If you dream of a soft bite that melts in your mouth, maritozzi with cream are just what you need!
These traditional Roman sweets, with their cloud-like soft dough and fresh whipped cream filling, are a real treat with every bite.
With this easy recipe, you can make perfect maritozzi at home: tall, soft, light, just like those from the café, but even better!
By following all the tips you find here, you’ll get fragrant maritozzi, with a soft texture and stable, delicious whipped cream.
Make them for a special breakfast, a Sunday snack, or a surprise for a loved one: your maritozzi will win everyone over at first bite!
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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
- 250 g Manitoba flour
- 250 g all-purpose flour
- 3.5 g dry yeast
- 100 ml milk
- 3 eggs
- 100 g butter
- 80 g sugar
- 1 packet vanillin
- 1 pinch salt
- to taste milk
- 400 ml whipping cream
Tools
To best execute this recipe, I recommend using a stand mixer: it is the ideal tool for smooth, effortless doughs.
- Stand Mixer
Instructions
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 in the stand mixer, add 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 get a smooth, soft, and elastic dough.Place the dough in a bowl, cover with plastic wrap, and let it rise until it doubles, about 2-3 hours at room temperature.
Divide the dough into 12 pieces of about 2.65 oz each.
Form balls and place them well spaced on a baking tray lined with parchment paper.
Cover again with plastic wrap and let rise for 1 and a half hours, until they double.Maritozzi before the second rising
Maritozzi after the second rising
Brush the surface with milk.
Bake in a preheated static oven at 392°F for 13-15 minutes on the center rack.
Let cool completely on a wire rack.
Whip the sugared cream until you achieve a firm consistency.
Cut each maritozzo in half without completely separating it, using your fingers, slightly widen the opening and fill abundantly with whipped cream. Smooth the surface with a spatula.
And if you want to decorate them like mine, add a sprinkle of powdered sugar and a chocolate star!
Storage
• Maritozzi without cream remain 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 (Frequently Asked Questions)
Can you freeze maritozzi?
Of course! Freeze them cooked, without cream, then thaw and fill just before serving.
Is fresh or plant-based cream better?
Fresh cream gives a more authentic flavor, but you can also use plant-based cream if you prefer a dairy-free version.
