Maritozzi Recipe Roman Sweet Buns With Whipped Cream

This Maritozzi recipe is a delightful Italian sweet bun that has been enjoyed since the Middle Ages. Originating from ancient Rome, these football-shaped brioche-style buns are beloved in the Eternal City and beyond. You'll find them in coffee shops throughout the Lazio region in Central Italy, often filled with whipped cream to create "Maritozzi Con La Panna". With a rich history and a delectable taste, these sweet buns are worth exploring for your next baking adventure.

Jump to:

• Ingredients
• Equipment
• Preparation Method
• Serving Suggestions
• Storage and Shelf Life
• Variations
• Origin of Maritozzo
• More desserts with cream
• 📋 Recipe Roman Sweet Buns With Whipped Cream

The word "Maritozzi" comes from the Italian word for "husband," which may be attributed to their connection with a marital tradition dating back centuries.

These tasty Italian cream buns have transformed over time but are still cherished among Italian recipes today.

The Roman Maritozzo, often enjoyed in the local coffee shop, is typically a light, fluffy brioche bun filled with fresh whipped cream, creating the perfect balance of sweetness and texture.

For more sweet bread recipes, you can find: milk Panini, brioche, Italian donuts, English muffins, Italian easter cookies

Ingredients

Flour for the dough

Selecting the right flour is very important for this recipe.

To make the Maritozzi dough, you'll need strong flour like Manitoba.

Strong flour is often preferred for making sweet dough because of its high protein content.

Manitoba flour, also known as bread flour or strong flour, has a higher gluten content compared to all-purpose flour.

Gluten is a protein that forms a network when mixed with water, creating a structure that gives bread its desired texture and rise.

The strong gluten structure allows the dough to trap and hold air bubbles during fermentation, resulting in a light and airy texture in the final baked Maritozzo.

It also gives the dough a good rise and helps it retain its shape during baking.

This dough can be quite sticky and soft due to the added butter and eggs, but Manitoba flour's strength helps achieve the desired consistency and prevents the dough from becoming overly sticky.

Other ingredients for the dough

• Sugar: Sugar adds sweetness to your dough and helps with the browning when baking.
• Active dry yeast: will help your dough rise, resulting in a fluffy and soft texture.
• Salt: Enhances the overall flavor of the dough.
• Milk is essential for keeping the dough tender and moist.
• Whole egg: large, room-temperature eggs work best in this recipe for incorporating well and adding moisture.
• Butter: also at room temperature, it adds richness and tenderness to the dough.
• Orange zest/lemon zest: Provides a fresh and zesty flair

Find measurements in the recipe card

Egg wash:

The egg wash is brushed over the buns to give them a nice brown shiny color:

• egg yolk
• milk

Filling

For the Maritozzi filling, you'll need the following ingredients:

• Heavy cream: Cold heavy cream will make a smooth and creamy filling.
• Icing sugar: Provides sweetness and a velvety texture to the cream.
• Vanilla extract: Adds a subtle flavor to enhance the cream.

Optionally, you can decorate your Maritozzi buns with:

• Fresh berries: here, I used strawberries
• Chopped pistachios: Toasted for added flavor and crunch.
• Cacao nibs: For a hint of chocolate.
• Finely ground freeze-dried strawberries: To add a fruity touch.

Find measurements in the recipe card

Equipment

I used a stand mixer fitted with a dough hook attachment to make the dough.

To make the whipped cream, I used the whisk attachment

Preparation Method

Making the Dough

To begin, you'll need to prepare the dough for your Maritozzi.

Follow these steps:

Hint: you should have a soft, smooth dough

Shaping them

Once your dough has risen and doubled in size, it's time to shape the Maritozzi:

5. Cover the shaped dough with a damp kitchen towel or plastic wrap, and let them rise for 30-45 minutes until slightly puffy.

Hint: do not place the towel directly on the buns; create a high border so the buns are free to rise and the egg wash doesn’t get absorbed by the towel

Preparing the Filling

For the whipped cream filling, you'll need to follow these simple steps:

3. Beat the mixture at medium-high speed until it forms stiff peaks.
4. Cover the whipped cream and refrigerate until you're ready to fill the buns.

Baking and Filling

Now it's time to bake and fill your Maritozzi:

7. Optionally, dust the filled Maritozzi with powdered sugar for an additional touch of sweetness.
8. Serve your delicious Maritozzi and the delightful combination of soft, sweet bun and creamy filling!

