\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy<\/a>.<\/em><\/p>\n<\/noscript><\/div>\n<\/p>\nThese airy, cream-filled pastries are called maritozzi and a must-make for any dessert lover. The buns have a soft, tender texture that pairs perfectly with the luscious vanilla filling! Top them off with a dusting of powdered sugar for a sweet Italian treat that everyone will love.<\/p>\nFor more cream-filled treats, try these clothespin cookies<\/a> or homemade cannoli<\/a>!<\/p>\n<\/noscript><\/figure>\nWhat are Maritozzi?<\/h2>\nMaritozzi (also known as maritozzo) are these amazing sweet buns that come all the way from Rome, Italy. They\u2019ve been a favorite treat for ages, especially around Easter time. These babies are made from a dough that\u2019s super rich and sweet, with sugar, eggs, and butter mixed in. Once they\u2019re baked up all nice and golden, you\u2019ll find they have this soft and fluffy texture that\u2019s just heavenly. But here\u2019s the best part: they\u2019re usually sliced open and filled with whipped cream<\/a>. Sounds absolutely delicious, right?<\/p>\nSo, when you\u2019re craving a sweet, buttery pastry, making maritozzi is the way to go. Trust me, it\u2019s the best use of carbs and sugar. Once these rolls are filled with cream and dusted with powdered sugar, they go fast, so be sure to grab one for yourself! You don\u2019t want to miss out on this amazing dessert! It\u2019s so simple, but so satisfying.<\/p>\nIngredients Needed<\/h2>\nEach ingredient plays a special role in making maritozzi deliciously irresistible, giving them their softness, sweetness, and creamy goodness. I love how simple this ingredient list is! No grocery trip required. Note: find measurements in the recipe card below.<\/p>\n\nMilk (Lukewarm)<\/strong>: Adds moisture and also helps activate the yeast for the dough to rise.<\/li>\nInstant Yeast:<\/strong> Makes the dough fluffy and light by causing it to rise.<\/li>\nAll-Purpose Flour:<\/strong> Gives structure to the dough and makes it soft and tender.<\/li>\nGranulated Sugar:<\/strong> Adds sweetness to the dough and helps activate the yeast. Also gives a nice golden color when baked.<\/li>\nSalt<\/strong>: Enhances the flavor of the dough. Just a pinch is all you need!<\/li>\nEggs (Large, Room Temperature)<\/strong>: Makes the dough rich, moist, and holds it together.<\/li>\nSalted Butter (Room Temperature)<\/strong>: Adds richness, flavor, and moisture to the dough. You can\u2019t go wrong with buttery rolls!<\/li>\nEgg Yolk (in addition to the whole eggs)<\/strong>: Makes the dough richer, more flavorful, and gives it a nice color.<\/li>\nEgg Wash<\/strong>: Brushing it on top gives the buns a shiny, golden appearance when baked.<\/li>\nHeavy Whipping Cream (Chilled)<\/strong>: Whipped into a creamy filling that adds a luscious and decadent texture.<\/li>\nPowdered Sugar:<\/strong> Sweetens the cream filling and adds a nice touch when dusted on top.<\/li>\nVanilla Paste<\/a>:<\/strong> Enhances the flavor of the cream filling with a rich and aromatic vanilla taste.<\/li>\n<\/ul>\nHow to Make Maritozzi<\/h2>\nIt\u2019s a labor of love to make homemade maritozzi! It\u2019s so fun to see the dough rise and then become nice and golden brown in the oven. Of course, the best part is filling them with whipped cream and enjoying them with your family!<\/p>\n\nActivate Yeast: <\/strong>Combine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/li>\nDough Mixture: <\/strong>In the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/li>\nAdd in Butter: <\/strong>Switch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/li>\nKnead: <\/strong>Once the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/li>\nProof: <\/strong>Add a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/li>\nShape into Buns, Proof Again: <\/strong>Once the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/li>\n<\/ol>\nBaking<\/h3>\n\nPreheat Oven, Add Egg Wash: <\/strong>Once the dough balls have doubled in size, preheat the oven to 350 degrees Fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/li>\nBake: <\/strong>Bake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/li>\n<\/ol>\nCream Filling<\/h3>\n\nWhip: <\/strong>In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/li>\nFill<\/strong>: To assemble the maritozzi buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/li>\nEnjoy: <\/strong>Dust maritozzi with additional powdered sugar and enjoy.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips for Making Maritozzi<\/h3>\nGet ready to take your maritozzi to the next level with these insider tips. These tricks will help you troubleshoot sticky dough, speed up the proofing process, and add exciting flavor variations. Remember, a little adjustment and creativity can make a big difference in how your maritozzi turn out.