Cream-filled Maritozzi “Sicilian recipe”.
These are delicious brioche flavored with citrus zest, filled with whipped cream. The ingredients are similar to brioche with ‘tuppo,’ but they don’t have the ‘tuppo.’ Sicilian maritozzi are filled with dairy cream, not vegetable cream, and they are very simple to make at home.
I will show you the dough procedure using a stand mixer, bowl, or Thermomix.
To whip the cream, you can use an electric whisk, the Thermomix, or a stand mixer with whisks.
thought for you
- Difficulty: Easy
- Cost: Very economical
- Rest time: 13 Hours
- Preparation time: 40 Minutes
- Portions: 14
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 466.76 (Kcal)
- Carbohydrates 50.85 (g) of which sugars 26.59 (g)
- Proteins 8.65 (g)
- Fat 25.79 (g) of which saturated 4.87 (g)of which unsaturated 3.08 (g)
- Fibers 1.06 (g)
- Sodium 39.51 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For the maritozzi
- 4 cups Manitoba flour
- 2 eggs
- 1 cup milk
- 7 tbsps butter
- 1/2 cup sugar
- 1 tsp fresh yeast
- 1 packet vanillin
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 2 tsp honey
- 2 1/2 cups whipping cream, 35% fat
- 3/4 cup vanilla powdered sugar
- 1 egg (beaten)
- 1/3 cup powdered sugar
Cream-filled Maritozzi
Tools
- Stand mixer or bowl or Thermomix
- 2 Baking trays (large)
- Brush
- Small bowl
- Plastic wrap
- Oven
- Work surface
- Piping bag
Preparation:
Dough by hand in the bowl.
Chop the orange and lemon zest.
Dissolve the fresh yeast in a little warm milk, add some sugar and honey, and stir.
In a large bowl, place the flour, the milk with the yeast, the sugar, and start kneading. Then add the eggs, one at a time, and keep kneading. Finally, add the butter, one piece at a time.
Add the next piece of butter only when the previous one has been completely incorporated into the dough.
Knead by hand until you get an elastic dough.
The dough may feel sticky; don’t worry, that’s normal.
Grate the orange and lemon peel.
Put the warm milk, sugar, honey, and yeast in the stand mixer bowl, and mix for 3 minutes.
Once the mixture is completely melted, add the flour, eggs, and the orange and lemon peels, and continue kneading for 2 minutes.
Add the butter pieces, one at a time, while the mixer continues to turn.
When all the butter is incorporated, transfer the dough to a bowl, cover with plastic wrap, and let it rise.
Grate the orange and lemon peel.
Put the milk, sugar, honey, and yeast in the Thermomix bowl, dissolve: 2 min./98°F/speed 1.
Add the flour, eggs, and the orange and lemon peels, knead: 2 min./dough setting.
Add the butter pieces, knead: 4 min./dough setting. Transfer the dough to a bowl, cover with plastic wrap, and let it rise.
Transfer the dough to the work surface and form a loaf using a little flour.
At this point, cover the loaf with plastic wrap and keep it warm for at least 8/10 hours, possibly overnight.
After the time has passed, flour the work surface and make 2 rounds of folds, 15 minutes apart, and put the dough back to rise in the bowl, always well-covered, for another 3 hours.
After the second rise, take the dough and shape it into 14 small balls.
Round the balls, giving them an oval shape.
As you make them, place them on a tray with a sheet of parchment paper underneath. Make sure they are well-spaced because they will grow further, so you should make at least 2 trays.
Let them rise for the 3rd time or until they have doubled. This also depends on the warmth of your kitchen.
Beat the egg and brush each maritozzo, then transfer them to a preheated oven at 356°F for about 15 minutes. After 15 minutes, take them out immediately and let them cool.
Place the cream and the stand mixer or Thermomix bowl in the freezer for at least 30 minutes before whipping the cream.
Once they are well chilled, start whipping the cream, placing it in the stand mixer’s bowl along with the sugar and vanillin.
If using the Thermomix, attach the butterfly and whip at speed 4, watching through the hole. It will take about 3/4 minutes.
Now that the maritozzi have cooled and the cream is well whipped, fill a piping bag and have fun filling them.
Serve with a dusting of powdered sugar.
Here are the ready Cream-filled Maritozzi Sicilian recipe
storage and tips
Cream-filled Maritozzi Sicilian recipe. You can store them filled for only 2 days, while unfilled you could keep them in a food bag for up to 4 days, while the cream can be stored in the fridge for only 3 days.
If you want to halve the rising times, you need to double the amount of yeast.
Cream-filled Maritozzi
