Alma Bax 
These Italian sweet buns are traditionally made with a yeast dough, but in this recipe I use baking powder to make it rise quicker. The dough is then sprinkled with cinnamon sugar and topped with whipped cream for the perfect breakfast treat.
Maritozzi Con La Panna Recipe is an Italian sweet buns recipe that includes whipped cream. The dough is made with flour, sugar, yeast, salt, eggs, butter and milk. Read more in detail here: italian sweet buns recipe.
Greetings, friends! Today we’ll show you how to create Maritozzi Con La Panna, or sweet buns with whipped cream, a traditional Italian sweet bun.
Maritozzi are beautiful and tasty Italian cream buns. It’s a brioche-style soft and light bun that’s split in half and filled with whipped cream! You may easily find one at a pastry store or a coffee shop in Rome. It’s usually served with coffee for breakfast. Even for a cup of tea in the afternoon.
Maritozzi buns date back to the Middle Ages and originated in the Lazio area of Rome. Yeast, flour, egg, sugar, butter, honey, salt, and orange zest are used to make them. A boyfriend or future spouse is said to offer these delicious cream buns to his beloved as a token of his affection, or to conceal a ring within the bun. It’s really lovely. You must try it if you like cream buns.
What is Maritozzi Con La Panna and how do you create it?
Follow along with the recipes listed below.
Ingredients
- 167g bread flour
- 25g unsalted butter
- 27g granulated sugar
- 2 medium eggs
- 2.2g instant yeast
- 2.3 g salt
- honey 7g
- a quarter of an orange zest
- milk 45g
Instructions
- Mix together milk (room temperature), a teaspoon of the total amount of sugar and instant yeast, and 15g of the entire amount of flour in a large mixing bowl to make a smooth paste. Cover with plastic wrap and set aside in a warm location for 30 minutes.
- Then, in a mixing dish, combine the egg mixture, the remaining sugar, honey, and orange zest.
- Mix in the remaining flour and salt, little by bit, until all of the flour is incorporated.
- Transfer the dough to the work area; it will be sticky; nevertheless, a little flour will enough; just knead until it forms a ball; it should come together beautifully. To gather the dough, you may use a scraper.
- Add the softened butter and push the dough out on the work surface in a manner to help mix the ingredients together, then scoop the dough back into the center and press it again until completely combined.
- Next, knead the dough using the slap and fold method: just take up the dough and slap it down, then fold it over and continue until the dough is smooth and soft. This process may also be done using a mixer.
- In a warm location, put the dough ball in a bowl and cover with plastic wrap for approximately 2 hours or until doubled in size.
- Place the dough on a work surface and knead it. Cut the dough into 55g pieces for each person. Gently degas each bun, rolling it into a tiny circular shape. Place them on a baking sheet lined with baking paper one by one. Allow to rise for 30 minutes in a warm place, covered loosely with a tea towel or plastic wrap.
- Preheat the oven at 200°C when ready to bake, brush the maritozzo with an egg wash, and bake for 12–14 minutes, or until brown on top.
- Allow the buns to cool fully after baking.
- Without cutting through the bread, cut it in half. Open gently and fill with whipped cream before dusting with powdered sugar.
Maritozzi is a sweet bun that has been around since the late 1800s. It was originally made in Italy and the name is derived from maritozzo, which means small bread. Reference: maritozzi history.
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Ben Austin 