Serving Suggestions

When you serve Maritozzi, presentation is key.

To make them more appealing to the eye, leave the whipped cream slightly peeking out from between the halves of the bun – a classic Italian way of serving these cream buns.

Try pairing Maritozzi with a hot cup of coffee or a cappuccino for a delightful breakfast or brunch.

The rich, buttery flavors of the pastry will complement the coffee's aroma, blending harmoniously to create a satisfying meal.

Another option is to serve these Italian cream buns at a dessert party or gathering.

You can enhance their appeal by dusting them with a sprinkle of confectioners' sugar just before serving.

Consider garnishing them with a few chopped pistachios, toasted cacao nibs, or finely ground freeze-dried strawberries for a colorful and festive touch.

Instead of whipping cream, you can fill them with ice cream gelato.

Maritozzi also makes a great addition to a dessert buffet table.

Arrange the buns on a beautiful platter alongside fresh fruit, bite-sized treats, and other Italian pastries such as Sfogliatelle and Cannoli to make an impressive display.

Storage and Shelf Life

Storing your Maritozzi properly is essential to keeping them fresh and enjoyable.

You can store your Maritozzi at room temperature before you fill them with whipped cream.

Simply place them in an airtight container or wrap them well in plastic wrap.

This method will maintain their freshness for up to 2 days.

If you need to store Maritozzi filled with whipped cream for longer, you can freeze them.

First, wrap each Maritozzi tightly in plastic wrap and then in aluminum foil.

Place them in an airtight container or a heavy-duty freezer bag, making sure to remove any excess air.

Your Maritozzi will last for up to 1 month in the freezer.

When you're ready to enjoy them, allow the Maritozzi to thaw in the refrigerator for several hours or to reach room temperature on your kitchen counter.

Be cautious when thawing Maritozzi filled with whipped cream, as they may become soggy if left at room temperature for too long.

Your Maritozzi will have the best flavor, texture, and appearance if consumed within the first 2 days after baking.

After, they will become stale.

Variations

There are several ways to add a twist to the traditional Maritozzi recipe.

Some variations include different fillings or unique ingredients in the dough.

Feel free to try some of the ideas below to create your own unique version of this classic Italian treat.

One option is to experiment with different fillings.

While Maritozzi are traditionally filled with whipped cream, you can also try filling them with fruit preserves, Nutella, or even a luscious pastry cream.

Choose your favorite spread and simply replace the whipped cream in the recipe to make your delicious new creation.

Another interesting variation is to add flavors or extracts to the Maritozzi dough.

For example, incorporating some orange water, vanilla extract, or a touch of almond extract can enhance the buns' taste and aroma.

Don't be afraid to experiment with different flavorings; just remember to keep the balance so your Maritozzi don't become overpowering.

If you want to introduce some texture to your Maritozzi, add inclusions like chocolate chips, nuts, or dried fruit to the dough.

This will give your buns an added layer of interest and a pleasant crunch.

Be careful not to overdo it with the inclusions, as too many can weigh down the dough and compromise its light and fluffy texture.

Lastly, you can also change the shape of your Maritozzi.

Traditionally, these Italian cream buns are shaped into ovals but feel free to use your creativity when forming the dough.

You can make round buns, braided pastries, or even shape them into individual knots for an attractive presentation.

Origin of Maritozzo

Maritozzo (singular of Maritozzi) is a traditional Roman sweet loaf that has its origins in ancient times.

It was originally a larger loaf made with flour, eggs, honey, butter, and salt, sweetened with honey and raisins.

Women would make these loaves for laborers to carry in their saddlebags as a portable meal.

The loaves became a dessert during the Middle Ages, particularly popular during Lent.

They were smaller in size, darker in color, and enriched with raisins, pine nuts, and candied fruit.

Eating maritozzo during Lent was an exception to the fasting rules.

In later traditions, maritozzo became a special gift given by a fiancé to his fiancée on the first Friday in March (similar to Valentine's Day).

These cakes were decorated with sugar representing two pierced hearts and sometimes contained hidden engagement rings or small gold objects.

The name "maritozzo" is thought to derive from a playful deformation of the word "husband," possibly due to its vaguely phallic shape.

More desserts with cream

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