Maritozzi: Fluffy Italian Sweet Buns Filled with Whipped Cream Recipe

Introduction

Maritozzi are soft, sweet Italian buns filled with rich whipped cream, perfect for a delightful breakfast or an indulgent treat. This recipe guides you through making these tender brioche-style rolls with a luscious cream center. You’ll love their light texture and classic confectioners’ sugar finish.

Ingredients

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 3 tablespoons (35g) granulated sugar
• 1 1/4 teaspoons (8g) table salt
• 1 tablespoon instant yeast
• 3 large eggs, cold from the refrigerator
• 1/4 cup (57g) water, cool
• 10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• 1 cup (227g) heavy cream or whipping cream
• 2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing

Instructions

1. Step 1: Weigh your flour or measure by gently spooning it into a cup and sweeping off the excess.
2. Step 2: In a stand mixer fitted with the dough hook, combine flour, dry milk, sugar, salt, instant yeast, eggs, and water. Mix and knead until a smooth, stretchy dough forms that cleans the sides of the bowl, about 7 to 10 minutes at medium speed.
3. Step 3: Add one piece of butter at a time to the dough, mixing at medium speed until fully incorporated before adding the next piece. Continue kneading for another 5 to 10 minutes until the dough is soft and smooth. Use a mixer for best results; hand kneading is not recommended.
4. Step 4: Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 hour at room temperature. Then refrigerate for several hours or overnight to slow fermentation and chill the butter.
5. Step 5: Turn the chilled dough onto a work surface and divide into 12 pieces (60g to 65g each). Shape each piece into a tight ball using a circular motion with your pinky and thumb.
6. Step 6: Space the buns evenly on two greased or parchment-lined baking sheets, cover lightly, and let rise for 2 1/2 to 3 hours until doubled and puffy.
7. Step 7: Preheat the oven to 375°F near the end of the rise. Brush the buns gently with the egg wash just before baking for extra shine and color.
8. Step 8: Bake the buns for 15 to 20 minutes, tenting with foil after 10 minutes if they brown too quickly. Once golden and well risen, remove from oven. Let stand 5 minutes, then transfer to a rack to cool completely.
9. Step 9: To make the whipped cream, beat the cream until soft peaks form. Add confectioners’ sugar and continue beating until stiff peaks form, avoiding overbeating.
10. Step 10: Use a serrated knife to cut a lengthwise slit down the center of each bun, keeping the base intact.
11. Step 11: Open each bun slightly and spoon 2 to 3 tablespoons of whipped cream inside, creating a center about 1 1/2” wide. Level the cream flush with the edges using an offset spatula, removing any excess for a clean finish.
12. Step 12: Dust the tops generously with confectioners’ sugar or garnish as you like for a traditional look.
13. Step 13: Filled maritozzi are best served immediately or the same day. Freeze any unfilled buns to enjoy later as sandwich rolls or for future maritozzi.

Tips & Variations

• If your oven has a strong bottom heat, place an extra baking sheet underneath to protect the bottoms from over-browning.
• For extra flavor, fold in a teaspoon of orange zest into the dough or whipped cream.
• Try filling with jam or custard instead of whipped cream for a different twist.
• Use chilled butter but let eggs come close to room temperature to help dough rise evenly.

Storage

Store filled maritozzi at room temperature and consume the same day for the best texture. Unfilled buns freeze well for up to 1 month; thaw completely before slicing and filling. Reheat unfilled buns briefly in a warm oven to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a mixer?

This dough is very soft and buttery, making it difficult to knead by hand. We recommend using a stand mixer with a dough hook for best results.

How do I keep the whipped cream from weeping inside the bun?

Use heavy cream and beat it to stiff peaks, but avoid overbeating. Fill the buns just before serving and keep them cool until ready to enjoy.

Maritozzi: Fluffy Italian Sweet Buns Filled with Whipped Cream Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 447 reviews

Maritozzi are soft, sweet Italian brioche buns traditionally filled with whipped cream. This recipe features a rich, buttery dough enriched with eggs and dry milk, slow-fermented for deeper flavor, then baked until golden. Once cooled, the buns are sliced open and filled with lightly sweetened whipped cream, making an indulgent treat perfect for breakfast or dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 40 minutes (including rises and chilling time)
• Yield: 12 buns 1x
• Category: Breakfast / Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 3 tablespoons (35g) granulated sugar
• 1 1/4 teaspoons (8g) table salt
• 1 tablespoon instant yeast
• 3 large eggs, cold from the refrigerator
• 1/4 cup (57g) water, cool
• 10 tablespoons (142g) unsalted butter, at cool room temperature; divided into 5 equal pieces

For Egg Wash

• 1 large egg, beaten with 1 tablespoon water

Filling

• 1 cup (227g) heavy cream or whipping cream
• 2 1/2 tablespoons (35g) confectioners’ sugar, plus more for finishing

Instructions

1. Prepare the dough: Measure the flour accurately by weighing or spooning it into a cup and leveling off. Combine all dough ingredients except butter in a stand mixer fitted with a dough hook and knead on medium speed until smooth and elastic, about 7 to 10 minutes.
2. Incorporate butter: Add the butter in five separate pieces, mixing each piece fully into the dough before adding the next. Continue kneading until the dough is soft, smooth, and forms a cohesive ball, an additional 5 to 10 minutes. The dough is very soft and stretchable.
3. First rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour at room temperature. Refrigerate for several hours or overnight to slow fermentation and firm the butter.
4. Shape rolls: Turn out the chilled dough onto a work surface, divide into 12 equal pieces weighing 60 to 65 grams each. Shape each piece into a tight ball by cupping in your hand and rolling with your thumb and pinky.
5. Second rise: Place the shaped buns evenly spaced on two greased or parchment-lined baking sheets. Cover lightly and let rise for 2 1/2 to 3 hours until doubled and puffy.
6. Preheat oven and apply egg wash: Preheat the oven to 375°F (190°C). Just before baking, gently brush the buns with the egg wash for a shiny, golden color.
7. Bake the buns: Bake for 15 to 20 minutes, tenting with foil after 10 minutes if browning too quickly. The buns should be golden-brown and well-risen. Remove from oven and cool on racks after standing 5 minutes.
8. Make whipped cream: Beat heavy cream in a large bowl or mixer fitted with a whisk attachment until soft peaks form. Add confectioners’ sugar and beat until stiff peaks develop, being careful not to overbeat.
9. Slice and fill: Using a serrated knife, make a lengthwise slit down each bun, keeping the base intact. Open the buns slightly and spoon 2 to 3 tablespoons of whipped cream inside, leveling the cream flush with the edges.
10. Garnish and serve: Dust the filled buns generously with confectioners’ sugar. Serve immediately for best texture and flavor.
11. Storage tip: Fill buns right before serving. Unfilled buns can be frozen and later used as sandwich or burger rolls.

Notes

• Accurate flour measurement is essential for dough consistency.
• Dough is very soft and sticky; use a stand mixer rather than kneading by hand.
• Slow fermentation in the refrigerator improves flavor and dough handling.
• Tenting the buns with foil during baking prevents over-browning.
• Filled maritozzi are best eaten the same day for optimal freshness.
• Unfilled buns freeze well and can be repurposed for other uses.

Keywords: maritozzi, Italian brioche buns, sweet rolls, whipped cream filled buns, Italian desserts, brioche recipe