Maritozzi – Italian sweet cream buns recipe. If you are not familiar with maritozzi, these sweet buns are fluffy, light, filled with whipped cream and topped with powdered sugar. These brioche-style Italian buns are originated in Rome and you can find them almost patisserie in the Italian capital. As a fan of Italian cuisine, I highly recommend you to try this recipe for your next party or holiday.
INGREDIENTS FOR YIELDS
For the buns:
4 cups (500g) Flour
2 tablespoons (25g) Sugar
1 tablespoon Instant-dry yeast
1 teaspoon Salt
1 cup (240ml) Milk
2 tablespoons (40g) Honey
1 teaspoon Vanilla extract
1/4 cup (60ml) Oil
1 teaspoon Orange zest/Lemon zest
For brushing the buns:
1 tablespoon Milk
For the cream:
1 1/2 (360ml) Heavy cream
1/4 cup (30g) Powdered sugar
1 teaspoon Vanilla extract
In a large bowl or in a bowl of a stand mixer, place flour, sugar, yeast, salt and stir. Make a well and add milk, honey, egg, vanilla extract, oil and orange/lemon zest. Mix until dough is formed. Knead the dough for 7-8 minutes, until smooth, soft and elastic.
Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
Divide the dough into 12 pieces (80g), roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a clean towel and let rise until doubled in size, about 1 hour.
Preheat oven to 350F (180C).
In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash.
Bake the buns for 15 minutes, Until golden.
Allow to cool completely.
Make the cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
tried many times, the dough was very hardReply
add 100 grams of butter instead of oilReply
My buns are coming out more like biscuits than soft bread rolls as shown above. Do I need to use bread flour instead of all purpose? Am I not kneading enough? I am using Platinum Instant yeast, is there something better? Help!Reply
Very nice recipe! The buns are light and fluffy, perfect on the second day 😍Reply
Just finished baking them! Let me tell you, these buns are AMAZING!!! My family loved itReply
I tried making this recipe twice. the first time I followed the video exactly and my dough did not rise, so i thought it to the recipe maybe the yeast should start in warm (100 degree) water then add it to the recipe. It still did not rise?what gives?Reply
Exactly the same. Not a good recipe or method.Reply Show More Comments
to make the yeast grow it must have 1)sugar 2) it needs moister 3) warmth. All I can think of is that maybe either the dough wasn't warm enough or it got too hot and killed the yeast. Oh, make sure your dough is well kneeded as she said otherwise the gluten is not formed and will not grow.Reply
100 degree water will kill the yeast and will not riseReply
This dough doesn’t rise. I think it would help if you said which type of flour and oil you’re using.Reply
LOL, funny how many whining folks on here can't even get bread to rise and complain 'it's the recipe'. Watch some videos and learn the basics of bread before saying stupid stuff.Reply
They are perfect! I'd add a little more honey or sugar for a sweeter version. But the dough is soft and fluffy. We eat them even without cream.Reply
Glad you like them :)Reply
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