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Four maritozzi romani con panna on a white plate, split open and filled with thick whipped cream, dusted with powdered sugar

Maritozzi Romani con Panna

Soft Roman sweet buns enriched with honey and orange zest, split open and filled with generously whipped cold cream. A classic Roman breakfast pastry made at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 buns
Calories: 420
Ingredients Method Notes

Ingredients
  

Maritozzi dough
  • 350 g Manitoba flour (or strong bread flour) plus extra for dusting
  • 120 ml whole milk, warm (38 C / 100 F)
  • 4 g instant dry yeast
  • 60 g caster sugar
  • 30 g honey acacia or wildflower
  • 2 large eggs room temperature
  • 60 g unsalted butter room temperature, cut into small cubes
  • 4 g fine salt
  • 1 orange orange zest finely grated
  • 1 tsp vanilla extract
Honey glaze
  • 2 tbsp honey
  • 1 tbsp warm water
Whipped cream filling
  • 400 ml heavy cream (at least 35% fat) very cold
  • 30 g powdered sugar sifted
  • 1 tsp vanilla extract

Method
 

Make the dough
  1. Combine the warm milk and instant dry yeast in a small bowl. Stir briefly and leave for 5 minutes until slightly foamy.
  2. Put the flour, sugar, salt, and orange zest in a large mixing bowl or the bowl of a stand mixer. Make a well in the center.
  3. Add the yeast-milk mixture, eggs, honey, and vanilla extract to the well. Mix until a shaggy dough forms.
  4. Knead by hand on a lightly floured surface, or on medium speed with the dough hook, for 8 minutes until the dough is smooth and elastic.
  5. Add the butter in three additions, kneading each piece in fully before adding the next. This takes about 6 to 8 more minutes. The dough will look greasy at first, then smooth out. It should pass the windowpane test - stretch a small piece thin without it tearing.
  6. Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and leave to rise at room temperature for 90 minutes, or until doubled in size.
Shape and second rise
  1. Turn the dough onto an unfloured surface. Divide into 8 equal pieces, about 80 g each.
  2. Shape each piece into an oval bun by rolling it gently and tucking the ends under to build surface tension. Place on a baking tray lined with parchment paper, spaced 4 cm apart.
  3. Cover loosely with plastic wrap and leave to rise for 60 minutes until noticeably puffed and soft to a light touch.
Bake and glaze
  1. Heat the oven to 180 C / 355 F, conventional (not fan) if possible.
  2. Bake for 18 to 20 minutes until the buns are golden on top and sound hollow when tapped on the base.
  3. While the buns are still hot from the oven, stir together the honey and warm water, then brush generously over the tops. The glaze will sink in slightly and give a shiny finish.
  4. Transfer to a wire rack and cool completely before filling, at least 45 minutes.
Whip the cream and fill
  1. Put the heavy cream, powdered sugar, and vanilla in a cold bowl. Whip with electric beaters on medium-high speed until the cream holds stiff peaks and does not move when you tilt the bowl.
  2. Score each cooled maritozzo lengthways along the top with a serrated knife, cutting about two-thirds of the way through. Open gently.
  3. Spoon or pipe the whipped cream generously into each bun, filling the cavity and letting it overflow both sides. Use a palette knife or the back of a spoon to smooth it level with the cut edges.
  4. Dust lightly with powdered sugar and serve immediately, or refrigerate for up to 3 hours before serving.

Notes

For the lightest crumb, use Manitoba flour and do not skip the windowpane test - under-kneaded dough produces dense buns that can't support the cream filling.