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Roman Maritozzi

Indulge in these soft, sweet Italian buns filled with creamy whipped cream and a hint of citrus zest—a delightful treat for breakfast or any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 buns
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk Contributes creaminess and moisture to the dough.
  • 2 teaspoons active dry yeast Helps the dough rise, creating that soft, fluffy texture.
  • 3 cups flour 00 Provides a light, airy quality for the perfect bun consistency.
  • 1/4 cup fine sugar Adds sweetness that balances the flavors in the dough and cream.
  • 1 large egg Binds ingredients together while enriching the dough.
  • 1/4 cup butter Offers a rich flavor and tenderizes the dough for a luxurious texture.
  • 1 tablespoon orange or lemon zest Infuses a fresh, citrusy flavor into the buns.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile with warmth and aroma.
  • 1 teaspoon salt Balances the sweetness and enhances the dough's flavor.
  • 1 large egg (for egg wash) Gives the buns a golden, shiny finish when baked.
  • 1 tablespoon milk (for egg wash) Adds moisture to the egg wash, improving texture and shine.
For the Sugar Syrup and Filling
  • 1 cup water Serves as a base for the sugar syrup, enriching the buns post-baking.
  • 1/2 cup granulated sugar Sweetens the sugar syrup that adds a shiny glaze.
  • 1 cup cream The luxurious filling that makes Maritozzi irresistible.
  • 2 tablespoons powdered sugar Adds a touch of sweetness for dusting and finishing.

Method
 

Preparation and Dough Mixing
  1. In a small bowl, mix together the lukewarm milk and fine sugar. Sprinkle the yeast on top and let it sit for 10 minutes until foamy.
  2. In a stand mixer, combine flour, zest, remaining sugar, salt, egg, vanilla, and the yeast mixture. Knead on low speed, gradually increasing speed for about 7 minutes.
  3. Incorporate the softened butter into the dough and knead for another 10-15 minutes, until the mixture is soft, smooth, and elastic.
Rising and Shaping
  1. Scrape the dough into a lightly buttered bowl, cover it, and let it rise in a warm area for about 2 hours, or until doubled in bulk.
  2. Move the dough to a floured surface, divide it into 6 equal parts, and shape each piece into an oval. Place them on a parchment-lined baking sheet, cover, and let rise for 1 1/2 hours.
Baking
  1. Set your oven to 350°F (180°C) while the dough is finishing its second rise.
  2. Brush the risen buns with prepared egg wash (beaten egg combined with milk).
  3. Bake the Maritozzi for 18-20 minutes, or until they turn golden brown.
  4. Once baked, move the buns to a wire rack to cool completely.
Final Assembly
  1. Brush the cooled buns with sugar syrup, cut each slightly at an angle without cutting all the way through, fill with whipped cream, and dust with powdered sugar before serving.

Notes

For the best results, ensure ingredients like milk are lukewarm for yeast activation. Allow adequate rising time and fill the buns with cream just before serving to maintain texture.