Gorgeous Maritozzi (Roman Pastry)
The name "Maritozzi" comes from the Italian word meaning "husband." Traditionally, it was common for a fiancé to prepare or gift his future wife a Maritozzi bun as a sign of love. To make it even more special, he would often hide an engagement ring inside the bun as a surprise. Here are a few reasons why we love Maritozzi:
- They are made from soft, sweet, yeasted dough enriched with olive oil and vanilla.
- The filling consists of whipped cream and chocolate spread.
- They taste best when enjoyed on the same day they are made.
- Both kids and adults love them.
- You can make the buns ahead of time and store them in the freezer until needed.
How's that for a special recipe?
Essential ingredients
This dessert is made with three delicious components. First, we need to make and bake our sweet brioche buns; then, we need whipped cream and chocolate spread. The entire recipe is provided below, and the following paragraph offers additional information about the ingredients.
Dough - make a simple yeasted dough. We will need bread flour or Manitoba (00) flour, which makes the dough soft and fluffy. Add the remaining ingredients to create soft, delicious buns.
Whipping cream - The filling is made of two components, one being whipped cream. We need whipping cream, sugar, and vanilla to combine.
Lino Lada - Lino Lado Gold Creamy is our go-to chocolate spread for this recipe, as the texture is perfectly creamy and easy to pipe. If you can't find it in your country, feel free to use Nutella.
Storing and freezing
We don't recommend storing the decorated sweet buns. However, you can store the dough and whipped cream separately.
Store the baked buns at room temperature in a bread basket for up to a day, or transfer them to a freezer bag for more extended storage. They can be kept in the freezer for up to 3 months. Before using, bring them to room temperature.
Store the whipped cream separately in the fridge for up to 3 days.
How to make Maritozzi (Roman Pastry) at home (video)
Check this short video to master making this lovely Maritozzi (Roman Pastry) at home.
Next, try these lovely desserts
- Semlor (Swedish Cream Buns)
- Cream Puffs
- Tiramisu Doughnuts
- Custard Slice
- Slovenian Sweet Omelette
Made in collaboration Podravka d.o.o.
METHOD
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prepare the dough
In a bowl of a stand mixer fitted with the dough hook, combine flour, lukewarm milk, sugar, egg, vanilla, active dry yeast, and lemon zest. Mix for 8 minutes, then add the salt, butter, and olive oil and continue to mix for an additional 10 minutes or until the dough is elastic and smooth. Cover the bowl with clingfilm and set aside to proof at room temperature for 45 minutes, allowing the dough to rise. Feel free to knead the dough by hand if you don't have a stand mixer.
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shape the dough
Divide the dough into 14 parts. Each should weigh around 70g / 2.5 oz. Shape into round balls with your hands. Line two large baking sheets with parchment paper and place the balls on top. Ensure there is sufficient space between each ball for proofreading. Cover with a kitchen towel and set aside to proof at room temperature for 1 to 1.5 hours or until visibly risen. Set a rack in the middle of the oven and preheat it to 210 °C / 410°F.
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bake
In a bowl, beat together an egg and milk. Brush the buns with the mixture. Place the first pan in the oven and bake for 16-18 minutes at 210°C / 410°F, or until golden brown and cooked through. After about 8 minutes of baking, turn the baking sheet 180 ° if they are getting brown too fast. Repeat the process with the remaining ingredients. Remove the baked buns from the oven and transfer them to a wire rack to cool. Then, bake the remaining buns.
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filling
Add the whipping cream, vanilla, and sugar to a bowl. Beat with an electric mixer until stiff peaks form. Cut the cooled buns vertically in half, ensuring that the cut does not go all the way through them. Generously pipe the chocolate cream first, then a generous layer of whipped cream. Repeat the process until all the buns are used, then serve.
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