<\/p>\n\nAdjust Dough Consistency: <\/strong>If the dough is very sticky and wet, add additional flour 1 tablespoon at a time. Mix until it has been absorbed and assess whether or not you need anymore flour. The dough should be very soft and a little bit tacky, but should not stick to your fingers.\u00a0<\/li>\nProof Faster: <\/strong>Speed up the proofing process by heating your oven to the warm setting or the lowest temperature it goes. Carefully pour \u00bd cup of water in the bottom of the oven or in a sheet pan on the lowest rack. Place the bowl over covered dough on the rack above and let it proof for 30 minutes or so, until it has doubled in size.\u00a0<\/li>\nUse Vanilla Extract: <\/strong>Instead of vanilla paste you can use 1 teaspoon of vanilla extract.\u00a0<\/li>\nDifferent Flavors: <\/strong>For a variation on flavor, spread a generous tablespoon of nutella, jam, or lemon curd<\/a> on the inside of the cut bun before topping with the cream. You can even try adding some lemon or orange zest to the cream for a bright citrus flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nIf you have leftover buns, here\u2019s how to keep them tasting fresh and delicious:<\/p>\n\nIn the Refrigerator: <\/strong>Store finished maritozzi buns in the fridge in an airtight container. They are best eaten the same day they are made, but will last for 2-3 days.<\/li>\nMake in Advance: <\/strong>You can make the buns up to 2 days in advance, but wait to make the cream and fill them until the day you plan to serve them.<\/li>\nPreparing the Dough Ahead of Time: <\/strong>You can prepare the dough up until shaping the buns the day before. Cover the buns with plastic wrap that has been sprayed with pan spray and set in the fridge overnight. Remove from the fridge and let the buns come to room temperature and proof until doubled in size before continuing with the instructions.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore Amazing Italian Desserts<\/h3>\n<\/header>\n\nTransform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nCombine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n\nIn the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n\nSwitch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n\nOnce the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n\nAdd a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n\nOnce the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n\nOnce the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n\nBake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Filling<\/h4>\n\n\nIn a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n\nTo assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n\nDust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
These airy, cream-filled pastries are called maritozzi and a must-make for any dessert lover. The buns have a soft, tender texture that pairs perfectly with the luscious vanilla filling! Top them off with a dusting of powdered sugar for a sweet Italian treat that everyone will love.<\/p>\n
For more cream-filled treats, try these clothespin cookies<\/a> or homemade cannoli<\/a>!<\/p>\n<\/noscript><\/figure>\nWhat are Maritozzi?<\/h2>\nMaritozzi (also known as maritozzo) are these amazing sweet buns that come all the way from Rome, Italy. They\u2019ve been a favorite treat for ages, especially around Easter time. These babies are made from a dough that\u2019s super rich and sweet, with sugar, eggs, and butter mixed in. Once they\u2019re baked up all nice and golden, you\u2019ll find they have this soft and fluffy texture that\u2019s just heavenly. But here\u2019s the best part: they\u2019re usually sliced open and filled with whipped cream<\/a>. Sounds absolutely delicious, right?<\/p>\nSo, when you\u2019re craving a sweet, buttery pastry, making maritozzi is the way to go. Trust me, it\u2019s the best use of carbs and sugar. Once these rolls are filled with cream and dusted with powdered sugar, they go fast, so be sure to grab one for yourself! You don\u2019t want to miss out on this amazing dessert! It\u2019s so simple, but so satisfying.<\/p>\nIngredients Needed<\/h2>\nEach ingredient plays a special role in making maritozzi deliciously irresistible, giving them their softness, sweetness, and creamy goodness. I love how simple this ingredient list is! No grocery trip required. Note: find measurements in the recipe card below.<\/p>\n\nMilk (Lukewarm)<\/strong>: Adds moisture and also helps activate the yeast for the dough to rise.<\/li>\nInstant Yeast:<\/strong> Makes the dough fluffy and light by causing it to rise.<\/li>\nAll-Purpose Flour:<\/strong> Gives structure to the dough and makes it soft and tender.