Maritozzi
Maritozzi, from above
Non vegEggRome

Maritozzi

Soft sweet buns split and stuffed with a cloud of whipped cream. Rome's breakfast love letter.

150 minTime
8 gProtein each
mildSpice
3hPlan ahead. Soak for 3 hours first; the 150 minutes come after.
The husband bun1 chapter · 1 min read

Make it your way

Grandma's wayBrioche, whipped cream.
The original
443kcalsame
8 gproteinsame
2 gfibresame
150minutessame

Maritozzo con la panna.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)4 cups
Milk¾ cup plus 1 tbsp
Egg2
Sugar⅓ cup dough, 3 tbsp cream
Butter4 tbsp, soft
Instant dry yeast2 tsp
Lemonzest
Honey1 tbsp
Salt½ tsp
Fresh cream (thickened cream, heavy cream)2 cups, for whipping
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

4 steps
  1. 1Knead flour, milk, eggs, sugar, yeast, honey, zest and salt; add butter and knead until silky. Rise 2 hours.
  2. 2Shape into 10 ovals, rise 1 hour.
  3. 3Bake at 180C for 15 minutes; brush with syrup while warm.
  4. 4Whip cream with sugar and vanilla. Split cooled buns and overfill, smoothing flush.
Serve it like this

Smooth the cream flush with the bun, dust with icing sugar and serve with a cappuccino.

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Make it a meal

What goes with Maritozzi: a bread or rice, a side, something to drink and something sweet.

A little snack Supplì80 min
A little snack Olive all'ascolana75 min
To drink Cappuccino5 min
To drink Virgin bellini8 min
Something sweet Granita al limone15 min
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