Description

Have you ever dreamed of starting your morning like a true Roman? 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, resulting in a soft, aromatic dough. Once baked to golden perfection, they are split open and filled to the brim with lightly sweetened whipped cream. While they might look intimidating, the process is surprisingly therapeutic and delivers the ultimate Italian breakfast treat.

Ingredients

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For the Dough

500 g Manitoba Flour (or strong bread flour; high protein is essential)
200 ml Whole Milk, warm (body temperature)
100 g Unsalted Butter, cold and cut into cubes
60 g Caster Sugar
20 g Honey
24 g Fresh Yeast (or 8 g dried yeast)
2 Medium Eggs, room temperature
10 g Salt
Seeds of 1/2 Vanilla Pod (or 2 tsp high-quality extract)
Zest of 1 Orange, freshly grated
Zest of 1 Lemon, freshly grated

For the Egg Wash

1 Medium Egg, beaten
1 tbsp Heavy Cream

For the Filling

500 ml Heavy Cream, cold
60 g Granulated Sugar
1 sachet (8g) Cream Stabilizer (optional)
As needed Powdered Sugar (for dusting)

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Instructions

Activate and Mix: In a stand mixer bowl, dissolve the yeast in the warm milk. Add the flour, room-temperature eggs, honey, sugar, and salt. (Do not add the butter yet!).
Initial Knead: Attach the dough hook and knead on low-medium speed for about 10 minutes until the dough is smooth, elastic, and pulls away from the sides.
Incorporate Butter: Add the cold butter cubes. Continue kneading for another 5 minutes. If the dough looks like it is separating, keep kneading until it comes back together. Add the vanilla and citrus zests in the final minute.
First Rise: Shape the dough into a tight ball (use a little oil on your hands if sticky). Place in a bowl, cover tightly, and let rise in a warm spot for 1 to 1½ hours, or until doubled in volume.
Shape: Divide the dough into 12 equal portions (approx. 80 g each). Shape into smooth balls and gently roll them to be slightly oval. Place on parchment-lined baking sheets with plenty of space between them.
Second Rise: Let the buns rise again for 1 to 1½ hours. Tip: Place a pan of boiling water on the bottom of a turned-off oven to create a steam chamber for proofing.
Bake: Remove buns and water from the oven. Preheat oven to 200°C (392°F). Whisk the egg wash ingredients and brush over the buns. Bake for 14–18 minutes until deep golden brown. Cool completely on a wire rack.
Fill and Serve: Whip the heavy cream with the sugar and stabilizer until stiff peaks form. Slice the cooled buns lengthwise (not all the way through), fill generously with cream, smooth the edges with a palette knife, and dust heavily with powdered sugar.

Notes

Flour Type: Using Manitoba flour or a high-protein bread flour is essential for the structure. Standard all-purpose flour will not yield the same fluffy lift.
Butter Timing: Adding the butter after the initial gluten development ensures the dough remains strong and elastic rather than greasy.
Sticky Dough: The dough is enriched and naturally sticky. Avoid adding too much extra flour during shaping; lightly oiling your hands is a better technique.
The Steam Trick: Proofing the shaped buns in the oven with a pan of hot water prevents a “skin” from forming on the dough and helps them rise evenly.

Prep Time: 45 minutes
Rising Time: 3 hours
Cook Time: 18 minutes
Category: Breakfast, Pastry, Dessert
Method: Baking, Yeast Dough
Cuisine: Italian / Roman

Nutrition

Serving Size: 1 bun
Calories: 380 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Carbohydrates: 42 g
Fiber: 1.5 g
Protein: 7 g