<\/li>\nGranulated Sugar:<\/strong> Adds sweetness to the dough and helps activate the yeast. Also gives a nice golden color when baked.<\/li>\nSalt<\/strong>: Enhances the flavor of the dough. Just a pinch is all you need!<\/li>\nEggs (Large, Room Temperature)<\/strong>: Makes the dough rich, moist, and holds it together.<\/li>\nSalted Butter (Room Temperature)<\/strong>: Adds richness, flavor, and moisture to the dough. You can\u2019t go wrong with buttery rolls!<\/li>\nEgg Yolk (in addition to the whole eggs)<\/strong>: Makes the dough richer, more flavorful, and gives it a nice color.<\/li>\nEgg Wash<\/strong>: Brushing it on top gives the buns a shiny, golden appearance when baked.<\/li>\nHeavy Whipping Cream (Chilled)<\/strong>: Whipped into a creamy filling that adds a luscious and decadent texture.<\/li>\nPowdered Sugar:<\/strong> Sweetens the cream filling and adds a nice touch when dusted on top.<\/li>\nVanilla Paste<\/a>:<\/strong> Enhances the flavor of the cream filling with a rich and aromatic vanilla taste.<\/li>\n<\/ul>\nHow to Make Maritozzi<\/h2>\nIt\u2019s a labor of love to make homemade maritozzi! It\u2019s so fun to see the dough rise and then become nice and golden brown in the oven. Of course, the best part is filling them with whipped cream and enjoying them with your family!<\/p>\n\nActivate Yeast: <\/strong>Combine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/li>\nDough Mixture: <\/strong>In the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/li>\nAdd in Butter: <\/strong>Switch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/li>\nKnead: <\/strong>Once the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/li>\nProof: <\/strong>Add a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/li>\nShape into Buns, Proof Again: <\/strong>Once the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/li>\n<\/ol>\nBaking<\/h3>\n\nPreheat Oven, Add Egg Wash: <\/strong>Once the dough balls have doubled in size, preheat the oven to 350 degrees Fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/li>\nBake: <\/strong>Bake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/li>\n<\/ol>\nCream Filling<\/h3>\n\nWhip: <\/strong>In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/li>\nFill<\/strong>: To assemble the maritozzi buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/li>\nEnjoy: <\/strong>Dust maritozzi with additional powdered sugar and enjoy.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips for Making Maritozzi<\/h3>\nGet ready to take your maritozzi to the next level with these insider tips. These tricks will help you troubleshoot sticky dough, speed up the proofing process, and add exciting flavor variations. Remember, a little adjustment and creativity can make a big difference in how your maritozzi turn out.<\/p>\n\nAdjust Dough Consistency: <\/strong>If the dough is very sticky and wet, add additional flour 1 tablespoon at a time. Mix until it has been absorbed and assess whether or not you need anymore flour. The dough should be very soft and a little bit tacky, but should not stick to your fingers.\u00a0<\/li>\nProof Faster: <\/strong>Speed up the proofing process by heating your oven to the warm setting or the lowest temperature it goes. Carefully pour \u00bd cup of water in the bottom of the oven or in a sheet pan on the lowest rack. Place the bowl over covered dough on the rack above and let it proof for 30 minutes or so, until it has doubled in size.\u00a0<\/li>\nUse Vanilla Extract: <\/strong>Instead of vanilla paste you can use 1 teaspoon of vanilla extract.\u00a0<\/li>\nDifferent Flavors: <\/strong>For a variation on flavor, spread a generous tablespoon of nutella, jam, or lemon curd<\/a> on the inside of the cut bun before topping with the cream. You can even try adding some lemon or orange zest to the cream for a bright citrus flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nIf you have leftover buns, here\u2019s how to keep them tasting fresh and delicious:<\/p>\n\nIn the Refrigerator: <\/strong>Store finished maritozzi buns in the fridge in an airtight container. They are best eaten the same day they are made, but will last for 2-3 days.<\/li>\nMake in Advance: <\/strong>You can make the buns up to 2 days in advance, but wait to make the cream and fill them until the day you plan to serve them.<\/li>\nPreparing the Dough Ahead of Time: <\/strong>You can prepare the dough up until shaping the buns the day before. Cover the buns with plastic wrap that has been sprayed with pan spray and set in the fridge overnight. Remove from the fridge and let the buns come to room temperature and proof until doubled in size before continuing with the instructions.