maritozzi

When you are in Rome, don't forget to try maritozzi con la panna! These sweet buns with shipped cream are an authentic treat for the perfect Roman breakfast!

Maritozzi con la panna

lb all-purpose flour (sifted)

sugar

salt

vanilla

egg yolks ((reserve the whites))

oz milk (scalded)

yeast

cocoa powder

oz fresh cream

Add the yeast to 1/4 cup of lukewarm water.

Sift the flour into a large mixing bowl.

Add the yeast, egg yolks, milk, sugar, vanilla, and salt and stir until you get a sticky smooth dough, about 10 minutes.

Transfer to a lightly floured large plastic container with lid, and let it rise for 4 hours.

Line a large baking sheet with parchment paper.

With lightly oiled hands, form the dough into little ping-pong-sized balls and place on the baking sheet. Cover gently with plastic wrap and let rise in a warm place for an additional 2 hours.

Preheat the oven to&nbsp;355°F.

When doubled in size, brush the buns very gently with the egg whites, covering the entire surface of the buns.

Bake for 20 to 22 minutes. Remove and let cool on a wire rack.

Measure the cream and powdered sugar into a large bowl and whip with a whisk for about 5 minutes, or until it becomes whipped cream.

Slice each bun across the top, fill with fresh whipped cream, and top with additional powdered sugar and the cocoa powder.

An authentic Roman maritozzi is a whipped cream-filled sweet bun that is soft, sweet and luscious to enjoy as a breakfast treat, no travel to Rome required!

Authentic Roman Maritozzi

¼ cup + 3 tablespoons whole milk

dry yeast

flour

sugar (divided)

egg (room temperature)

butter (softened)

orange

vanilla extract

salt (if you use unsalted butter then add ½ teaspoon of salt)

milk

water

cream

In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes. Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

Pre-heat the oven to 350F/180C.

Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with an abundant amount of whipped cream, smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately. Enjoy!

In a small bowl, beat together the egg and milk until combined well.

FOR THE EGG WASH

In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.

FOR THE CREAM FILLING

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Maritozzi con la panna

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The most viewed maritozzi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maritozzi con la panna

Authentic Roman Maritozzi

The most viewed maritozzi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine