Description
Sweet Roman maritozzo buns showcase classic Italian pastry craftsmanship with delicate cream-filled rolls. Pillowy dough and rich vanilla filling invite passionate bakers to explore delightful Roman culinary traditions.
Ingredients
Scale
- 500 g (3 ½ cups) all-purpose flour
- 160 ml (⅔ cup) lukewarm milk
- 100 g soft butter (cubed)
- 70 g (⅓ cup) sugar
- 2 large eggs
- 11 g (2 tsps) active dry yeast
- 1 tsp vanilla extract
- 1 pinch of salt
- 500 ml (2 cups) very cold whipping cream
- 40 g (⅓ cup) powdered sugar
- 30 g (3 tbsps) vanilla instant pudding powder
- 1 tsp vanilla extract
- 80 ml (⅓ cup) water
- 70 g (⅓ cup) sugar
- 1 beaten egg
- Powdered sugar for dusting
Instructions
- Dough Preparation: Blend flour, yeast, butter, sugar, milk, eggs, vanilla extract, and salt in a stand mixer until a smooth, elastic dough forms with consistent texture.
- First Proofing: Cover the dough and allow it to rise in a warm space until volume doubles, typically 1-2 hours.
- Shaping: Divide the risen dough into two logs, slice each into six pieces, and gently shape each piece into round balls on a parchment-lined baking tray with adequate spacing.
- Second Proofing: Let the shaped rolls expand for approximately 30 minutes, allowing them to become puffy and light.
- Sugar Syrup Creation: Dissolve sugar in water, bring to a gentle boil, then cool to room temperature for brushing.
- Baking Preparation: Heat the oven to 170°C and brush the proofed rolls with beaten egg for a golden finish.
- Baking Process: Bake the rolls until they transform into a rich, golden color, approximately 12-16 minutes.
- Syrup Glazing: While warm, generously brush the freshly baked rolls with the prepared sugar syrup for added moisture and shine.
- Cream Preparation: Whip cold cream with powdered sugar, vanilla pudding powder, and vanilla extract until achieving a thick, stable consistency.
- Final Assembly: Once cooled, slice rolls carefully, maintaining an intact base, then pipe the vanilla cream generously inside and dust with powdered sugar.
- Serving: Present the maritozzo immediately to savor their ultimate freshness and delightful flavor.
Notes
- Dough Handling: Knead the mixture thoroughly to develop gluten, ensuring a soft and elastic texture that’s crucial for authentic maritozzo.
- Rising Technique: Place dough in a warm, draft-free area to guarantee proper fermentation and optimal volume expansion.
- Shaping Precision: Create uniform balls by gently rolling each piece with minimal pressure to maintain delicate air pockets.
- Cream Stability: Use cold cream and whip at medium speed to prevent over-beating, which can cause separation and compromise the filling’s smooth consistency.
- Prep Time: 2 hours (including rise time)
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 460
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg