Maritozzi: Traditional Italian Sweet Buns Filled with Whipped Cream Recipe

Introduction

Maritozzi are soft, sweet Italian buns filled generously with whipped cream. These light, fragrant treats combine citrus-scented dough with a luscious cream filling, perfect for a delightful breakfast or afternoon snack.

Ingredients

• 1 egg, slightly beaten
• 2 tsp dry active yeast
• ⅓ cup sugar, plus ½ tsp optional for cream filling
• ½ cup warm milk
• ⅓ cup melted butter
• 1 tsp salt
• ½ cup lukewarm water
• 4 cups all-purpose or bread flour
• 1 tsp lemon rind
• 1 tsp orange rind
• 1 egg white, beaten (for brushing)
• 1.5 cups whipping cream
• ½ cup powdered/confectioner’s sugar, as needed

Instructions

1. Step 1: In a bread machine or stand mixer, combine lukewarm water, yeast, and ½ tsp sugar. Let it rest for a few minutes until the yeast begins to foam.
2. Step 2: Mix warm milk, melted butter, and beaten egg together, then add this to the yeast mixture.
3. Step 3: Add the flour, ⅓ cup sugar, salt, lemon rind, and orange rind. Start the dough setting on your bread machine or mix with a dough hook on a stand mixer. If mixing by hand, knead until slightly sticky and well combined.
4. Step 4: Allow the dough to rise until doubled in size—either through the bread machine cycle or by covering and resting on the counter.
5. Step 5: Punch down the dough gently and let it rest for 5 minutes. Divide into small portions and shape each into an oblong roll. Place the rolls on a greased or silicone-lined baking sheet.
6. Step 6: Place the tray in a turned-off oven with a cup of boiling water inside for steam. Let the rolls rise for about 30 minutes or until doubled in size.
7. Step 7: Remove the tray from the oven and brush the buns lightly with beaten egg white.
8. Step 8: Preheat the oven to 350ºF (175ºC) and bake the buns for 20-25 minutes or until golden brown. Transfer to a cooling rack.
9. Step 9: Once cool, cut each bun almost all the way through horizontally. Whip the cream until soft peaks form, adding ½ tsp sugar if desired.
10. Step 10: Fill each bun generously with whipped cream, leveling the surface with a flat tool for a polished look. Dust the tops with confectioner’s sugar before serving.

Tips & Variations

• For extra citrus aroma, add a bit more lemon or orange rind to the dough.
• If you prefer a richer filling, fold mascarpone cheese into the whipped cream.
• Use a pastry bag with a large tip to pipe the cream neatly into each bun.
• Steam in the oven during the second rise keeps the buns soft and prevents a crusty exterior.

Storage

Store filled maritozzi in an airtight container in the refrigerator for up to 2 days. For best texture, fill the buns with cream just before serving. Leftover unfilled buns freeze well for up to 1 month; thaw and fill when ready to eat. Reheat unfilled buns in a warm oven for a few minutes before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a bread machine or stand mixer?

Yes, you can mix and knead the dough by hand. It will take more effort but should yield the same delicious results.

What type of flour is best for maritozzi?

All-purpose or bread flour both work well. Bread flour gives a slightly chewier texture, while all-purpose makes a softer bun.

Maritozzi: Traditional Italian Sweet Buns Filled with Whipped Cream Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

Maritozzi are traditional Italian sweet buns made from a soft, slightly sticky dough enriched with citrus zest, then baked to a golden perfection. Once cooled, they are sliced and filled generously with lightly sweetened whipped cream, making a delightful and airy dessert or breakfast treat.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 buns 1x
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 1 egg, slightly beaten
• 2 tsp active dry yeast
• ⅓ cup sugar + ½ tsp (optional, for cream filling)
• ½ cup warm milk
• ⅓ cup melted butter
• 1 tsp salt
• ½ cup lukewarm water
• 4 cups all-purpose or bread flour
• 1 tsp lemon rind (zest)
• 1 tsp orange rind (zest)

Filling & Finish

• 1 egg white, beaten
• 1.5 cups whipping cream
• ½ cup powdered/confectioner’s sugar (as needed)

Instructions

1. Activate the Yeast: In a bread machine or stand mixer bowl, combine lukewarm water, dry yeast, and ½ teaspoon of sugar. Let it rest for a few minutes until the yeast becomes foamy and active, signaling it’s ready for mixing.
2. Mix Wet Ingredients: Whisk together warm milk, melted butter, and the slightly beaten egg. Add this mixture to the blooming yeast mixture.
3. Add Dry Ingredients and Form Dough: Add the flour, ⅓ cup sugar, salt, lemon rind, and orange rind to the wet mixture. Using the dough setting on a bread machine or a dough hook on a stand mixer, mix until a slightly sticky dough forms. Alternatively, mix by hand if you aren’t using a machine.
4. First Rise: Allow the dough to complete the bread machine cycle or cover the dough and let it rise on the counter until it doubles in size, approximately 1 to 1.5 hours.
5. Shape the Rolls: Punch down the risen dough, let it rest for 5 minutes, then divide into 12 equal portions. Shape each piece into an oblong roll and place on a greased or silicone-lined baking sheet.
6. Second Rise: Place the tray inside an unheated oven with a cup of boiling water for steam. Let the dough rise until nearly doubled in size, about 30 minutes.
7. Prepare for Baking: Remove the rising buns from the oven and gently brush them with beaten egg white to give a glossy finish.
8. Bake: Preheat your oven to 350ºF (175ºC) and bake the buns for 20-25 minutes or until they turn golden brown. Transfer to a cooling rack afterward.
9. Prepare the Filling: Whip the cream until it forms soft peaks, optionally adding ½ teaspoon of sugar if a sweeter filling is desired.
10. Fill the Buns: Once cooled, slice each bun almost through the middle lengthwise. Fill generously with whipped cream, using a flat-edged tool to level the cream neatly.
11. Finish and Serve: Dust the filled maritozzi with confectioner’s sugar before serving for a classic presentation.

Notes

• For an evenly sized batch, weigh the dough and divide by 12, but this is optional.
• Adding a cup of boiling water in the oven during the second rise creates steam, preventing a hard crust and helping the rolls stay soft.
• You can adjust the sweetness of the whipped cream by adding a small amount of powdered sugar as preferred.
• Maritozzi are best enjoyed fresh the same day but can be stored covered at room temperature for up to 1 day.
• Use fresh citrus zest for optimal flavor; dried zest will not provide the same aromatic quality.

Keywords: Maritozzi, Italian sweet buns, whipped cream filled buns, Italian desserts, citrus zest buns