From Rome, with roots in antiquity; the romantic tradition of gifting them on the first Friday of March.
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.
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
Where Maritozzo sits in the Italian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 30 min
- 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.
Watch outLet the enriched dough rise until it's truly doubled and springs back slowly when poked; the butter and yolk make it lazy, so give it time.
- 35 min
Divide and shape into small oval buns.
- 440 min
Let the buns proof until puffy.
Watch outProof the shaped buns until puffy and light — underproofed and they bake up dense instead of that airy brioche crumb.
- 515 min
Brush with egg wash and bake until golden.
- 615 min
Cool the buns completely.
Watch outLet the buns cool all the way to room temperature before filling; pipe cream into warm bread and it slumps and melts.
- 75 min
Whip cold cream with a little sugar until thick.
Watch outWhip the cold cream just to firm peaks that hold a piped dome; overwhipping turns it grainy and buttery.
- 85 min
Slit each bun and pipe in a generous dome of cream; dust with sugar.