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore Amazing Italian Desserts<\/h3>\n<\/header>\n\nTransform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nCombine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n\nIn the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n\nSwitch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n\nOnce the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n\nAdd a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n\nOnce the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n\nOnce the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n\nBake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Filling<\/h4>\n\n\nIn a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n\nTo assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n\nDust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Maritozzi (also known as maritozzo) are these amazing sweet buns that come all the way from Rome, Italy. They\u2019ve been a favorite treat for ages, especially around Easter time. These babies are made from a dough that\u2019s super rich and sweet, with sugar, eggs, and butter mixed in. Once they\u2019re baked up all nice and golden, you\u2019ll find they have this soft and fluffy texture that\u2019s just heavenly. But here\u2019s the best part: they\u2019re usually sliced open and filled with whipped cream<\/a>. Sounds absolutely delicious, right?<\/p>\nSo, when you\u2019re craving a sweet, buttery pastry, making maritozzi is the way to go. Trust me, it\u2019s the best use of carbs and sugar. Once these rolls are filled with cream and dusted with powdered sugar, they go fast, so be sure to grab one for yourself! You don\u2019t want to miss out on this amazing dessert! It\u2019s so simple, but so satisfying.<\/p>\nIngredients Needed<\/h2>\nEach ingredient plays a special role in making maritozzi deliciously irresistible, giving them their softness, sweetness, and creamy goodness. I love how simple this ingredient list is! No grocery trip required. Note: find measurements in the recipe card below.<\/p>\n\nMilk (Lukewarm)<\/strong>: Adds moisture and also helps activate the yeast for the dough to rise.<\/li>\nInstant Yeast:<\/strong> Makes the dough fluffy and light by causing it to rise.<\/li>\nAll-Purpose Flour:<\/strong> Gives structure to the dough and makes it soft and tender.<\/li>\nGranulated Sugar:<\/strong> Adds sweetness to the dough and helps activate the yeast. Also gives a nice golden color when baked.<\/li>\nSalt<\/strong>: Enhances the flavor of the dough. Just a pinch is all you need!<\/li>\nEggs (Large, Room Temperature)<\/strong>: Makes the dough rich, moist, and holds it together.<\/li>\nSalted Butter (Room Temperature)<\/strong>: Adds richness, flavor, and moisture to the dough. You can\u2019t go wrong with buttery rolls!<\/li>\nEgg Yolk (in addition to the whole eggs)<\/strong>: Makes the dough richer, more flavorful, and gives it a nice color.<\/li>\nEgg Wash<\/strong>: Brushing it on top gives the buns a shiny, golden appearance when baked.<\/li>\nHeavy Whipping Cream (Chilled)<\/strong>: Whipped into a creamy filling that adds a luscious and decadent texture.<\/li>\nPowdered Sugar:<\/strong> Sweetens the cream filling and adds a nice touch when dusted on top.<\/li>\nVanilla Paste<\/a>:<\/strong> Enhances the flavor of the cream filling with a rich and aromatic vanilla taste.<\/li>\n<\/ul>\nHow to Make Maritozzi<\/h2>\nIt\u2019s a labor of love to make homemade maritozzi! It\u2019s so fun to see the dough rise and then become nice and golden brown in the oven. Of course, the best part is filling them with whipped cream and enjoying them with your family!<\/p>\n\nActivate Yeast: <\/strong>Combine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/li>\nDough Mixture: <\/strong>In the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/li>\nAdd in Butter: <\/strong>Switch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/li>\nKnead: <\/strong>Once the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/li>\nProof: <\/strong>Add a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/li>\nShape into Buns, Proof Again: <\/strong>Once the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/li>\n<\/ol>\nBaking<\/h3>\n\nPreheat Oven, Add Egg Wash: <\/strong>Once the dough balls have doubled in size, preheat the oven to 350 degrees Fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/li>\nBake: <\/strong>Bake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/li>\n<\/ol>\nCream Filling<\/h3>\n\nWhip: <\/strong>In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/li>\nFill<\/strong>: To assemble the maritozzi buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/li>\nEnjoy: <\/strong>Dust maritozzi with additional powdered sugar and enjoy.