Prep Time: 40 min
Total Time: 235 min
Yield: 6
Maritozzi originate from the Lazio region, especially Rome. They are soft, light buns filled with sweetened whipped cream. The dough can include dried fruits or nuts and is generally mild in sweetness, while the cream is sweet and often flavored with vanilla.
This recipe skips fruit in the dough and instead features a simple, thick raspberry-mint sauce for extra flavor. You can leave out the sauce if you like, but trust me—the flavors are a perfect match.
This recipe makes 6 maritozzi; feel free to multiply it for more. Store leftovers in an airtight container in the fridge for a couple of days, but they’re best enjoyed fresh.
The Dough:
167 grams all propose flour
45 grams milk (warm)
2 grams active dry yeast
27 grams granulated sugar
1 egg + 1 egg yolk
1 gram salt
7 grams honey
25 grams unsalted butter (room temperature)
Raspberry Mint Sauce:
170 grams fresh raspberries
100 grams granulated sugar
6 mint leaves
1 tsp lemon juice
Whipped Cream:
1 cup whipped cream
1 tablespoon icing sugar
Pistachio powder or icing sugar for serving
The Dough:
In a small bowl mix together the warm milk and active dry yeast. Cover and let it sit for 10 minutes.
In a bowl of a stand mixer with dough hook attachment, add the flour, 1 whole egg, milk mixture, sugar, salt and honey. Knead for about 5 minutes or until it comes together and the dough forms.
Add the butter and knead for another 4-5 minutes or until butter fully mixed in the dough.
Cover the dough with a plastic wrap and let it sit in a slightly warm place for about 2:30 hours or until double in size.
Turn the dough onto a work surface. Divide the dough into 6 even pieces (about 52-55 grams each). Gently roll each bun into a small round shape.
Place them one by one onto a baking sheet with parchment paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
Whisk the egg yolk with 1 tbsp cold water in a small bowl.
When ready to bake, preheat the oven to 375ºF, brush the Maritozzi with an egg wash and bake for about 12-14 mins, or until golden on top.
Once baked, let the buns cool completely.
Whipped Cream:
Right before serving, In a bowl add the whipped cream and icing sugar. Whisk until reach the medium peak. (alternatively you can use a mixer with a whisk attachment)
To serve:
Cut the bread in half without cutting through.
Open slightly and fill with a 1/2 tablespoon of raspberry sauce and fresh whipped cream.
Top with pistachio powder or icing sugar.
Enjoy.
