Maritozzi
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Maritozzi are soft, fluffy Italian brioche buns filled with mascarpone whipped cream. They have a citrusy, rich flavor and are surprisingly easy to make at home, even if they look like they came from a bakery.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Maritozzi
- More Italian Recipes
Italian cuisine is one of my favorites to make at home, but it doesn't have to stop at just your classic Spaghetti and Meatballs Recipe. Italian desserts are such an incredible treat. You're probably familiar with Tiramisu, but if you've never tried a Maritozzi, you're really missing out.
The buns are lightly sweet with a hint of orange zest, and the filling is both airy and rich. While they need some time to rest and rise, making them is very straightforward.
Here's Why You'll Love This Recipe
- The filling is amazing. Whipped mascarpone cream is lighter than regular whipped cream but has a much richer flavor.
- The dough is very forgiving. It's an easy enriched dough, and you can let it rest overnight in the fridge if that fits your schedule better.
- You can customize these buns however you like. For a traditional version, add golden raisins and toasted pine nuts, or leave them out for a simpler bun.
- These buns look impressive for dessert or brunch, but you don't need any special pastry skills to make them.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Buns
- Bread flour: This gives the buns structure and makes them a bit chewier than with all-purpose flour.
- Milk: Helps activate the yeast and adds richness to the dough.
- Honey: Sweetens the dough and helps feed the yeast.
- Active dry yeast: This helps the buns rise. Be sure to use fresh yeast so your dough rises well.
- Olive oil: Adds moisture and a gentle richness to the buns.
- Heavy cream: Makes the dough even richer and the buns extra tender.
- Eggs: Add structure, richness, and color to the dough.
- Orange zest: This is the classic flavor in maritozzi.
- Kosher salt: Balances the sweetness.
- Vanilla extract: Adds depth to the flavor. You can use vanilla bean paste if you want to see vanilla specks.
- Golden raisins and toasted pine nuts (optional): These are traditional in many Roman bakeries, but you can skip them for a plain bun.
- Egg wash: Gives the buns that glossy, golden finish.
- Powdered sugar: You can dust this on top after filling the buns for a finishing touch.
For the Filling
- Mascarpone cheese: This adds richness and a slight tang to the filling. Be sure it's cold before you begin.
- Powdered sugar: Sweetens the filling.
- Heavy whipping cream: Whip this with the mascarpone for a light, stable filling. Cold cream whips faster and keeps its shape better.
- Vanilla extract: Use real vanilla and not imitation for the best results.
In Photos: How To Make Maritozzi
Step 1: Make The Dough
To start the dough, put the bread flour in a large bowl and make a well in the center. Add the milk and honey, then sprinkle the yeast on top. Let it dissolve for about 5 minutes.
Stir the dough together on medium-low speed, then mix in the olive oil and heavy cream until incorporated.
Stir in the eggs one at a time, letting each fully incorporate before adding the next.
Add the orange zest, salt, vanilla, and raisins or pine nuts, if using.
Knead the dough for at least 10 minutes to build gluten and make it elastic.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or put it in the fridge overnight.
Step 2: Shape The Dough
Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a tight ball and place them on baking sheets lined with parchment paper.
Lightly spray a sheet of plastic wrap with nonstick spray and place it loosely over the dough balls. Let the buns rise in a warm place for another hour.
Preheat your oven to 350°F. Brush the buns with egg wash.
Bake them until they are puffed and golden, about 16 to 24 minutes.
Step 3: Make The Filling
Put the mascarpone, powdered sugar, and vanilla in a large bowl.
Beat them together on medium speed until smooth.
With the mixer on medium-low, slowly pour the heavy cream down the side of the bowl. Pause now and then to scrape the bottom and sides of the bowl.
After all the cream is added, increase the mixer speed to medium-high and whip until the filling forms stiff peaks.
Step 4: Fill The Maritozzi Buns
Let the buns cool completely. Then, split them horizontally.
Fill with mascarpone cream. If you like, dust them with powdered sugar.
Helpful Tips and Tricks
- If you're short on time, let the dough rest overnight in the fridge instead of letting it rise at room temperature. This can make the flavor even better and fit your schedule.
- Don't rush the cream. If you add the heavy cream too quickly, the filling can break. Pour it in slowly and watch the texture as you whip.
- Storage: Keep unfilled buns in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. Once filled, store them in the fridge and eat within a day, as the cream will soften the bread.
More Italian Recipes
Ingredients
For the Buns
- 3 ½ cups bread flour
- ½ cup milk
- ¼ cup honey
- ¼ ounce active dry yeast, (1 packet or about 2 teaspoons)
- ¼ cup olive oil
- 3 tablespoons heavy cream
- 3 eggs, large
- 2 tablespoons orange zest, (the zest of 1 orange)
- 1 ¾ teaspoons kosher salt
- 1 ½ teaspoons vanilla extract, or ½ teaspoon vanilla bean paste
- ¼ cup golden raisins, (optional)
- 2 tablespoons toasted pine nuts, (optional)
- egg wash, (1 egg beaten with a teaspoon or two of water)
- powdered sugar, optional garnish
For the Filling
- 8 ounces mascarpone cheese, cold
- 1 cup powdered sugar
- 2 ¾ cups heavy whipping cream, cold
- 1 ½ teaspoons vanilla extract, or ½ teaspoon vanilla bean paste
Instructions
To Make the Buns
- Place the bread flour in a large mixing bowl and make a well in the center.
- Add the milk and honey to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).
- Stir the dough together on medium-low speed.
- Stir in the olive oil, then the heavy cream until incorporated.
- Stir in the eggs, one at a time, allowing each egg to fully incorporate before adding the next.
- Add the orange zest, salt, vanilla, and raisins/pine nuts (if using), and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour, or refrigerate it overnight.
- Punch down the dough and divide it into 12 equal portions.
- Roll each portion into a tight ball, then place on parchment-lined baking sheets.
- Mist a sheet of plastic wrap with non-stick spray, then lay it lightly over the dough balls.
- Allow the unbaked buns to rest in a warm place for one hour.
- Preheat the oven to 350 degrees F.
- Brush the buns with egg wash, then bake until puffed and golden (approx. 16 to 24 minutes).
- Cool completely, then split horizontally and sandwich with filling.
- Garnish with powdered sugar, if desired.
To Make the Filling
- Place the mascarpone, powdered sugar, and vanilla in a large bowl and beat on medium speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the filling holds stiff peaks.
