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Maritozzi: Fluffy Italian Sweet Buns Filled with Whipped Cream Recipe

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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/maritozzi-fluffy-italian-sweet-buns-filled-with-whipped-cream-recipe/