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips for Making Maritozzi<\/h3>\nGet ready to take your maritozzi to the next level with these insider tips. These tricks will help you troubleshoot sticky dough, speed up the proofing process, and add exciting flavor variations. Remember, a little adjustment and creativity can make a big difference in how your maritozzi turn out.<\/p>\n\nAdjust Dough Consistency: <\/strong>If the dough is very sticky and wet, add additional flour 1 tablespoon at a time. Mix until it has been absorbed and assess whether or not you need anymore flour. The dough should be very soft and a little bit tacky, but should not stick to your fingers.\u00a0<\/li>\nProof Faster: <\/strong>Speed up the proofing process by heating your oven to the warm setting or the lowest temperature it goes. Carefully pour \u00bd cup of water in the bottom of the oven or in a sheet pan on the lowest rack. Place the bowl over covered dough on the rack above and let it proof for 30 minutes or so, until it has doubled in size.\u00a0<\/li>\nUse Vanilla Extract: <\/strong>Instead of vanilla paste you can use 1 teaspoon of vanilla extract.\u00a0<\/li>\nDifferent Flavors: <\/strong>For a variation on flavor, spread a generous tablespoon of nutella, jam, or lemon curd<\/a> on the inside of the cut bun before topping with the cream. You can even try adding some lemon or orange zest to the cream for a bright citrus flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nIf you have leftover buns, here\u2019s how to keep them tasting fresh and delicious:<\/p>\n\nIn the Refrigerator: <\/strong>Store finished maritozzi buns in the fridge in an airtight container. They are best eaten the same day they are made, but will last for 2-3 days.<\/li>\nMake in Advance: <\/strong>You can make the buns up to 2 days in advance, but wait to make the cream and fill them until the day you plan to serve them.<\/li>\nPreparing the Dough Ahead of Time: <\/strong>You can prepare the dough up until shaping the buns the day before. Cover the buns with plastic wrap that has been sprayed with pan spray and set in the fridge overnight. Remove from the fridge and let the buns come to room temperature and proof until doubled in size before continuing with the instructions.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore Amazing Italian Desserts<\/h3>\n<\/header>\n\nTransform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nCombine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n\nIn the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n\nSwitch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n\nOnce the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n\nAdd a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n\nOnce the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n\nOnce the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n\nBake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Filling<\/h4>\n\n\nIn a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n\nTo assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n\nDust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
So, when you\u2019re craving a sweet, buttery pastry, making maritozzi is the way to go. Trust me, it\u2019s the best use of carbs and sugar. Once these rolls are filled with cream and dusted with powdered sugar, they go fast, so be sure to grab one for yourself! You don\u2019t want to miss out on this amazing dessert! It\u2019s so simple, but so satisfying.<\/p>\n
Each ingredient plays a special role in making maritozzi deliciously irresistible, giving them their softness, sweetness, and creamy goodness. I love how simple this ingredient list is! No grocery trip required. Note: find measurements in the recipe card below.<\/p>\n
It\u2019s a labor of love to make homemade maritozzi! It\u2019s so fun to see the dough rise and then become nice and golden brown in the oven. Of course, the best part is filling them with whipped cream and enjoying them with your family!<\/p>\n
Get ready to take your maritozzi to the next level with these insider tips. These tricks will help you troubleshoot sticky dough, speed up the proofing process, and add exciting flavor variations. Remember, a little adjustment and creativity can make a big difference in how your maritozzi turn out.<\/p>\n
<\/div>\n
