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Maritozzi: Traditional Italian Sweet Buns Filled with Whipped Cream Recipe

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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/maritozzi-traditional-italian-sweet-buns-filled-with-whipped-cream-recipe/