Maritozzi con la Panna
Soft, golden enriched sweet buns slit down the centre and filled generously with fresh whipped cream. Rome's favourite breakfast treat.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •Baking sheet
- •Mixing bowl
- •Pastry brush
- •Palette knife
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 20 g
- carbs
- 45 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 385 kcal
Instructions
- 1
Combine the lukewarm milk, dried yeast, and one teaspoon of caster sugar in a small bowl until frothy.
- 2
Mix the flour, remaining caster sugar, orange zest, and sea salt in a large bowl.
- 3
Add the yeast mixture and beaten egg, stirring until a rough dough forms.
- 4
Knead the softened butter into the dough until smooth, shiny, and elastic, about ten minutes.
- 5
Cover the bowl and let the dough rise in a warm spot for two hours until doubled.
- 6
Divide the dough into six equal pieces and shape each into a smooth, slightly elongated oval bun.
- 7
Place the buns on a lined baking tray, cover loosely, and prove for forty-five minutes until puffy.
- 8
Bake at 180°C (160°C fan) for fifteen minutes until rich golden brown all over.
- 9
Dissolve thirty grams of sugar in thirty millilitres of hot water and brush over the hot buns, then cool completely.
- 10
Whisk the chilled double cream and icing sugar together until stiff peaks form.
- 11
Make a deep diagonal slit along the top of each cooled bun without cutting completely through.
- 12
Fill each bun generously with cream, smoothing the top flat with a palette knife.
Chef's tips
Ensure the baked buns are completely cold before slicing and filling, otherwise the whipped cream will melt. Run a flat palette knife across the opening to create the signature neat, flush bakery finish.
Ingredient substitutions
- orange zest → lemon zest or a teaspoon of vanilla bean paste
- fast-action dried yeast → 15 g fresh yeast dissolved in the warm milk
Storage
Store filled buns in an airtight container in the refrigerator and consume within twenty-four hours.
Reheating
Do not reheat filled maritozzi; unfilled buns can be warmed in a low oven for three minutes before cooling and filling.
Common mistakes to avoid
- •Filling the buns while they are still slightly warm, which causes the cream to collapse.
- •Slicing right through the bottom of the bun instead of leaving a hinge.
- •Under-whipping the cream, making it too runny to hold its shape.
Serving suggestions
Cooked Maritozzi con la Panna?
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