Authentic Maritozzo Recipe: Fluffy Roman Buns with Whipped Cream

Have you ever dreamed of starting your morning like a true Roman? Picture this: standing at a bustling coffee bar in Italy, sipping a cappuccino, and biting into a cloud-like, cream-filled bun. That is the magic of the Maritozzo.

This authentic Maritozzo recipe brings the heart of Rome straight to your kitchen. These sweet, brioche-style buns are enriched with honey, butter, and citrus zest, then split open and filled to the brim with lightly sweetened whipped cream. While they might look intimidating, the process is surprisingly therapeutic.

The secret lies in the dough—soft, aromatic, and perfectly golden. Whether you are an experienced baker or just starting your journey with yeast doughs, this guide will help you master the art of the Italian breakfast. Get your mixer ready, because we are about to bake the ultimate treat.

Ingredients

To achieve that signature fluffy texture and aromatic flavor, precision is key. Here is what you will need:

Ingredient	Quantity	Notes
For the Dough
Manitoba Flour	500 g	Or strong bread flour (high protein is essential)
Whole Milk	200 ml	Warm (body temperature)
Unsalted Butter	100 g	Cold, cut into cubes
Caster Sugar	60 g	Fine sugar dissolves best
Honey	20 g	Adds moisture and flavor depth
Fresh Yeast	24 g	Or 8 g dried yeast
Medium Eggs	2	Room temperature
Salt	10 g	Essential for gluten structure
Vanilla	Seeds of ½ pod	Or 2 tsp high-quality extract
Orange Zest	¾ – 1 orange	Freshly grated
Lemon Zest	¾ – 1 lemon	Freshly grated
For Brushing
Medium Egg	1	Beaten
Heavy Cream	1 tbsp	Mixed with the egg
For the Filling
Heavy Cream	500 ml	Cold, for whipping
Granulated Sugar	60 g	Adjust to taste
Cream Stabilizer	1 sachet (8g)	Optional, helps structure
Powdered Sugar	For dusting	The finishing touch

this now & bake later ❤️

Timing

Baking Maritozzi is a labor of love that requires patience for the rise, but the active work is quite manageable.

• Prep Time: 45 minutes (active kneading and shaping)
• Rising Time: 3 hours (divided into two rises)
• Cook Time: 14–18 minutes
• Total Time: Approx. 4 hours
• Context: While this takes about 4 hours, most of it is hands-off rising time. It is about 20% longer than making standard dinner rolls due to the enriched dough, but the result is infinitely more rewarding.

Step-by-Step Instructions

Step 1: Activate the Yeast and Mix

Start by combining the 24 g fresh yeast (or 8 g dried yeast) and 200 ml warm milk in the bowl of your stand mixer. Stir gently until the yeast is fully dissolved. Add the Manitoba flour, room-temperature eggs, honey, caster sugar, and salt.

• Tip: Do not add the butter yet! We need to develop the gluten network first.

Step 2: The Initial Knead

Attach the dough hook to your mixer. Knead the mixture on a low-medium speed (setting 2 on a KitchenAid) for about 10 minutes. You are looking for a smooth, elastic dough that pulls away cleanly from the sides of the bowl.

Step 3: Incorporating the Butter and Aromatics

This is the crucial stage. Add the 100 g of cold butter cubes to the mixer. Continue kneading for another 5 minutes.

• Note: The dough might look like it is separating or refusing to absorb the butter initially. Do not panic! Keep kneading; it will come back together into a glossy, smooth ball.
• Flavor Boost: Towards the final minute of kneading, toss in the vanilla seeds and the fresh orange and lemon zest to distribute them evenly.

Step 4: First Rise (Bulk Fermentation)

Turn the dough out onto a work surface. It will be slightly sticky—this is normal for enriched dough. Shape it into a tight ball. If it’s too sticky to handle, lightly grease your hands and the surface with neutral oil.

Place the dough back into the bowl, cover it tightly with plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until it has doubled in volume.

Step 5: Shaping the Maritozzi

Once risen, turn the dough out and divide it into 12 equal portions (approximately 80 g each). Shape each portion into a smooth, tight ball. To get the classic Maritozzo shape, gently roll the balls so they are slightly oval rather than perfectly round.

Place them on two baking sheets lined with parchment paper, leaving plenty of space between them.

Step 6: Second Rise (Proofing)

The buns need to rise again for 1 to 1½ hours until doubled.

• Pro Tip: Create a DIY proofing box! Place a roasting pan with boiling water on the bottom of your turned-off oven. Slide the baking sheets in above it and close the door. The steam creates the perfect humid environment, so you won’t even need to cover the dough.

Step 7: Baking to Golden Perfection

Remove the buns and the water dish from the oven. Preheat your oven to 200°C (392°F).

While the oven heats, whisk the remaining egg with 1 tbsp of heavy cream. Gently brush this wash over the risen buns. Bake for 14–18 minutes. They should be a deep golden brown and cooked through. Transfer to a wire rack to cool completely.

Step 8: The Cream Filling

Once the buns are cool, prepare the filling. Whip the 500 ml heavy cream with the sugar and stabilizer (if using) until stiff peaks form.

