Kitchen Recipe Collection
Italian Maritozzo
The pride of Roman breakfasts. A soft, slightly sweet, olive-oil-enriched brioche bun sliced open and overstuffed with a massive amount of lightly sweetened whipped cream.
- Prep
- 180 min
- Cook
- 15 min
- Total
- 195 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- bread flour
- milk
- water
- fresh yeast
- sugar
- extra virgin olive oil
- egg
- honey
- orange and lemon zest
- pine nuts and raisins (optional)
- heavy whipping cream
- powdered sugar
Equipment
- Stand mixer
- Baking sheet
- Dough scraper
Instructions
- 1
Make Biga (Starter)
Mix a small amount of flour, water, and yeast. Let it rise for 2 hours. This provides depth of flavor.
- 2
Mix Dough
In a stand mixer, combine the biga with the remaining flour, milk, egg, sugar, honey, and citrus zest. Knead until smooth.
- 3
Add Oil
Slowly drizzle in the extra virgin olive oil while kneading, until the dough is highly elastic and glossy. (Fold in raisins/pine nuts here if using).
- 4
First Proof
Let the dough rise until doubled in size.
- 5
Shape Buns
Divide the dough into 80g portions. Roll them into slightly elongated, oval buns.
- 6
Second Proof
Place on a baking sheet, cover, and let rise until puffy and doubled.
- 7
Bake
Brush with an egg wash or milk. Bake at 350°F (175°C) for 12-15 minutes until deep golden. Let cool completely.
- 8
Whip Cream
Whip cold heavy cream with a small amount of powdered sugar. Do not over-sweeten it.
- 9
Slice
Slice the cooled buns diagonally across the top, stopping just before cutting all the way through (like a hot dog bun).
- 10
Stuff
Fill the bun aggressively with whipped cream. Use a straight spatula to scrape the excess cream flush with the edges of the bun. Dust with powdered sugar.
Cooking Tips
- Traditional Roman maritozzi use olive oil in the dough, not butter, which gives a distinctive Mediterranean flavor.
- The whipped cream should be barely sweetened, as the bun provides the necessary sweetness.
Variations
- Maritozzo Salato: A savory version (no sugar in dough) split and filled with burrata, mortadella, or anchovies.
Chef's Notes & Storage
- The name comes from 'marito' (husband); traditionally, grooms-to-be would hide an engagement ring inside the cream for their fiancé.
Nutrition Estimate
410 calories · 7g protein · 40g carbs · 25g fat · 1g fiber per serving
