Maritozzo

Name: Maritozzo
Cook time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 400g All-purpose Flour; 160ml Whole Milk, lukewarm; 80g Granulated Sugar; 7g Active Dry Yeast; 2 Large Eggs, at room temperature; 60g Unsalted Butter, softened; 1 tbsp Honey; 1 whole orange of Orange Zest, finely grated; 1 tsp Vanilla Extract; 7g Fine Salt; 30g Granulated Sugar; 30ml Water; 500ml Heavy Cream (35% Fat), well chilled; 40g Powdered Sugar; 1/2 tsp Vanilla Extract

Maritozzo are pillowy, slightly sweet Italian brioche buns split and filled with cloud-like whipped cream. Enriched with butter, eggs and a hint of orange and vanilla, these buns bake up tender and golden, then get generously filled for an indulgent breakfast or dessert. Serve fresh with a dusting of powdered sugar for an irresistible treat.

Maritozzo are pillowy, slightly sweet Italian brioche buns split and filled with cloud-like whipped cream. Enriched with butter, e... Show more

Traditional Italian Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

3 hrs

Price

0,51 €

Calories

569 kcal

vegetarian

kid friendly

potluck

italian

Method

Make the dough

In a large bowl, whisk together the lukewarm milk, active dry yeast, granulated sugar, room-temperature eggs, honey, finely grated zest from orange, vanilla extract, and fine salt until the sugar starts to dissolve. Add the all-purpose flour and mix until a shaggy dough forms, then knead in the softened butter a little at a time until the dough is smooth, elastic, and only slightly tacky, about 8-10 minutes by hand.

Proof the dough

Shape the dough into a ball, put it back in the bowl, cover it, and let it rise in a warm, draft-free spot until doubled and airy, about 60-90 minutes.

Shape the buns

Line a baking sheet with parchment, then divide the dough into 8 equal pieces. Roll each piece into a smooth oval bun, pinch any seams underneath, and set them on the sheet with a little space between them. Press each one very gently so they bake up with the classic maritozzo shape.

Proof again

Cover the shaped buns loosely and let them puff up until they look soft and slightly jiggly, about 45-60 minutes.

Heat the oven

While the buns finish rising, preheat the oven to 350° F and position a rack in the center.

Bake the buns

Bake the buns for 15-18 minutes, until they are deeply golden on top and spring back lightly when touched. Move them to a rack as soon as they come out so the bottoms stay soft.

Make the glaze

In a small saucepan, combine the remaining sugar with Water. Bring it to a gentle simmer and cook for 2-3 minutes, stirring until the syrup is clear and the sugar has dissolved. Brush the warm syrup over the hot buns so it soaks in and leaves a glossy finish.

Cool the buns

Let the glazed buns cool completely on the rack, about 20 minutes, so the cream will hold its shape when you fill them.

Whip the cream

In a chilled bowl, whip the well-chilled heavy cream with powdered sugar and the remaining vanilla until soft peaks form, about 3-5 minutes with a whisk or mixer. Stop as soon as the cream holds gentle waves so it stays plush and easy to spoon.

Fill and serve

Split each bun horizontally without cutting all the way through, then spoon or pipe in a generous cloud of cream. Open the buns just enough to show the filling, and serve them right away while the centers are still soft.

Ingredients

Method

For 8 servings

Adjust servings

Nutrition

Per Serving.

Calories

569 kcal

28% of Daily kcal

Protein

8.9 g

18% RDI

Fat

31 g

17g sat fat

Carbs

63 g

23% RDI

Sugar

24 g

48% RDI

Fiber

1.7 g

6% RDI

Salt

1 g

19% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.4 / 10

Comments

Click to rate

Ingredients

For 8 servings

Adjust servings

Brioche buns

400g All-purpose Flour
160ml Whole Milk, lukewarm
80g Granulated Sugar
7g Active Dry Yeast
2 Large Eggs, at room temperature
60g Unsalted Butter, softened
1 tbsp Honey
1 whole orange of Orange Zest, finely grated
1 tsp Vanilla Extract
7g Fine Salt

Syrup glaze

30g Granulated Sugar
30ml Water

Whipped cream filling

500ml Heavy Cream (35% Fat), well chilled
40g Powdered Sugar
1/2 tsp Vanilla Extract

Maritozzo

Method

Make the dough

Proof the dough

Shape the buns

Proof again

Heat the oven

Bake the buns

Make the glaze

Cool the buns

Whip the cream

Fill and serve

Ingredients

Method

Brioche buns

Syrup glaze

Whipped cream filling

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Brioche buns

Syrup glaze

Whipped cream filling

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