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.

Prep Time1

Cook Time30

Resting Time2

Total Time3 30

Course: Dessert, Snack

Cuisine: Italian

Keyword: maritozzi, maritozzi recipe

Servings: pastries

Calories: 563kcal

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.

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