Authentic Roman Maritozzi

Authentic Roman Maritozzi

from anitalianinmykitchen.com
Breakfast
265 min
6 servings
446 kcal / serving

An authentic Roman maritozzi is a whipped cream-filled sweet bun that is soft, sweet and luscious to enjoy as a breakfast treat, no travel to Rome required!

Ingredients

  • ¼ cup3 tablespoons whole milk (lukewarm) ((105 grams total, if you double the recipe then double this amount))
  • ¾ teaspoonactive dry yeast
  • 2 cups2½ tablespoons flour 00 ((270 grams total, if you double the recipe then double this amount))
  • 3 ½ tablespoonsfine sugar (divided)
  • 1 largeegg (room temperature)
  • 3 ½ tablespoonsbutter (softened)
  • ½ tablespoonorange or lemon zest (i used orange)
  • ½ teaspoonvanilla extract
  • ¼ teaspoonsalt (if you use unsalted butter then add ½ teaspoon of salt)
  • 1 largeegg
  • 1 tablespoonmilk
  • ½ cupwater
  • 3 tablespoonsgranulated sugar
  • 1 cupcream (whole, heavy or whipping cream at least 30% fat content)
  • 1 tablespoonspowdered sugar (sifted) (i used 1 tablespoon)
  • 2 tablespoonspowdered sugar

Directions

  1. 1

    In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

  2. 2

    In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes. Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

  3. 3

    Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

  4. 4

    Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

  5. 5

    Pre-heat the oven to 350F/180C.

  6. 6

    Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

  7. 7

    Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with an abundant amount of whipped cream, smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately. Enjoy!

For the egg wash

  1. 1

    In a small bowl, beat together the egg and milk until combined well.

For the cream filling

  1. 1

    In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.