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Maritozzi: Italian Sweet Bread Rolls Filled with Whipped Cream Recipe

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★★★★★

4.9 from 108 reviews

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/maritozzi-italian-sweet-bread-rolls-filled-with-whipped-cream-recipe/