AuthordanieldiverMaritozzi are Roman cream buns. Soft brioche style buns that are split down the centre and loaded with lots of whipped cream. If making these for a party I will add some extras by which I mean I will sprinkle some of the filled buns with pistachio, some with finely chopped chocolate and sometimes even add a blob of jam. However, you eat them they are truely delicious and I can assure you that you won't be dissapointed with these maritozzi.
Add the flour to the bowl of a stand mixer. On one side add the sugar and salt and the dried yeast to the opposite side. Using a fine grater, zest ½ the orange and ½ the lemon into the bowl. Attach the dough hook attachment to your mixer, mix the dry ingredients.
Crack the egg into the warm milk and add the vanilla extract. Pour the mixture into the dry ingredients. Allow to mix for 4 – 5 minutes before dropping in blobs of the butter with the mixer running until each piece is incorporated before adding the next. Let it knead away for 10 – 12 minutes until you have a smooth tacky dough.
Turn the dough out and form into a ball. Place in a large bowl and cover with cling film or a plate until the dough has doubled in size. This will take and 1 – 2 hours depending on how warm your kitchen is.
Turn the dough out again and knead gently. Form into a thick sausage shape the divide into 10 equal parts. To be precise you can use scale aiming for dough balls of 75 – 80g.
To each piece of dough, we want to bring the edge into the centre to form a ball then place it seam side down on the counter and with a cupped hand roll the dough to form a tight ball. Then place seam side down on a parchment lined baking sheet and repeat with the remaining dough. Cover with a clean tea towel and allow to rise again for about 40 minutes until almost doubled in size again.
Heat oven to 180°C / 160°C fan. Remove the tea towel and transfer the balls to the hot oven cook for 12 – 15 minutes. To test if done turn over and tap on the bottom. If ready they will sound hollow
To a small saucepan add the 2 tablespoons of caster sugar and 50ml of water. Bring to a boil then allow to boil for 2 minutes. Then brush the buns all over with the sticky glaze and place on a cooling rack until completely cool.
To fill the buns cut across the middle almost to the bottom being carefully not to cut right through. Whisk together the cream and icing sugar and beat until thick, soft peaks are formed.
Using a spoon or small spatula divide the cream between the buns filling generously then smooth it out. Dust with icing sugar before serving.
Ingredients
Directions
Add the flour to the bowl of a stand mixer. On one side add the sugar and salt and the dried yeast to the opposite side. Using a fine grater, zest ½ the orange and ½ the lemon into the bowl. Attach the dough hook attachment to your mixer, mix the dry ingredients.
Crack the egg into the warm milk and add the vanilla extract. Pour the mixture into the dry ingredients. Allow to mix for 4 – 5 minutes before dropping in blobs of the butter with the mixer running until each piece is incorporated before adding the next. Let it knead away for 10 – 12 minutes until you have a smooth tacky dough.
Turn the dough out and form into a ball. Place in a large bowl and cover with cling film or a plate until the dough has doubled in size. This will take and 1 – 2 hours depending on how warm your kitchen is.
Turn the dough out again and knead gently. Form into a thick sausage shape the divide into 10 equal parts. To be precise you can use scale aiming for dough balls of 75 – 80g.
To each piece of dough, we want to bring the edge into the centre to form a ball then place it seam side down on the counter and with a cupped hand roll the dough to form a tight ball. Then place seam side down on a parchment lined baking sheet and repeat with the remaining dough. Cover with a clean tea towel and allow to rise again for about 40 minutes until almost doubled in size again.
Heat oven to 180°C / 160°C fan. Remove the tea towel and transfer the balls to the hot oven cook for 12 – 15 minutes. To test if done turn over and tap on the bottom. If ready they will sound hollow
To a small saucepan add the 2 tablespoons of caster sugar and 50ml of water. Bring to a boil then allow to boil for 2 minutes. Then brush the buns all over with the sticky glaze and place on a cooling rack until completely cool.
To fill the buns cut across the middle almost to the bottom being carefully not to cut right through. Whisk together the cream and icing sugar and beat until thick, soft peaks are formed.
Using a spoon or small spatula divide the cream between the buns filling generously then smooth it out. Dust with icing sugar before serving.