Kitchen Recipe Collection
Italian Maritozzo
A legendary Roman breakfast pastry. A light, slightly sweet brioche-style bun sliced open and generously stuffed with freshly whipped cream.
- Prep
- 240 min
- Cook
- 15 min
- Total
- 255 min
- Servings
- 8
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- all-purpose or bread flour
- milk
- butter
- eggs
- sugar
- active dry yeast
- honey
- orange zest
- heavy whipping cream
- powdered sugar
Equipment
- Stand mixer
- Baking sheet
Instructions
- 1
Make the Biga (Starter)
Mix a small amount of flour, yeast, and water. Let this starter sit for 1 hour to develop flavor.
- 2
Mix the Dough
In a stand mixer, combine the starter, remaining flour, milk, eggs, sugar, honey, and orange zest.
- 3
Knead and Add Butter
Knead until smooth. Gradually add softened butter. Knead for 10-15 minutes until the dough is incredibly elastic and passes the 'windowpane test'.
- 4
First Proof
Form the dough into a ball, place in a greased bowl, and let rise until doubled (about 2 hours).
- 5
Shape the Buns
Punch down the dough. Divide into 8 equal pieces. Roll each piece into a smooth, slightly oval-shaped bun.
- 6
Second Proof
Place buns on a baking sheet, cover, and let rise for another hour until puffy and doubled in size.
- 7
Egg Wash
Brush the buns gently with a mixture of egg yolk and milk for a shiny crust.
- 8
Bake
Bake at 350°F (175°C) for 15 minutes until deep golden brown. Let them cool completely on a wire rack.
- 9
Make the Glaze (Optional)
While warm, brush the buns with a simple syrup (water and sugar boiled together) to make them sticky and glossy.
- 10
Whip the Cream
Whip heavy cream with a little powdered sugar and vanilla until it holds stiff peaks.
- 11
Slice the Buns
Once the buns are completely cold, slice them diagonally across the top, stopping just before cutting all the way through.
- 12
Stuff and Serve
Pry the bun open and stuff it heavily with whipped cream. Use a spatula to smooth the cream flat along the opening. Dust with powdered sugar.
Cooking Tips
- The buns MUST be entirely cool before filling. If they are even slightly warm, the whipped cream will melt instantly.
- The dough requires intense kneading to achieve the super-soft, cloud-like texture characteristic of a true Maritozzo.
Variations
- Maritozzo con Uvetta: Pine nuts and raisins are mixed directly into the dough before baking.
Chef's Notes & Storage
- Historically, Roman grooms (marito means husband) would hide an engagement ring inside this pastry to propose to their brides.
Nutrition Estimate
380 calories · 7g protein · 45g carbs · 20g fat · 1g fiber per serving
