Where it comes from
From Rome, with roots in antiquity; the romantic tradition of gifting them on the first Friday of March.
On the plate
Pillowy, faintly citrus-scented bread cradles a soft swoosh of barely sweet whipped cream that melts on the tongue. Light and luxurious, it is breakfast that feels like dessert.
How it works
Enriching the dough with butter and egg yolk gives a tender, brioche-like crumb, while filling only after cooling keeps the cream from melting against warm bread.
Variations
With pine nuts and raisins in the dough, filled with gelato, with chocolate or pistachio cream, mini maritozzini
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓20 min active · 120 min waiting
How it's made
8 steps · Show ↓- 110 min
Make a soft enriched dough with flour, milk, sugar, egg and butter.
- 260 min
Knead until smooth, then let it rise until doubled.
- 35 min
Divide and shape into small oval buns.
- 440 min
Let the buns proof until puffy.
- 515 min
Brush with egg wash and bake until golden.
- 615 min
Cool the buns completely.
- 75 min
Whip cold cream with a little sugar until thick.
- 85 min
Slit each bun and pipe in a generous dome of cream; dust with sugar.
