Maritozzi: Italian Sweet Bread Rolls Filled with Whipped Cream Recipe

Introduction

Maritozzi are soft, sweet Italian buns filled with luscious whipped cream, perfect for a special breakfast or an indulgent snack. Their tender, buttery dough combined with the light cream filling makes them an irresistible treat.

Ingredients

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 3 tablespoons (35g) granulated sugar
• 1 1/4 teaspoons (8g) table salt
• 1 tablespoon instant yeast
• 3 large eggs, cold from the refrigerator
• 1/4 cup (57g) water, cool
• 10 tablespoons (142g) unsalted butter, cool room temperature (divided into 5 equal pieces)
• 1 large egg beaten with 1 tablespoon water (egg wash, optional)
• 1 cup (227g) heavy cream or whipping cream
• 2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing

Instructions

1. Step 1: Weigh or measure your flour accurately by gently spooning it into a cup and leveling off the excess.
2. Step 2: In a stand mixer fitted with a dough hook, combine all ingredients except the butter. Mix and knead on medium speed until a smooth, stretchy dough forms that cleans the sides of the bowl, about 7 to 10 minutes.
3. Step 3: Add one piece of butter to the dough and mix until fully incorporated, about 1 to 2 minutes. Repeat with the remaining pieces, mixing thoroughly between additions. Knead the dough for an additional 5 to 10 minutes until soft and smooth. Avoid kneading by hand, as the dough can be quite sticky.
4. Step 4: Shape the dough into a ball. Place it in a greased bowl, cover, and let it rise at room temperature for 1 hour. Then refrigerate for several hours or overnight to chill the butter and slow fermentation.
5. Step 5: When ready, divide the dough into 12 equal pieces and shape into ovals. Place on a baking sheet, cover, and let rise until doubled in size.
6. Step 6: Preheat your oven and brush the buns with the egg wash if using. Bake until golden brown.
7. Step 7: Whip the heavy cream with confectioners’ sugar until soft peaks form. Once the buns are cool, slice them open and fill generously with the whipped cream. Dust with extra confectioners’ sugar for a finishing touch.

Tips & Variations

• For a smaller batch, halve the recipe and adjust the filling accordingly.
• Use chilled butter and eggs straight from the refrigerator to keep the dough cool and manageable.
• If you don’t have instant yeast, substitute with active dry yeast by proofing it first in warm water.
• Try adding citrus zest or vanilla to the whipped cream for extra flavor.

Storage

Store filled maritozzi in an airtight container in the refrigerator for up to 2 days. For best texture, fill them just before serving. Unfilled buns can be kept in a sealed container at room temperature for 2 days or frozen for up to 1 month. Reheat thawed buns lightly in the oven before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make maritozzi without a stand mixer?

Because the dough is soft and requires extensive kneading with butter incorporation, a stand mixer with a dough hook is highly recommended. Hand kneading can be challenging but is possible with patience and consistent effort.

How do I know when the dough has risen enough?

The dough should roughly double in size during the rising phases. It will look puffy and feel airy when gently pressed with a fingertip.

Maritozzi: Italian Sweet Bread Rolls Filled with Whipped Cream Recipe

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Maritozzi are soft, buttery Italian sweet buns filled with whipped cream, perfect for a delightful breakfast or a sweet snack. This classic Roman treat features a rich, tender dough made with eggs, dry milk, and plenty of butter, combined with a lightly sweetened whipped cream filling. The dough is mixed in a stand mixer and baked to golden perfection, then split and filled generously with fluffy cream for an indulgent finish.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours (including chilling and rising time)
• Yield: 12 maritozzi buns 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 3 tablespoons (35g) granulated sugar
• 1 1/4 teaspoons (8g) table salt
• 1 tablespoon instant yeast
• 3 large eggs, cold from the refrigerator
• 1/4 cup (57g) water, cool
• 10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces

Topping (optional)

• 1 large egg, beaten with 1 tablespoon water (egg wash)

Whipped cream filling

• 1 cup (227g) heavy cream or whipping cream
• 2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing

Instructions

1. Measure Ingredients: Weigh your flour accurately or measure by gently spooning it into a cup and sweeping off the excess to ensure proper dough texture.
2. Mix Dough (Without Butter): In a stand mixer fitted with a dough hook, combine the flour, dry milk, sugar, salt, instant yeast, eggs, and cool water. Mix and knead on medium speed for 7 to 10 minutes until a smooth, stretchy dough forms that cleans the sides of the bowl.
3. Add Butter Gradually: Once the dough has developed strength and elasticity, add one piece of softened butter at a time. Mix at medium speed for 1 to 2 minutes per piece until fully incorporated. Continue adding the remaining butter pieces one at a time. Be prepared to knead for an additional 5 to 10 minutes until the dough is soft, smooth, and forms a ball. Avoid kneading by hand.
4. First Rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour at room temperature. This allows the dough to ferment and develop flavor.
5. Chill Dough: Refrigerate the dough for several hours or overnight to slow fermentation and chill the butter, which makes the dough easier to handle and enhances texture.
6. Prepare for Baking: After chilling, shape the dough into individual buns. Optionally brush with egg wash made from beaten egg and water for a shiny golden crust.
7. Bake: Bake the buns in a preheated oven until golden brown and cooked through. (Specific baking temperature and time not specified in the given text but typically about 350°F/175°C for 15-20 minutes.)
8. Make Whipped Cream Filling: Whip the heavy cream with confectioners’ sugar until stiff peaks form to create a sweet, fluffy filling.
9. Assemble Maritozzi: Once buns are cooled, split them horizontally and fill generously with the sweetened whipped cream. Dust with additional confectioners’ sugar before serving if desired.

Notes

• Use a stand mixer with a dough hook for best results; hand-kneading is not recommended as the dough is very soft.
• Chilling the dough overnight improves flavor and handling by firming the butter and slowing yeast activity.
• The whipped cream filling can be adjusted in quantity to fill more or fewer buns as desired.
• If egg wash is used, it adds a glossy sheen and golden color to the baked buns.
• Baking time and temperature should be monitored as ovens vary; buns are done when golden and sound hollow when tapped.

Keywords: Maritozzi, Italian sweet buns, cream-filled buns, breakfast pastries, Roman desserts