Soft, fragrant, and filled with cream: maritozzi with cream are a dessert that wins everyone over at first bite! Perfect for breakfast, brunch, or a snack, these typical Roman sweets (but also loved in many other regions of Italy) are a true cloud of homemade sweetness. My version is designed to be easy to prepare, even if you are not an expert in baking: the dough rises in the oven, stays soft, and pairs perfectly with fresh whipped cream, making them irresistible.
Following the step-by-step recipe, you can make soft and delicious maritozzi, with that aroma that fills the kitchen and makes your mouth water just by looking at them. No more running to the bar: these sweets are made at home in just a few steps, and the satisfaction of eating them freshly baked is priceless. With simple ingredients and a pinch of patience, you will get soft maritozzi with whipped cream that melt in your mouth and will make both adults and kids fall in love.
And if you wonder if it’s worth trying them, I assure you that once you taste them, you won’t go back to store-bought maritozzi. The recipe is versatile: you can fill them with classic cream, flavored cream, or even add a drizzle of chocolate or orange zest for a personal touch. In short, these maritozzi are not just a dessert: they are a small moment of happiness to share, perfect for those who love simple but delicious cooking.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Prepare Maritozzi with Cream
- 2 cups cups Manitoba flour
- 2 cups cups all-purpose flour
- 1 tsp tsp dry yeast
- 1/2 cup cup milk
- 3 eggs
- 1/2 cup cup butter
- 1/3 cup cup sugar
- 1 packet vanillin
- 1 pinch salt
- as needed milk
- 1 2/3 cups cups whipped cream
Tools
To best execute this recipe, I recommend using a stand mixer: it is the ideal tool for homogeneous and effortless doughs.
- Stand Mixer
- Piping Bag
Steps
In this phase, we will prepare the dough for the maritozzi, which should be soft and elastic. Follow the instructions step by step to achieve the perfect consistency.
Dissolve the yeast in lukewarm milk (max 82°F) with a teaspoon of sugar.
In a large bowl or stand mixer, pour the sugar, softened butter and mix well.
Add the sifted flours, incorporate the slightly beaten eggs, the milk in which you dissolved the yeast, a pinch of salt, and the vanillin.
Knead at medium speed for 3 minutes, then work the mixture at maximum speed for about 10 minutes, until you obtain a smooth, soft, and elastic dough.Place the dough in a bowl, cover with plastic wrap, and let it rise until doubled, about 2-3 hours at room temperature.
Divide the dough into 12 pieces of about 2.6 oz each.
Shape them into balls and place them well spaced on a baking tray lined with parchment paper.
Cover again with plastic wrap and let rise for 1 hour and a half, until doubled.Maritozzi before the second rise
Maritozzi after the second rise
Brush the surface with milk.
Bake in a preheated static oven at 392°F for 13-15 minutes on the middle rack.
Let cool completely on a wire rack.
Whip 1 2/3 cups of already sweetened whipping cream until you achieve a firm and creamy consistency, perfect for filling your maritozzi.
If you prefer an alternative, you can use fresh whipping cream by adding about 1/3 cup of powdered sugar for every 1 2/3 cups of cream: the result will be equally soft and sweet, ready to spread on the freshly baked treats.
Cut each maritozzo in half without completely separating it, help yourself with your fingers, slightly widen the opening, and fill it abundantly with whipped cream. Smooth the surface with a spatula.
And if you want to decorate them like mine, add a dusting of powdered sugar and a chocolate star!
Storage
• Maritozzi without cream keep soft in an airtight container or bag for 2-3 days.
• Once filled, they should be consumed immediately or within 12 hours, storing them in the refrigerator.
FAQ (Questions and Answers)
Can maritozzi be frozen?
Of course! Freeze them after baking, without cream, then thaw and fill when ready to serve.
Is it better to use fresh or plant-based cream?
Fresh cream gives a more authentic taste, but you can also use plant-based cream if you prefer a dairy-free version.
