Recipe details
Prep time
30
min
Cooking time
120
min
Total time
150
min
Ingredients
For the Maritozzi Buns:
Warm the milk slightly and add to a bowl with 2 tbsp of the flour, 15g caster sugar and the sachet of yeast. Stir briefly and cover and allow to rest for 30 mins.120ml whole milk, warmed
- 250g bread flour (plus 1-2 tbsp extra)
- 1 x 7g sachet of easy bake yeast
- 25g caster sugar + 15g
- 1 egg
- Zest of 1 lemon
- 2 tbsp of good quality olive oil
- Pinch of salt
For the filling:
- 250ml double cream
- 1 tbsp icing sugar
For the Glaze:
- 15g caster sugar
- 30ml water
Instructions
- Warm the milk slightly, (I find 30 seconds in the microwave is best) no cooler than body temperature and add to a bowl with 2 tbsp of the flour, 15g caster sugar and the sachet of yeast. Once the time is up it should look puffy and spongey. Stir briefly and cover and allow to rest for 30 mins.
- When the 30 minutes is up, add the remaining flour, sugar and salt to a large bowl. Add the yeast mix to the flour and stir with a spoon or your hand until you have a shaggy dough.
- Add the lemon zest, then whisk the egg and oil together and add that too. Continue to mix the dough together and if it’s too sticky to form a rough ball add 1-2 tsp of flour until you can. Don't be tempted to add too much flour. Leave to cover for ten minutes.
- Lightly oil a work surface so it is oiled, but with no residue. After the first ten minutes, remove the dough from the bowl and knead ten times. Return to the bowl, cover and repeat this process every ten minutes twice more.
- Form a tidy ball and return to the bowl, cover and allow to rise for 1 hour, preferably in a warm place.
- After one hour, divide and shape into 8 even balls. I weigh my dough, and divide by 8 to keep it precise, on this occasion each ball weighed 57g. Spread them out on a lined baking tray around 5cm apart, cover and leave to rise for 45 mins. or slightly longer if your house is cooler.
- At 30 minutes preheat your oven to 190c and add the remaining 15g sugar and 2 tbsp water to a pan. Allow to boil for two minutes and remove from the heat.
- Bake the dough balls for 12 minutes and remove from the oven. You want them to be golden in colour and sound hollow when tapped on the bottom. Now brush with the glaze and allow to cool.
- Once cooled, whip the cream and icing sugar into soft peaks, and cut each Maritozzi in half, almost all the way but ensure it is still joined across the bottom. Hold the bun open with your hand, spoon in the cream and smooth with a palette knife. This is easier to do than you imagine, and if you get any cream on the bun just wipe away with the palette knife.
- And there you have it! Serve and eat on the same day.
What are Maritozzi Buns?
Maritozzi are traditional Italian sweet buns, originating from Rome. They are typically made from a rich, sweet dough that is flavoured with honey and sometimes orange blossom water. Maritozzi are often filled with whipped cream, creating a delicious contrast between the soft, slightly sweet bun and the light, creamy filling. They are a popular treat in Roman cuisine, especially during special occasions or as an indulgent dessert option.
Tips for the best home made Maritozzi Buns:
Here are some tips to help you achieve perfect Maritozzi every time!
- Quality Ingredients: Start with high-quality, fresh ingredients like flour, butter, eggs, and honey for the best flavour and texture.
- Proper Flour: Use a good quality all-purpose flour with a moderate protein content for a soft, yet sturdy dough.
- Yeast Activation: Ensure your yeast is active and fresh. Dissolve it in warm water or milk with a bit of sugar to activate it before incorporating it into the dough.
- Kneading Technique: Knead the dough thoroughly until it becomes elastic and smooth. This helps develop the gluten for a good rise and texture.
- Proper Rise Time: Allow the dough to rise in a warm, draft-free place until it has doubled in size. This might take a couple of hours depending on the temperature of the room.
- Honey and Orange Blossom Flavouring: Incorporate honey and, if desired, a touch of orange blossom water for that traditional, aromatic flavor.
- Gentle Handling: Be gentle when working with the dough to avoid overworking it, which can result in tough maritozzi.
- Even Portioning: When shaping the buns, make sure to portion the dough evenly for consistent baking.
- Proper Proofing: Allow the shaped buns to proof before baking. This allows them to rise one last time before they go into the oven.
- Egg Wash: Brushing the tops with an egg wash before baking gives a glossy, golden finish.
- Baking Time and Temperature: Bake in a preheated oven at the right temperature specified in your recipe. This ensures they cook evenly and achieve the desired texture.
- Cooling and Filling: Allow the maritozzi to cool completely before slicing and filling with whipped cream. This prevents the cream from melting too quickly.
- Enjoy Fresh: Maritozzi are best enjoyed fresh on the day they're made. If storing, keep them in an airtight container for up to a day, but they're at their prime when freshly baked.
- Experiment: Feel free to experiment with different flavors or fillings to make maritozzi your own.
By following these tips, you'll be well on your way to creating delicious homemade maritozzi buns.
About the author
