Roll the dough into a long spiral from the end closest to you, then press it flat with the rolling pin. Starting at one short end, roll again into a spiral, then press and roll down to a rectangle roughly 11cm x 18cm and 3cm thick.
Cut the dough into 8 even portions. Working with one portion at a time, flatten into a disc (if filled, place the outside skin facing down). Roll the disc into a spiral cigar shape and taper the ends. With the seam facing up, stitch it closed by pinching from one end to the other. Shape as needed and place seam-side down on a lined baking tray. Repeat with remaining portions.
Cover the trays with a clean tea towel and leave to proof for about 1 hour, or until doubled in size.
Preheat oven to 180°C.
Lightly whisk an egg for egg wash and brush the first tray of buns. Bake for 15–17 minutes, or until golden brown. Repeat with the second tray.
To make the glaze (optional): whisk icing sugar, milk, and vanilla together in a small saucepan. Heat over low heat to about 50°C, stirring continuously. Brush each bun with the glaze and leave to cool completely.
Once buns are cool and glaze is set, prepare the cream filling by whipping the cream, icing sugar, and vanilla to medium/stiff peaks. Add the orange zest and gently whisk to distribute evenly.
To assemble: slice each bun down the middle (not all the way through), fill generously with the cream, and smooth the top with a palette knife or spatula so the cream is flush with the top of the bun. Dust with icing sugar if desired and serve immediately.
Store unfilled baked buns in an airtight container at room temperature for up to 2 days, or freeze for 1 month. Fill and assemble just before serving. Do not refrigerate or freeze filled buns.
stand mixer or mixing bowl + wooden spoon (dough is kneaded by hand; mixer optional) · rolling pin · baking trays and baking paper
The overnight refrigeration develops flavor and makes the dough easier to handle, but you can do a single long proof (6–8 hours at room temperature) instead. Flavor will be less complex.
Use plastic wrap or a damp tea towel. Any covering that prevents the surface from drying out will work.
Freeze baked, unfilled buns in an airtight container for up to 1 month. Thaw at room temperature, then fill and serve. Do not freeze filled buns; cream will weep.
Add reserved flour gradually (a tablespoon at a time) during kneading. The dough should remain slightly sticky but hold together; this ensures a tender crumb.
Mascarpone will work but adds tanginess; whipped cream cheese may curdle. Thickened cream (heavy cream) is the best choice for stability and texture.
