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Maritozzi con la Panna (Classic Roman Sweet Buns)
Traditional dish · Italian
Soft, slightly sweet brioche buns, split and generously filled with luscious whipped cream. A classic Roman pastry perfect for breakfast or a sweet treat.
Ingredients
- All-purpose flour500g
- Granulated sugar100g
- Eggs2 large
- Milk150ml
- Unsalted butter, softened100g
- Active dry yeast7g
- Salt1 tsp
- Lemon zest1 tsp
- Heavy cream500ml
- Powdered sugar50g
- Vanilla extract1 tsp
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let sit for 10 minutes until foamy.
- 2
In a large bowl, combine flour, granulated sugar, salt, and lemon zest.
- 3
Add the activated yeast mixture, eggs, and mix until a shaggy dough forms.
- 4
Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic. Gradually incorporate softened butter during kneading.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
- 7
Place the dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for another 30-45 minutes.
- 8
Preheat oven to 180°C (350°F).
- 9
Bake for 15-20 minutes, or until golden brown.
- 10
Let the buns cool completely on a wire rack.
- 11
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- 12
Split the cooled buns horizontally (without cutting all the way through) and generously fill with the whipped cream.
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