Go Back
–+ servings
sweet cream filled italian bun
Print

Maritozzo Recipe

A slightly sweet zesty Italian buns filled with cream
Course Dessert
Cuisine Italian
Keyword Maritozzo
Prep Time 20 minutes
Cook Time 20 minutes
Servings 15 Buns
Author Dikla Levy Frances

Ingredients

For the Dough

  • 4 Cups Unbleached all-purpose flour (500g)
  • 2 teaspoons Instant yeast
  • 1/2 teaspoon Salt
  • 1/3 Cup Sugar (70g)
  • 1/4 Cup Dry milk powder (25g)
  • 2 teaspoons Packed, lemon or orange zest
  • 2 Large Eggs, at room temperature
  • 3/4 Cup Whole milk, warm (180ml)
  • 1/4 Cup Olive oil (60ml)

For the cream

  • 2 Cups Heavy whipping cream (480ml)
  • 2 tablespoons Powdered sugar (20g)
  • 1 tablespoom Vanilla extract or vanilla bean paste (15ml)
  • 1 Cup Cut fresh fruit, or berries Optional
  • Powdered sugar, for dusting

Instructions

Make The Dough

  • In a bowl of a standing mixer fitted with the paddle attachment, place the flour, milk powder yeast, and salt. Rub the sugar with the zest then add it to the flour. Mix on low to blend.
  • Increase speed to medium, add the eggs and milk, and mix until you have a shaggy mass.
  • Replace the paddle attachment with the dough hook and mix on medium-high speed while adding the oil one tablespoon at a time. This should table about 5-7 minutes.
  • Place the dough in a light oil bowl, spray the top with oil spray, cover with plastic wrap, and let rest until double in size, or overnight in the refrigerator.
  • Punch the dough to release the air, and divide it into 15 equal pieces (each should be about 65g, 2oz.
  • Roll each piece into a ball, or shape it into an oval and place it over a baking sheet lined with parchment paper.
  • Brush with an egg wash and set aside for about 60-75 minutes to double in size.
  • Prehat your oven to 350°F.
  • Bake for 18-20 minutes, until the top is golden brown and the internal temperature is 180F. Remove from the oven to cool before filling

Make the cream

  • Pour the cream, sugar, and vanilla into a large mixing bowl.
  • Use a stand mixer or a hand mixer to whip the cream starting with the lowest speed and gradually increasing to high whipping to a stiff peak.

Assembling

  • Use a serrated knife to slice the buns at the center (either from the top or side) but not all the way.
  • Fill each roll halfway with the cream then dot with some fresh fruit if using.

Notes

  • If you plan to refrigerate the dough overnight, reduce the yeast amount to 1 1/2 teaspoons, and allow the dough to rest at room temperature for one hour before refrigerating.
  •