Maritozzi Cream Buns

Name: Maritozzi Cream Buns
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1/4 cup granulated sugar; 1 tsp salt; 1/2 cup whole milk, warmed to 110F; 2 large eggs, room temperature; 6 tbsp unsalted butter, softened; 2 tsp orange zest; 2 tbsp honey (for glaze); 2 cups heavy whipping cream, very cold; 2 tbsp powdered sugar; 1 tsp pure vanilla extract

65 minMediumServes 6360 cal/serving

ItalianBreakfastOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

3 cups all-purpose flour
2 tsp instant yeast
1/4 cup granulated sugar
1 tsp salt
1/2 cup whole milk, warmed to 110F
2 large eggs, room temperature
6 tbsp unsalted butter, softened
2 tsp orange zest
2 tbsp honey (for glaze)
2 cups heavy whipping cream, very cold
2 tbsp powdered sugar
1 tsp pure vanilla extract

Instructions

1

In a large bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp salt. Add 1/2 cup warmed to 110F whole milk, 2 room temperature large eggs, and 2 tsp orange zest; mix until a dough forms.
2

Knead dough on a floured surface for 5 minutes, then add 6 tbsp softened unsalted butter a tablespoon at a time, kneading after each addition until the dough is smooth, supple, and slightly tacky, about 8 more minutes.
3

Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 2 hours. Punch down, cover, and refrigerate overnight.
4

Divide the cold dough into 6 equal portions. Roll each into a smooth oval or football shape. Place on a parchment-lined baking sheet, cover loosely, and proof until puffy, about 1.5 hours at room temperature.
5

Preheat oven to 375°F. Bake buns until golden brown, 16-18 minutes.
6

While buns are still warm, brush tops with 2 tbsp honey (for glaze) for a glossy shine. Cool completely before filling.
7

Whip 2 cups very cold heavy whipping cream with 2 tbsp powdered sugar and 1 tsp pure vanilla extract to stiff peaks.
8

Make a vertical cut down the center of each bun, without cutting all the way through. Generously pipe or spoon the whipped cream into the cut so it mounds slightly. Dust with additional powdered sugar if desired and serve immediately.

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Questions

What is Maritozzi Cream Buns?

Soft Roman sweet buns with an orange-scented brioche dough, split and generously filled with lightly sweetened whipped cream. Plan ahead: the dough needs a 2-hour rise plus an overnight cold proof for best flavor. This reference files it under Italian breakfast: made in the oven, rated medium and about 65 minutes start to finish.

Does room temperature really matter in Maritozzi Cream Buns?

Step 1 reads: "Add 1/2 cup warmed to 110F whole milk, 2 room temperature large eggs, and 2 tsp orange zest; mix until a dough forms." It does at step 1. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What can I use instead of yeast in Maritozzi Cream Buns?

The entry for Maritozzi Cream Buns calls for 2 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Does Maritozzi Cream Buns contain eggs?

Yes: 2 large eggs, room temperature. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Maritozzi Cream Buns can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 2 hours: "Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 2 hours." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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