Maritozzi
Maritozzi are iconic Roman sweet brioche buns with a tender crumb and generous filling of whipped cream. This recipe yields soft, pillowy buns with lemon-infused dough and a two-rise method for authentic texture.
Maritozzi are iconic Roman sweet brioche buns with a tender crumb and generous filling of whipped cream. This recipe yields soft, pillowy buns with lemon-infused dough and a two-rise method for authentic texture.
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Prepare the Dough: Pour the yeast into the lukewarm milk. In a large bowl, mix the flour, sugar, lemon zest, and salt. Add the eggs, butter, and milk with the yeast. Knead until you obtain a homogeneous dough.
First Rise: Place the dough in a covered bowl and let it rise in a warm place for about 2 hours, until it doubles in volume.
Shape the Maritozzi: Divide the risen dough into small portions and form small elongated rolls. Arrange them on a baking sheet lined with parchment paper.
Second Rise: Let the maritozzi rise for another 30 minutes.
Baking: Preheat your oven to 180°C (356°F) and bake the maritozzi for 20 minutes, or until golden brown.
Garnish: Once cooled, open the maritozzi in half and generously garnish them with sweet whipped cream.
Store cooled buns in an airtight container at room temperature for up to 2 days, or freeze unfilled for up to 1 month. Fill with whipped cream no more than 1–2 hours before serving.
Stand mixer (optional but helpful for kneading enriched dough) · Parchment paper · Piping bag or pastry bag (optional, for filling)
The dough should visibly increase to about twice its original volume during the 2-hour first rise in a warm place. Use a clear bowl or mark the starting level with a rubber band for reference.
Yes. Bake and cool the buns completely, then wrap and refrigerate for up to 2 days. Fill with whipped cream no more than 1–2 hours before serving to prevent sogginess.
Ensure your milk is lukewarm (not hot, which kills yeast) and the rising space is warm (around 75–80°F). Cold environments will significantly slow fermentation.
Yes. Use about 7 g instant yeast (roughly one-third the weight of fresh yeast) and mix it dry with the flour before adding liquids.
Once cooled, gently slice each bun horizontally through the middle, being careful not to cut all the way through. Pipe or spoon whipped cream into the opening and serve immediately.
