Maritozzi – Italian Sweet Buns Recipe
Maritozzi – Italian sweet cream buns recipe. If you are not familiar with maritozzi, these sweet buns are fluffy, light, filled with whipped cream and topped with powdered sugar. These brioche-style Italian buns are originated in Rome and you can find them almost patisserie in the Italian capital. As a fan of Italian cuisine, I highly recommend you to try this recipe for your next party or holiday.
Maritozzi – Italian Sweet Buns Recipe
Ingredients
For the buns:
- 4 cups 500g Flour
- 2 tablespoons 25g Sugar
- 1 tablespoon Instant-dry yeast
- 1 teaspoon Salt
- 1 cup 240ml Milk
- 2 tablespoons 40g Honey
- 1 Egg
- 1 teaspoon Vanilla extract
- ¼ cup 60ml Oil
- 1 teaspoon Orange zest/Lemon zest
For brushing the buns:
- 1 Egg
- 1 tablespoon Milk
For the cream:
- 1 ½ 360ml Heavy cream
- ¼ cup 30g Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- DIRECTIONS
- In a large bowl or in a bowl of a stand mixer, place flour, sugar, yeast, salt and stir. Make a well and add milk, honey, egg, vanilla extract, oil and orange/lemon zest. Mix until dough is formed. Knead the dough for 7-8 minutes, until smooth, soft and elastic.
- Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
- Divide the dough into 12 pieces (80g), roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a clean towel and let rise until doubled in size, about 1 hour.
- Preheat oven to 350F (180C).
- In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash.
- Bake the buns for 15 minutes, Until golden.
- Allow to cool completely.
- Make the cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
- Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
- Top each bun with powdered sugar and serve.
- Equipment used in this recipe: Baking Equipment
tried many times, the dough was very hard
add 100 grams of butter instead of oil
My buns are coming out more like biscuits than soft bread rolls as shown above. Do I need to use bread flour instead of all purpose? Am I not kneading enough? I am using Platinum Instant yeast, is there something better? Help!
My problem was not leaving the milk with the yeast, sug, flour and everything to sit before 5-10 minutes before stirring and kneading. Winter season is also the reason why it takes longer to raise. I haven’t tried it but leaving the milk and egg for the buns out for 15 minutes room temp might help. My house is 66-67 degrees. Maybe raising the temp to 70
Very nice recipe! The buns are light and fluffy, perfect on the second day 😍
Really?
Just finished baking them! Let me tell you, these buns are AMAZING!!!
My family loved it
I tried making this recipe twice. the first time I followed the video exactly and my dough did not rise, so i thought it to the recipe maybe the yeast should start in warm (100 degree) water then add it to the recipe. It still did not rise?what gives?
Exactly the same. Not a good recipe or method.
So what’s the answer? How do I make the dough lite and fluffy.?
to make the yeast grow it must have 1)sugar 2) it needs moister 3) warmth. All I can think of is that maybe either the dough wasn’t warm enough or it got too hot and killed the yeast.
Oh, make sure your dough is well kneeded as she said otherwise the gluten is not formed and will not grow.
100 degree water will kill the yeast and will not rise
This dough doesn’t rise. I think it would help if you said which type of flour and oil you’re using.
LOL, funny how many whining folks on here can’t even get bread to rise and complain ‘it’s the recipe’. Watch some videos and learn the basics of bread before saying stupid stuff.
They are perfect! I’d add a little more honey or sugar for a sweeter version. But the dough is soft and fluffy. We eat them even without cream.
Glad you like them 🙂
I made these and they turned out perfect! Just what I was looking for, and was enjoyable to make, I was also able to make a full course dinner while the dough rose so I’d say it all worked out amazing! Great recipe thanks for sharing:)
Made these delicious buns with lemon zest. I will definitely make them again, perhaps with orange zest. I ate 3 big ones the first day & gave some as a gift. Put a couple in the freezer with the whipped cream in them & they thawed out perfectly.
Holy Guacamole these are delicious! I used lievito di birra (italian yeast), half whole wheat pastry flour (for nutrients) and chia water combo because I don’t eat eggs. They are amazing. Thank you.
Could I use golden syrup instead of honey
What kind of flour and oil are you using?
I made these . The first batch didn’t rise . So I used warm milk and the yeast activated . Some one asked what flour to use . It’s plain