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    Home » Ingredients » Flour

    Maritozzi Recipe Roman Sweet Buns With Whipped Cream

    Published: Jul 15, 2023 · Modified: Apr 1, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Maritozzi alla panna pin
    Maritozzi alla panna pin

    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.

    Maritozzi Recipe Roman sweet buns with whipped cream served with strawberries
    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

    Maritozzi Recipe Roman sweet buns with whipped cream

    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.

    ingredients to make Maritozzi dough

    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.
    ingredients for whipped 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

    fresh strawberry on a plate

    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

    whip the egg yolks and the egg white with the sugar until they reach a whitish-foamy consistency

    Preparation Method

    Making the Dough

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

    Follow these steps:

    Add the dry ingredients
    1. In the large bowl of a stand mixer, start by mixing the dry ingredients: the flour, the sugar, the yeast, and the lemon and orange zest
    add the egg and mix with a dough hook
    1. Add the egg and mix with the dough hook, starting at a low speed and gradually increasing to medium speed.
    Add the milk
    1. Once the ingredients are combined, gradually pour in the milk in a steady stream
    Knead the dough until a smooth
    1. Knead the dough until a smooth, stretchy dough forms that clean the sides of the bowl.
    Add the butter
    1. Gradually add in the butter and continue to knead until it's fully incorporated.
    Place the dough into an oiled bowl
    1. Place the dough in a lightly oiled bowl and let it rest for 2 hours in a warm place

    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:

    Cut the dough into 6 pieces
    1. Divide the dough into 6 equal pieces on a lightly floured work surface.
    Roll into an oval shape
    1. Roll each portion into an oval shape.
    Place the on a baking tray far apart
    1. Place the shaped dough pieces onto a lined baking sheet on a baking tray, leaving about 2 inches of space between them.
    Brush with egg wash
    1. Brush the tops of the buns with egg wash to give them a shiny, golden appearance.
    1. 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:

    Chill the bowl and the wisk
    1. Chill a mixing bowl and whisk attachment in the refrigerator for about 15 minutes.
    Pour the cream and the icing sugar
    1. Pour the heavy cream, sugar, and vanilla extract into the chilled bowl.
    Whip until stiff peak
    1. Beat the mixture at medium-high speed until it forms stiff peaks.
    2. 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:

    Bake the maritozzi
    1. Preheat your oven to 350°F (180°C) and bake the Maritozzi for 18-22 minutes, or until they're golden brown and sound hollow when tapped.
    Let them cool down
    1. Allow the buns to cool on a wire rack for at least 30 minutes.
    Cut them halfway
    1. Use a serrated knife to make a lengthwise slit on the top of each bun, cutting about halfway down but keeping the bun intact.
    Fill a pipe with the cream
    1. Fill a piping bag with the chilled whipped cream,
    Place some strawberries inside
    1. You can fill in the Maritozzi first with some fresh fruits (optional)
    Pipe the cream
    1. Pipe the cream into the slit of each bun.
    Serve with icing sugar
    1. Optionally, dust the filled Maritozzi with powdered sugar for an additional touch of sweetness.
    2. 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.

    Maritozzo on a plate cut in half to see the inside

    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.

    freshly baked maritozzi

    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.

    Maritozzo on a plate cut in half to see the inside

    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.

    maritozzo served on a dish sprinkled with icing sugar

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    If you are making any of these Maritozzi Roman sweet buns with whipped cream, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Maritozzi Recipe Roman Sweet Buns With Whipped Cream

    📋 Recipe Roman Sweet Buns With Whipped Cream

    5 from 1 vote
    Laura Tobin
    Servings 6 buns
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Resting time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 10 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Maritozzi are delightful Italian sweet buns that have 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.
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Cotton pastry piping bag

    Ingredients
     

    Buns

    • 2 cup Manitoba flour
    • 4 tablespoon Sugar
    • 1 pkg yeast 2 tbsp
    • 1 pinch Salt
    • ¼ cup Milk
    • 1 fresh eggs
    • 3 tablespoon Butter at room temperature
    • 1 lemon zest
    • 1 orange zest

    Egg wash

    • 1 egg yolk
    • 2 tablespoon milk

    Filling

    • 1 cup heavy cream
    • 1 tablespoon icing sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    Making the Dough

    • In the large bowl of a stand mixer, start by mixing the dry ingredients: the flour, the sugar, the yeast, and the lemon and orange zest
      2 cup Manitoba flour, 4 tablespoon Sugar, 1 pkg yeast, 1 pinch Salt, 1 lemon zest, 1 orange zest
    • Add the egg and mix with the dough hook, starting at a low speed and gradually increasing to medium speed.
      1 fresh eggs
    • Once the ingredients are combined, gradually pour in the milk in a steady stream
      ¼ cup Milk
    • Knead the dough until a smooth, stretchy dough forms that clean the sides of the bowl.
    • Gradually add in the butter and continue to knead until it's fully incorporated.
      3 tablespoon Butter
    • Place the dough in a lightly oiled bowl and let it rest for 2 hours in a warm place

    Shaping them

    • Divide the dough into 6 equal pieces on a lightly floured work surface.
    • Roll each portion into an oval shape.
    • Place the shaped dough pieces onto a lined baking sheet on a baking tray, leaving about 2 inches of space between them.
    • Brush the tops of the buns with egg wash to give them a shiny, golden appearance.
      1 egg yolk, 2 tablespoon milk
    • Cover the shaped dough with a damp kitchen towel or plastic wrap, and let them rise for 30-45 minutes until slightly puffy.

    Preparing the Filling

    • Chill a mixing bowl and whisk attachment in the refrigerator for about 15 minutes.
    • Pour the heavy cream, sugar, and vanilla extract into the chilled bowl.
      1 cup heavy cream, 1 tablespoon icing sugar, 1 teaspoon vanilla extract
    • Beat the mixture at medium-high speed until it forms stiff peaks.
    • Cover the whipped cream and refrigerate until you're ready to fill the buns.

    Baking and Filling

    • Preheat your oven to 350°F (180°C).
    • Bake the Maritozzi for 18-22 minutes, or until they're golden brown and sound hollow when tapped.
    • Allow the buns to cool on a wire rack for at least 30 minutes.
    • Use a serrated knife to make a lengthwise slit on the top of each bun, cutting about halfway down but keeping the bun intact.
    • Fill a piping bag with the chilled whipped cream, and use it to pipe the cream into the slit of each bun.
    • Optionally, dust the filled Maritozzi with powdered sugar for an additional touch of sweetness.
    • Serve your delicious Maritozzi and the delightful combination of soft, sweet bun and creamy filling!

    Video

    Nutrition

    Calories: 410kcalCarbohydrates: 44gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 121mgSodium: 82mgPotassium: 138mgFiber: 2gSugar: 11gVitamin A: 874IUVitamin C: 4mgCalcium: 66mgIron: 2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Laura Giunta Tobin

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