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–+ servings
maritozzi bun with cream

Maritozzi

Course Desserts
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
proofing time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 335
Maritozzi are Italian cream filled pastries. They are very popular in Rome, but now you can make them in your own kitchen!

Equipment

  • 1 bread machine optional
  • 1 pastry scraper optional
  • 1 silpat silicone sheet optional
  • 1 stand mixer optional
  • 1 Danish whisk optional

Ingredients

Dough

  • 1 egg slightly beaten
  • 2 tsp yeast dry active
  • ⅓ cup sugar + 1/2 tsp if adding to cream filling
  • ½ cup milk warm
  • ⅓ cup butter melted
  • 1 tsp salt
  • ½ cup water lukewarm
  • 4 cups flour all purpose or bread flour
  • 1 tsp lemon rind
  • 1 tsp orange rind

Filling & Finish

  • 1 egg white beaten
  • 1.5 cups whipping cream
  • ½ cup powdered/confectioner's sugar as needed
US Customary - Metric

Instructions

Make the Maritozzi Dough

  • In a bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
  • Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
  • Add the flour, 1/3 cup (2.5 oz) of sugar and salt, citrus rind, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren't using a machine.
  • The dough will be slightly sticky. Allow the bread machine cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the Dough

  • After it's risen, punch down the dough, and let rest for about 5 minutes.
  • Cut small pieces of the dough and shape into oblong rolls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size (weigh your dough and divide by 12), but it's really unnecessary unless you want them to be perfectly even.  
  • Place the tray in the oven (do NOT turn it on) to rise for about half an hour or until they are about double their size. I put a large cup of boiling water in the oven for steam, so the buns don't get a hard crust.
  • Once doubled in size, remove the buns from the oven. Gently brush with slightly beaten egg white.

Bake the Maritozzi

  • Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20-25 minutes, or until golden brown. Place on a cooling rack.

Fill and Dust the Buns

  • When cool, cut the bun almost all the way through down the middle (see photo below).
  • Fill with whipped cream. You can add a 1/2 tsp of sugar to the cream if you like your cream to be sweeter, but I prefer without. 
  • Use a pastry scraper or knife/whatever flat edge tool you have on hand to level the cream. It should be level and look sharp.
  • To finish, dust with confectioner's sugar.

Nutrition

Serving: 1 | Calories: 335kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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