Maritozzi are traditional Roman sweets, soft sweet buns filled with delicious whipped cream, easy to make and irresistible.
Perfect for breakfast or a snack, soft and fragrant, they date back to the Roman era of sweet buns, filled only in modern times with cream, and have become a staple of popular tradition where once boyfriends gave these sweets to their future brides on the first Friday of March, hiding gifts inside them (hence the name “maritozzo”= husband).
Read on to learn how to make maritozzi with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 35 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 1/4 cups milk
- 3 tbsp butter (melted)
- 1/2 cup sugar
- lemon zest (grated from one lemon)
- 1 packet vanillin
- 1 tbsp dry yeast
- 2 cups whipping cream (already sweetened)
- powdered sugar (for decoration)
Preparation of maritozzi
In a large bowl, mix the two flours with the dry yeast.
In another bowl, place the milk, melted butter, grated lemon zest, sugar, and vanillin and mix thoroughly.
Create a well in the center of the flours and pour in the prepared liquid mixture.
Knead until the liquids are absorbed, then transfer to a floured work surface and knead thoroughly until you obtain a smooth and homogeneous mixture.
Place it in a bowl, make a cross-cut on the surface, seal it with plastic wrap, and let it rise for two hours in a warm place free from drafts, until it doubles in volume.At the end of rising time, on a floured work surface, shape the dough into a log.
Divide it into eight equal parts, form a ball from each part, and round it, then give each ball a slightly elongated shape.
Place the pieces prepared this way on a baking tray lined with parchment paper, keeping them spaced apart.
Cover the tray with plastic wrap and let rise for another half an hour.Preheat the oven to 340°F in convection mode.
At the end of the second rise, brush the surface of the maritozzi with some milk and bake them in the oven for twenty to twenty-five minutes, until they are well golden.
Remove from the oven and let them cool completely.
Whip the cream until stiff peaks form and make a crosswise cut on the sweets.
Fill them with the cream in the cut, removing the excess with a spatula, and finish with a sprinkle of powdered sugar before serving them.
Notes
You can keep the unfrosted maritozzi well closed in a food bag for a few days, while once filled, they can be stored in an airtight container in the fridge for up to two days.
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