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

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.

65 minMediumServes 6360 cal/serving

ItalianBreakfastOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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.

Questions

Can I make Maritozzi Cream Buns dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, warmed to 110F, 6 tbsp unsalted butter, softened, 2 cups heavy whipping cream, very cold. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Maritozzi Cream Buns gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Maritozzi Cream Buns keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Maritozzi Cream Buns?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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