Maritozzo is a soft Italian yeast bun flavored with orange and filled generously with whipped cream, a traditional Roman pastry that combines tender bread with an airy, sweet cream filling.
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Combine 4 cups flour, 1 cup sugar, 15g active dry yeast, and 1 pinch salt in a large mixing bowl. Create a well in the center of the dry ingredients.
Warm 1 cup milk to lukewarm (about 37°C/98°F) and pour into the well along with 1 beaten egg. Add 1 cup softened butter and mix with your hands or a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently poked.
Place the dough in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1.5-2 hours until doubled in size.
Punch down the risen dough and divide into 6 equal pieces. Shape each piece into an oval bun about 4 inches long with slightly tapered ends.
Place the shaped buns on parchment-lined baking sheets, spacing them 3 inches apart. Cover with a kitchen towel and let rise for 45-60 minutes until increased by 50% in size.
Preheat oven to 180°C (350°F). Brush the tops of the buns with 1 beaten egg for a golden finish.
Bake for 15-18 minutes until golden brown and the internal temperature reaches 88°C (190°F). Cool completely on a wire rack, about 30 minutes.
Whip 3 cups heavy cream with 1 cup powdered sugar until soft peaks form, about 3-4 minutes with an electric mixer.
Cut each cooled bun horizontally about 3/4 of the way through to create a pocket. Fill generously with whipped cream using a piping bag or large spoon, allowing the cream to overflow slightly. Dust with additional powdered sugar and serve immediately.
Unfilled cooled buns keep in an airtight container for 2 days at room temperature; fill just before serving to prevent the cream from softening the bread.
stand mixer (optional but recommended for kneading) · piping bag (optional but recommended for neat cream filling)
Maritozzo features a light, orange-scented yeast dough that's filled with whipped cream rather than custard or jam, giving it a delicate texture and fresh, airy filling unique among Italian sweets.
Yes. After the first rise, punch down the dough, shape into buns, and refrigerate overnight covered. Let them come to room temperature and rise for 30-45 minutes before baking.
Bake for 15-18 minutes until golden brown and the internal temperature reaches 88°C (190°F). They should spring back when gently pressed.
Yes. Mascarpone cream, pastry cream, or ricotta whipped with powdered sugar work well, though whipped cream is traditional.
Fill maritozzo just before serving for best texture, as the cream will soften the bread. Unfilled buns keep in an airtight container for 2 days at room temperature.
