Maritozzi
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
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
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!