BreakfastSnackDessert

Maritozzi con la Panna

Name: Maritozzi con la Panna
Prep time: 1 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 50 g granulated sugar; 7 g active dry yeast; 100 ml milk lukewarm; 1 pcs egg large; 50 g unsalted butter softened; 1 tsp vanilla extract; 0.5 tsp orange zest; 0.5 tsp salt; 1 pcs egg yolk; 1 tbsp milk; 400 ml heavy cream cold; 50 g powdered sugar

These sweet, soft buns are enriched with butter and eggs, then sliced open and generously filled with sweetened whipped cream. A Roman classic, they are perfect for a decadent breakfast or a delightful afternoon treat.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 6
Difficulty: Hard
Per serving: 572 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
50 ggranulated sugar
7 gactive dry yeast
100 mlmilk, lukewarm
1 pcsegg, large
50 gunsalted butter, softened
1 tspvanilla extract
0.5 tsporange zest
0.5 tspsalt

egg wash

1 pcsegg yolk
1 tbspmilk

filling

400 mlheavy cream, cold
50 gpowdered sugar

Equipment

parchment paper · wire rack · baking sheet · whisk · small bowl · large mixing bowl · stand mixer · piping bag · serrated knife

The method

Step by step

1
In a large mixing bowl, combine the flour, sugar, and active dry yeast. Mix well.
About 2 min
2
Add the lukewarm milk, egg, vanilla extract, orange zest, and salt to the dry ingredients. Knead the dough by hand or with a stand mixer on low speed for about 5 minutes until it comes together.
About 5 min
3
Gradually incorporate the softened butter, a little at a time, continuing to knead for another 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
About 15 min
Cook’s note: The dough will be quite soft; avoid adding too much extra flour.
4
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising.
5
Once risen, gently punch down the dough to release the air. Divide it into 6 equal pieces.
About 2 min
6
Shape each piece into an oval bun, about 10-12 cm long. Place the buns on a baking sheet lined with parchment paper, leaving space between them.
About 5 min
7
Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise for another 45-60 minutes, or until visibly puffy.
About 1 hr
8
Preheat your oven to 180°C (350°F).
About 15 min
9
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
10
Brush the tops of the risen buns with the egg wash.
About 1 min
Cook’s note: Be gentle so as not to deflate the buns.
11
Bake for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.
About 15 min
12
Once the buns are completely cool, prepare the filling. In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form.
About 5 min
Cook’s note: Ensure your cream, bowl, and whisk are very cold for best results.
13
Using a serrated knife, slice each maritozzo almost all the way through, creating a pocket. Do not cut completely in half.
About 3 min
14
Generously fill each maritozzo with the whipped cream, either using a spoon or a piping bag. Smooth the cream with a knife for a classic look.
About 5 min

Per serving

Nutrition

51%Score

Calories: 572kcal
Protein: 9.3g
Carbs: 58.4g
Fat: 34.1g
Fibre: 1.7g
Sugar: 19.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store maritozzi in an airtight container in the refrigerator.

Reheating

Maritozzi are typically eaten cold.