Get the Recipe: Maritozzi
Maritozzi are classic Italian cream buns, with a brioche bun filled with whipped cream and a raspberry and garnished with pistachios.
Ingredients
- 6 Tablespoons (90 g) milk, warmed to lukewarm, about 105F
- 1 teaspoon (4 g) active dry or instant yeast
- 2 2/3 cup (334 g) all-purpose flour, spooned and levelled
- 1/4 cup (54 g) white granulated sugar
- 2 large eggs, lightly beaten
- 1/4 teaspoon (2 g) fine salt
- 1 Tablespoon (14 g) runny honey
- 1 teaspoon orange zest
- 1/4 cup (50 g) butter, at room temperature
For the egg wash before baking:
- 1 large egg yolk
- 1 Tablespoon cold water
For filling after baking:
- 10 fresh raspberries, or raspberry jam
For the whipped cream:
- 2 cups (500 ml) whipping cream, 35% b.f.
- 4-6 Tablespoon icing/confectioners' sugar, adjust for sweetness preference
- Chopped pistachios, for garnish
Instructions
- TIp! For best results, use a kitchen scale and the weight measurements. If you don't have a scale, be sure you spoon and level the flour to avoid using too much flour.
- In a small bowl mix together the lukewarm milk and yeast. Let stand for 10 minutes.
- In the bowl of a stand mixer fitted with the kneading hook, add the flour, white sugar, eggs, milk/yeast mixture, salt, honey and orange zest. Knead for about 5 minutes or until a moist but firm dough forms. It should clean the bowl at this point.
- Tip! I use a large 7 qt. mixer and I find that when adding the butter, the kneading hook doesn't grab the dough as it should. That could be specific to my mixer, but if you find that the kneading hook isn't moving/kneading the dough, switch to the paddle attachment and mix on Speed 1 for the 4 or 5 minutes. The dough should come together as it should, cleaning the bowl with only a bit of stickiness on the bottom of the bowl.
- With the mixer running, add the butter to the bowl in small pieces and knead into the dough. Continue kneading the dough for another 5 minutes or until the butter is fully mixed into the dough. The dough may look sticky, but it should clean the sides bowl with just a bit of stickiness on the bottom of the bowl.
- Remove the dough to a lightly floured work surface and knead briefly, adding more flour only if the dough is sticking to your hands or the work surface. For the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 2 - 3 hours. (Yes, this is a slow-rising dough!)
- Tip! You can make small buns by dividing the dough into 12 pieces or large buns by dividing the dough into 8 pieces.
- Remove the dough onto a lightly floured work surface. If you have a kitchen scale, weigh the total ball of dough and divide by the number of buns you are making. If making 10, the weight for each piece is generally about 60-65 grams each). If you don't have a scale, try your best to evenly divide the dough into 10 pieces (or the number of buns you want.) Gently roll each bun into a small round shape by stretching out the top until it is smooth, then flipping it over and pinching the dough tightly. Flip back over with the smooth side up and cup your hand over the ball and gently rotate it on the work surface to seal the bottom of the bun.
- Place them onto a large parchment-lined baking sheet, allowing about 2 inches between them. Cover with a tea towel or greased plastic wrap loosely laid over top and let them rise for 30 minutes at room temperature.
- Preheat oven to 375F (regular bake setting/not convection or fan-assisted).
- Prepare the egg wash by mixing together the egg yolk and water in a small bowl.
- When ready to bake, brush the buns with the egg wash, ensuring you thoroughly cover the entire bun with egg wash right down to the bottom. Place into the preheated oven and bake for about 12-14 minutes or until nicely golden on top.
- Remove from the oven and immediately transfer to a cooling rack to cool completely before filling. *The buns must be completely cooled! Any bit of warmth in the buns will melt the whipped cream.
- Right before serving, place the whipping cream and icing sugar into a mixer fitted with the whisk attachment (or use a bowl with an electric beater). Beat the whipped cream until it reaches a medium-firm peak.
- Cut the maritozzi in half in the middle without cutting all the way through the bun.
- Use one hand to spread the bun open as widely. Place a single fresh raspberry into the bottom of the bun (or a small dollop of raspberry jam), then pipe or spoon the whipped cream filling into the bun, over-filling the bun slightly. Use an off-set spatula or the flat edge of a knife to scrape the excess whipped cream off the top, leaving it level with the edges of the bun.
- Garnish by sprinkling chopped pistachios over the whipped cream and dusting the buns with icing sugar.
- Tip! I used a Wilton 1D piping tip to pipe a rosette on top of the whipped cream before garnishing.
- The baked (and unfilled) maritozzi are best enjoyed within 24 hours of baking. You can freeze the maritozzi well-wrapped for up to 3 months. Thaw and room temperature for 20-30 minutes, then fill with whipped cream to serve. Once the maritozzi are filled, eat immediately or refrigerate and eat within 2 hours.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find substitution suggestions, variations and step-by-step photos that you might find helpful.
Serving: 1bun, Calories: 290kcal, Carbohydrates: 38g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 144mg, Potassium: 146mg, Fiber: 1g, Sugar: 12g, Vitamin A: 410IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 2mg
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