Maritozzi con la PannaCream-Filled Sweet Buns
Soft Roman sweet buns scented with orange and filled with whipped cream. Maritozzi are common in cafés and bakeries around Vatican City.
Prep
35m
Cook
18m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 250mlWhole Milk (lukewarm)
- 2pcsEgg
- 80gUnsalted Butter (softened)
- 70gWhite Sugar
- 4gSalt
- 5gOrange Zest
Filling
- 400mlHeavy Cream (well chilled)
- 40gPowdered Sugar
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, active dry yeast, white sugar, salt, and orange zest in a large bowl.
- 02
Add the whole milk, eggs, and unsalted butter, then knead until the dough is smooth and elastic.
- 03
Cover and let the dough rise until doubled in size.
- 04
Shape the dough into oval buns, place them on a tray, and let them rise again until puffy.
- 05
Bake at 190°C (374°F) until golden and cooked through, then let the buns cool completely.
- 06
Whip the heavy cream with the powdered sugar and vanilla extract until thick and fluffy.
- 07
Split each bun down the top without cutting all the way through, fill generously with the whipped cream, and smooth the top before serving.
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