Maritozzi are Roman brioche buns perfumed with orange zest and vanilla, split and filled with fluffy whipped cream. What sets them apart is the use of olive oil instead of butter in the dough, creating a uniquely light and aromatic pastry that requires two days and three leavening stages but rewards with an iconic Italian breakfast treat.
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Begin with the lievitino (see Before You Start, tips for making maritozzi). In a bowl, mix the flour and yeast, then pour in 70g water and mix to a thick batter. Cover and leave at room temperature for 1 hour or until bubbly and doubled in size.
For the dough, whisk the eggs and milk together and set aside. Add the flour, yeast and roughly three quarters of the egg and milk mixture to the bowl of a stand mixer with a dough hook attached. Start mixing at a low speed until a stiff dough forms.
Add the sugar, honey and lievitino and continue to mix, gradually adding the remaining egg and milk mixture bit by bit. When everything is fully incorporated, turn the speed up slightly and keep mixing until the dough turns smooth and elastic. It’s ready when you can pull the dough between your hands to create a thin, almost translucent layer without it tearing. We call this the windowpane test (see Before You Start, tips for making maritozzi).
With the motor still running, add the salt and drizzle in the olive oil bit by bit, making sure the oil is absorbed between each addition before adding any more. Add the orange zest and vanilla, mix until evenly distributed, then transfer the dough to a bowl. At this stage it should be soft and pliable but not sticky at all.
Cover the bowl, leave it to rest for 45-60 minutes, then put it in the fridge to prove overnight.
The next day, take the dough out of the fridge and leave it at room temperature for 30 minutes to slightly warm up. Divide it into 15 equal pieces, each weighing about 50g. Lightly dust the tops and work surface with flour. To form the dough into balls, use the palm of your hand to form a cupped shape around the dough with your fingertips lightly touching the work surface. Now move your hand in a vigorous circular motion. As your fingers and thumb move the dough, you’ll feel it catching the work surface so you’re almost pushing the edge of the dough under itself – as you do this and the dough rotates, the top will tighten slightly, gradually forming a smooth round ball.
Put the balls, evenly spaced, on a baking tray (or several trays) lined with baking paper, leaving enough room around each one so they can double in size undisturbed. Cover the tray – a large plastic bag works well – then leave in a warm place for 60-90 minutes.
Meanwhile, make the glaze for the maritozzi by whisking together the egg yolks and 30g double cream. Heat the oven to 175°C/gas 3 3⁄4 – it’s best to use a conventional rather than a fan oven setting here as this will help the buns rise evenly.
Once the dough balls have doubled in size, gently brush each one generously with the glaze. Make sure they’re completely covered. Bake the maritozzi buns in the oven for 13-15 minutes or until the surface is golden. Remove, transfer to a wire rack and leave to cool completely.
For the filling, whip the double cream, sugar and vanilla together using a stand mixer with the whisk attachment or an electric hand mixer until the mixture forms stiff peaks (don’t overwhip – see Before You Start, tips for making maritozzi). Transfer to a piping bag.
Once the buns have cooled completely, cut them open (but don’t go all the way through). You can cut down the centre or, for a more traditional look, cut at a slight angle from the centre. Open up the cut you make slightly, but again be careful not to open it so much that the bun completely splits in half.
Pipe the whipped cream inside each maritozzi, then smooth it flush against the edges of the bun with a palette knife. Dust the buns with icing sugar, then serve.
Store cooled maritozzi in an airtight container at room temperature for up to 1 day; they're best eaten fresh. Do not fill until 1–2 hours before serving to prevent sogginess.
stand mixer with dough hook · stand mixer with whisk attachment (or electric hand mixer) · piping bag with wide nozzle · wire rack
The recipe requires overnight refrigeration for proper flavour development and texture. While you could attempt a faster proof in a warm place, the result won't match the traditional version. The two-day method is essential to the baker's technique.
It's when you gently stretch a piece of dough between your hands to create a thin, almost translucent layer without tearing. This indicates the dough has developed enough gluten structure to hold air and rise properly during fermentation.
Bake for 13–15 minutes at 175°C until the surface is golden. Use a conventional oven rather than fan-assisted for even rising.
Olive oil creates the characteristic light, fluffy crumb and is traditionally used in Roman maritozzi. It also makes them suitable for Lenten fasting, where butter was historically avoided.
Whipped cream is best made fresh close to serving to maintain stiff peaks and avoid weeping. Assemble the buns no more than 1–2 hours before serving.