<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nIf you have leftover buns, here\u2019s how to keep them tasting fresh and delicious:<\/p>\n\nIn the Refrigerator: <\/strong>Store finished maritozzi buns in the fridge in an airtight container. They are best eaten the same day they are made, but will last for 2-3 days.<\/li>\nMake in Advance: <\/strong>You can make the buns up to 2 days in advance, but wait to make the cream and fill them until the day you plan to serve them.<\/li>\nPreparing the Dough Ahead of Time: <\/strong>You can prepare the dough up until shaping the buns the day before. Cover the buns with plastic wrap that has been sprayed with pan spray and set in the fridge overnight. Remove from the fridge and let the buns come to room temperature and proof until doubled in size before continuing with the instructions.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nMore Amazing Italian Desserts<\/h3>\n<\/header>\n\nTransform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nCombine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n\nIn the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n\nSwitch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n\nOnce the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n\nAdd a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n\nOnce the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n\nOnce the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n\nBake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Filling<\/h4>\n\n\nIn a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n\nTo assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n\nDust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
If you have leftover buns, here\u2019s how to keep them tasting fresh and delicious:<\/p>\n
<\/p>\n<\/noscript><\/figure>\n\n\n\nMore Amazing Italian Desserts<\/h3>\n<\/header>\n\nTransform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nCombine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n\nIn the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n\nSwitch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n\nOnce the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n\nAdd a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n\nOnce the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n\nOnce the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n\nBake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Filling<\/h4>\n\n\nIn a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n\nTo assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n\nDust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Transform your kitchen into a bakery with these other amazing Italian treats! They\u2019re perfect no matter if you\u2019re craving something rich and creamy or light and fruity! Try one or try them all, you won\u2019t regret it.<\/p>\n<\/div>\n
Combine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.<\/p>\n<\/li>\n
In the bowl of a stand mixer, add 2 \u00bc cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.<\/p>\n<\/li>\n
Switch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.<\/p>\n<\/li>\n
Once the butter has been absorbed and you\u2019ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.<\/p>\n<\/li>\n
Add a tablespoon of oil to a large bowl and add the dough ball, turning it until it\u2019s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 \u00bd-2 hours.<\/p>\n<\/li>\n
Once the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.<\/p>\n<\/li>\n
Once the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with \u00bc cup of water and gently brush the tops of the buns.<\/p>\n<\/li>\n
Bake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.<\/p>\n<\/li>\n
To assemble the buns, slice down through the center of the top of the buns, cutting about \u00be of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.<\/p>\n<\/li>\n
Dust with additional powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
Serves: 10<\/span><\/p>\nCalories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Calories<\/span>354<\/span>kcal<\/span> (18%)<\/span><\/span>Carbohydrates<\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein<\/span>6<\/span>g<\/span> (12%)<\/span><\/span>Fat<\/span>24<\/span>g<\/span> (37%)<\/span><\/span>Saturated Fat<\/span>15<\/span>g<\/span> (75%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>6<\/span>g<\/span><\/span>Trans Fat<\/span>0.4<\/span>g<\/span><\/span>Cholesterol<\/span>118<\/span>mg<\/span> (39%)<\/span><\/span>Sodium<\/span>217<\/span>mg<\/span> (9%)<\/span><\/span>Potassium<\/span>105<\/span>mg<\/span> (3%)<\/span><\/span>Fiber<\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Sugar<\/span>7<\/span>g<\/span> (8%)<\/span><\/span>Vitamin A<\/span>895<\/span>IU<\/span> (18%)<\/span><\/span>Vitamin C<\/span>0.2<\/span>mg<\/span><\/span>Calcium<\/span>48<\/span>mg<\/span> (5%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Course <\/span>Dessert<\/span><\/p>\nCuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cuisine <\/span>Italian, Italian American, roman<\/span><\/p>\nKeyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Keyword <\/span>maritozzi, maritozzi recipe, maritozzo<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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