Slice the buns lengthwise down the center (but not all the way through—think hot dog bun style). Open them slightly and fill generously with the whipped cream. Use a palette knife to smooth the cream flat against the edges for that iconic look. Dust heavily with powdered sugar.

Nutritional Information

While Maritozzi are a decadent treat, it’s helpful to know what goes into them. Here is an estimated breakdown per filled bun:

• Calories: ~380 kcal
• Carbohydrates: 42 g
  • Sugars: 18 g
• Fat: 20 g
  • Saturated Fat: 12 g (from butter and cream)
• Protein: 7 g
• Fiber: 1.5 g

Data Insight: The use of eggs and milk provides a decent protein boost compared to standard pastries, but this is definitely a high-energy food best enjoyed actively!

Healthier Alternatives

If you want to enjoy this Roman classic with a lighter touch or dietary adjustments, try these swaps:

• Whole Grain Twist: Substitute 30% of the Manitoba flour with whole wheat pastry flour. This adds fiber and a nutty flavor without making the bun too dense.
• Reduce Refined Sugar: Swap the caster sugar in the dough for coconut sugar or a granulated erythritol blend to lower the glycemic index.
• Lighter Filling: Instead of 100% heavy cream, try a mix of whipped ricotta and Greek yogurt sweetened with honey. This significantly cuts the fat and boosts protein while maintaining a creamy texture.
• Dairy-Free: Use plant-based butter blocks and oat milk for the dough. Fill with whipped coconut cream for a completely vegan Maritozzo.

Serving Suggestions

To truly enjoy your Maritozzo, context is everything.

• The Classic Breakfast: Serve alongside a hot, strong espresso or cappuccino. The bitterness of the coffee cuts through the richness of the cream perfectly.
• Garnishes: For a modern twist, top the cream with chopped pistachios, chocolate shavings, or fresh berries before dusting with sugar.
• Occasions: These are showstoppers for holiday brunches, Valentine’s Day breakfast, or simply a slow Sunday morning where you want to treat your family to something special.

Common Mistakes to Avoid

Enriched doughs can be tricky. Here are the most common pitfalls and how to fix them:

• The “Sticky Dough” Panic:
  • Mistake: Adding extra flour because the dough feels sticky after adding butter.
  • Solution: Trust the process. Do not add more flour; it will make the buns dry. Keep kneading, and the gluten will eventually absorb the fat.
• Killing the Yeast:
  • Mistake: Using milk that is too hot.
  • Solution: The milk should be body temperature (approx. 37°C/98°F). If it burns your finger, it will kill the yeast.
• Melting the Filling:
  • Mistake: Filling the buns before they are completely cool.
  • Solution: Patience! If the buns are even slightly warm, the whipped cream will melt into a soup. Wait until they are cool to the touch.
• ** uneven Baking:**
  • Mistake: Opening the oven door too often.
  • Solution: Keep the door closed for at least the first 12 minutes to ensure the structure sets properly.

Storing Tips

Freshness is paramount for Maritozzi, especially once filled.

• Unfilled Buns: These can be stored in an airtight container at room temperature for up to 2 days.
• Filled Buns: Once filled with cream, they must be kept in the refrigerator. They are best eaten within 24 hours as the bun can become soggy.
• Freezing: You can freeze the baked, unfilled buns. Wrap them tightly in plastic wrap and freeze for up to 1 month.
  • Reheat: Thaw at room temperature and warm in a 180°C (350°F) oven for 5 minutes to refresh the crust before filling.

Conclusion

Making an authentic Maritozzo is more than just following a recipe; it is about recreating a piece of Italian culture in your own home. From the citrus-scented dough to the cloud of sweet cream, every bite is a testament to why this Roman pastry has stood the test of time.

Whether you are baking for a festive brunch or just treating yourself, the effort is well worth the reward. Try it out and let us know! Did you stick to the classic vanilla or add your own twist? Drop a comment below—we’d love to hear your experience. Don’t forget to rate this recipe and subscribe to our newsletter for more global baking adventures!

FAQs

Q1. Can I make the dough by hand without a mixer?

Yes, absolutely. However, because this is a high-hydration, enriched dough, it will require significant elbow grease. You will need to knead by hand for at least 15–20 minutes. The “slap and fold” technique works best here to develop gluten without adding excess flour.

Q2. What is Manitoba flour and can I substitute it?

Manitoba flour is a “strong” flour with a high protein content, which is essential for creating the structure needed to hold the butter and eggs. If you cannot find it, look for Bread Flour or any flour with a protein content of 12-14%. Avoid standard All-Purpose flour, as the buns will not rise as high.

Q3. Can I make the dough overnight?

Yes! For better flavor and convenience, you can do the first rise in the fridge overnight (cold fermentation). After kneading, place the covered bowl in the fridge for 8–12 hours. The next morning, let the dough come to room temperature for 30 minutes before shaping.

Q4. My cream isn’t holding its shape. What happened?

Heavy cream needs to be very cold to whip properly. If your kitchen is hot, chill your bowl and whisk in the freezer for 10 minutes before whipping. Using the optional cream stabilizer (like Sahnesteif) is a great insurance policy to keep your Maritozzi looking perfect for longer.

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