Maritozzi with whipped cream.
Super soft, creamy, delicious.
Maritozzi with whipped cream are sweet buns typical of Roman pastry, but now known and spread everywhere; maritozzi are very soft brioche buns filled with lots of delicious whipped cream; loved by both adults and children, every time you prepare them they will be a success, especially with this recipe that comes directly from a Roman pastry chef: you will have the softest and tastiest brioche buns ever prepared, try them and see how delicious they are 🙂
The dough for maritozzi can be enriched with raisins, pine nuts, or chocolate, just add them to the dough.
Also try:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup water (slightly warm)
- 1 tsp instant yeast (or 10 g fresh yeast)
- 1 egg
- 1 yolk
- 3/8 cup sugar
- 1/3 cup butter (at room temperature)
- 1 tbsp honey
- 1 pinch salt
- 1 egg white (plus 2 tablespoons of milk for brushing)
- 2 cups heavy whipping cream
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- as needed powdered sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Work Surface
- 1 Pastry Bag
- 1 Oven
Steps
Place the water, honey, sugar, and yeast in the bowl of the stand mixer, mix with a spoon.
Add the slightly beaten yolk and egg, sifted flour, and start kneading with the K hook; as soon as the dough begins to come together, add the pinch of salt and the butter one small piece at a time.
Once the dough absorbs the first bit of butter, add another, until it’s all incorporated.
At this point, mount the dough hook onto the mixer and work the dough for a few minutes until it becomes a cohesive mass around the hook, then knead for another minute.
Remove the dough from the mixer and place it in a large bowl, cover with plastic wrap and let it rise for about 3 hours, it should more than double.
You can also prepare the dough by hand in a large bowl.
After the rising time, divide the dough into 12 parts and on a lightly floured work surface form the brioche buns.
With your hands, round the dough into a ball and then give it a slightly elongated shape.
Arrange the brioche buns on the baking sheet with parchment paper spaced apart.
Finally, cover with a cloth and let it rise for about an hour, they should double in size.
As soon as the brioche buns have risen, preheat the oven to 338°F (170°C) static.Beat the egg white with the milk and gently brush the brioche buns with this mixture.
Let them rest for 10 minutes, then bake for about 1820 minutes, they should become golden.
Once the brioche buns are golden, remove them from the oven, cover the pan with a cloth, and let them cool this way.Once the maritozzi are cool, we can prepare the whipped cream.
In a bowl, whip the cream with the powdered sugar and vanilla. Once the cream is nice and firm, it’s ready.
With a sharp knife, make an incision on the brioche buns as if you wanted to cut them in half, but without cutting through completely.
With a pastry bag, fill the cut with whipped cream, level with a knife to make it smooth like in the photo, and place on a tray.
Once all the maritozzi are filled, dust them with powdered sugar and serve.
Put the yeast with water, honey, and sugar in the bowl 20 sec/speed 3.
Add the egg, yolk 30 sec/speed 3.
Also add the flour 3 minutes/Knead.
Add the salt 1 minute/Knead.
Also add the butter in chunks 4 minutes/Knead.
Transfer the dough to a large bowl, cover it with a cloth, and let it rise for 3 hours.
After the rising time, transfer the dough to a work surface, knead it lightly, and form slightly elongated brioche buns with your hands.
Arrange them on the baking sheets spaced apart, cover with a cloth, and let them rise for about an hour, they should double in size.After the rising time, divide the dough into 12 parts and on a lightly floured work surface form the brioche buns.
With your hands, round the dough into a ball and then give it a slightly elongated shape.
Arrange the brioche buns on the baking sheet with parchment paper spaced apart.
Finally, cover with a cloth and let it rise for about an hour, they should double in size.
As soon as the brioche buns have risen, preheat the oven to 338°F (170°C) static.Beat the egg white with the milk and gently brush the brioche buns with this mixture.
Let them rest for 10 minutes, then bake for about 1820 minutes, they should become golden.
Once the brioche buns are golden, remove them from the oven, cover the pan with a cloth, and let them cool this way.Filling:
Once the maritozzi are cool, we can prepare the whipped cream.
Mount the butterfly in the clean bowl, add the cream with the powdered sugar and vanilla 3 minutesspeed4. Check and as soon as the cream is nice and firm, it’s ready, otherwise whip for another minute.
With a sharp knife, make an incision on the brioche buns as if you wanted to cut them in half, but without cutting through completely.
With a pastry bag, fill the cut with whipped cream, level with a knife to make it smooth like in the photo, and place on a tray.
Once all the maritozzi are filled, dust them with powdered sugar and serve.The maritozzi are ready to be enjoyed… ENJOY YOUR DESSERT!
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