Authentic Roman Maritozzi
An authentic Roman maritozzi is a whipped cream-filled sweet bun that is soft, sweet and luscious. Learn how to make this iconic Italian pastry right at home to enjoy as a breakfast treat, no travel to Rome required!
If you love a sweet treat at breakfast like I do, other Italian favorites include Italian S cookies, Italian breakfast cake or Italian breakfast cookies.
When one thinks of Italian Roman cuisine, pasta might often come to mind first, but these authentic Roman maritozzi are not to be missed! Maritozzo (singular) is an Italian cream filled bun sold all over the city in local pastry shops and cafes.
Similar to brioche, or my Italian Easter bread, the buns are made with an enriched dough containing eggs, butter and sugar. The sweet bun is then filled with an abundance of fresh whipped cream then dusted with powdered sugar. They are soft, fluffy and have world-class taste!
Why You Will Love These Italian Cream Buns
- Bring Italy into your kitchen: Learn how to make it Italian by baking these buns right at home! Whether you want to recall a memorable vacation or are in anticipation of traveling to Italy soon, baking maritozzi at home will create delicious memories in itself!
- Sweet and flavorful: These light, fluffy buns are made from a sweet tender dough then filled with billowy whipped cream. They are a great way to impress friends and family!
Tradition of Maritozzi
As with many beloved foods this sweet bun has history dating back to ancient Rome and the middle ages. According to history, these buns were first created by wives to sustain their hard working husbands and contained figs, raisins, pine nuts, olive oil or honey to enhance them.
As the buns evolved, they became maritozza alla panna, which means with cream. It was said that they were prepared to give as gifts to future brides on the first Friday of March which is where the name might come from, as marito means husband. A gold trinket or ring might have even been hidden inside as an engagement ring!
Today, this authentic Italian treat can still be found all over the Lazio region and in room in coffee shops and bakeries. There is even a day set aside in Rome in December, Maritozzo Day, that celebrates the fame of these buns.
Recipe Ingredients
- Whole milk: Lukewarm milk adds tenderness to the enriched brioche-style yeasted dough.
- Yeast: Ensure that your yeast is fresh and not expired.
- Italian flour 00: Bread flour can also be used.
- Fine sugar: Adds sweet taste to the sweeter dough in a maritozzo.
- Egg: Brought to room temperature.
- Butter: I used softened salted butter for the best maritozzi.
- Zest: Orange zest or lemon zest can be used. I prefer orange zest.
- Vanilla extract: Adds to the rich taste in this sweeter pastry.
- Salt: If you use unsalted butter then increase to ½ teaspoon of salt.
- Egg wash: One large egg and milk.
- Sugar syrup: Water and fine sugar.
- Whipped cream filling: Heavy cream and powdered sugar.
- Powdered sugar: For dusting the Italian cream buns.
Substitutions and Variations
- Olive oil: Many recipes for maritozzi use olive oil instead of butter.
- Yeast: Instead of active dry yeast you can use instant yeast.
- Flour: Manitoba flour or bread flour can be used instead of Italian 00 flour. I do not recommend all-purpose flour.
- Add-ins: During the folding process, you can add in pine nuts, dried fruits, candied fruit, or chocolate chips. If you would like to add warm spices like cinnamon, add with the flour.
- Pastry cream: Instead of whipped cream, add Italian pastry cream or chocolate pastry cream or pipe in the pastry cream and add whipped cream on top!
- Garnish: I love a simple dusting of powdered sugar, but a drizzle of chocolate ganache or homemade Nutella would make these super decadent.
How to Make Authentic Roman Maritozzi
To start, activate the yeast by mixing together the milk and a little sugar in a small bowl. Sprinkle the yeast on top and let sit, then mix together.
Next, make the enriched dough. In the stand mixer add the flour, citrus zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead.
Add the softened butter and knead again, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.
Now it’s time for the dough to perform its first rise. Scrape the dough into a lightly buttered bowl to rise in a warm draft free area until doubled in bulk.
Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baking sheet, cover and do a second rise in a warm draft free area until doubled.
In a small bowl, beat together the egg and milk. Brush egg wash onto the buns then bake until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.
In a large bowl whip the whole cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.
Brush the completely cooled buns with the sugar syrup then cut each bun on a slight angle being careful not to cut all the way through then fill the open area with an abundant amount of whipped cream.
Smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately.
Recipe tips
- Activating the yeast: If you find that after mixing your yeast with the sugar and milk that it is not foamy, your yeast may have gone bad. Start over with new yeast.
- Sticky dough: If you find that the dough is sticky, that is okay! Do not add extra flour as that will cause the buns to become too dry and dense.
- Proof the dough faster: By creating a warm environment. Try placing a pan of hot water in the oven. Place the maritozzi dough on the rack and close the oven door to create a warm moist environment.
- Overnight rise: Room temperature can greatly affect the rising time in this recipe. I often just let the dough rise overnight in the fridge.
- Patience: Making maritozzi while delicious does require a few steps! I find using a stand mixer helpful in making and kneading the dough as well as just planning in advance each step.
Serving Maritozzi
Maritozzi are often served as a breakfast treat along with a cup of Italian espresso or cappuccino. Enjoying one with an Italian Hot Chocolate is so good though for a dessert or snack, too!
Another popular choice is to enjoy them after an evening out, then early the next morning, to drop by the bakery to pick up some freshly made maritozzi then serve them with some fresh fruit or jam.
More Italian Recipes to Try
- Italian Taralli
- Italian Sponge Cake
- Italian Coconut Almond Cookies
- Easy Lemon Muffins
- Italian Homemade Breakfast Biscotti
For us Maritozzi have to be one of the most delicious and wonderful treats that we could eat! I hope you love them as much as we do! Enjoy.
Authentic Roman Maritozzi
Ingredients
- ¼ cup + 3 tablespoons whole milk (lukewarm) (105 grams total, if you double the recipe then double this amount)
- ¾ teaspoon active dry yeast
- 2 cups +2½ tablespoons flour 00 (270 grams total, if you double the recipe then double this amount)
- 3½ tablespoons fine sugar (divided)
- 1 large egg (room temperature)
- 3½ tablespoons butter (softened)
- ½ tablespoon orange or lemon zest (I used orange)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt (if you use unsalted butter then add ½ teaspoon of salt)
EGG WASH
- 1 large egg
- 1 tablespoon milk
SUGAR SYRUP
- ½ cup water
- 3-4 tablespoons granulated sugar
FOR THE CREAM FILLING
- 1 cup cream (whole, heavy or whipping cream at least 30% fat content)
- 1-2 tablespoons powdered sugar (sifted) (I used 1 tablespoon)
EXTRAS
- 2 tablespoons powdered sugar
Instructions
- In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.
- In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes. Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.
- Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.
- Move the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.
- Pre-heat the oven to 350F/180C.
- Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.
FOR THE EGG WASH
- In a small bowl, beat together the egg and milk until combined well.
- Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with an abundant amount of whipped cream, smooth out the whipped cream with a blunt knife so it is even with the outside of the maritozzi. Dust with powdered sugar and serve immediately. Enjoy!
FOR THE CREAM FILLING
- In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.
This a fantastic recipe!
Hi Anne, thanks so much, so glad you enjoyed it. Take care!