Sweet Maritozzo with Whipped Cream
Description
Looking for a little sweet inspiration? Here’s a dessert with ancient roots.
The recipe for Maritozzo, a traditional Roman sweet bun, dates back to ancient times. The name “maritozzo” comes from the old custom of offering this soft pastry to one’s fiancée—hence the affectionate, teasing name meaning “little husband.”
It takes patience to prepare, since the dough must rise for about six hours, but it’s absolutely worth it. The most popular version is filled with whipped cream, though it can also be served with custard or gelato.
Perfect for breakfast, a snack, or dessert, the Maritozzo with Whipped Cream is sure to win you over. What are you waiting for?
Ingredients
to recalculate the ingredient amounts
- Manitoba flour 250 g
- Arborea UHT Cooking Cream 200 ml
- Water 50 ml
- Brewer’s yeast 8 g
- Milk 90 ml
- Sugar 30 g
- Seed oil 40 ml
- Eggs 1
- Egg yolk 1
- Zest of orange 1
- Vanilla pod 1
- Salt 5 g
Instructions
- 1 To prepare your maritozzi, first dissolve 3 g of yeast in water and add 50 g of Manitoba flour. Let it rise in a warm place until doubled in volume.<br>Meanwhile, in another bowl combine the remaining flour, 5 g yeast, the egg, sugar, and cold milk (set a little aside for brushing later). Mix by hand or with a dough hook until smooth and elastic.
- 2 Add the orange zest and vanilla seeds, then combine this mixture with the pre-risen dough. When well incorporated, add the seed oil in 2–3 additions, allowing it to be absorbed each time. Let the dough rise in a greased bowl covered with plastic wrap until doubled — either at room temperature or overnight in the fridge.
- 3 Shape the dough into small round balls (about 50 g each, or 30 g for mini maritozzi). Roll them to form smooth, even spheres and place them on a baking sheet lined with parchment paper. Let them rise again for 40–50 minutes until doubled.
- 4 Brush each bun with the reserved milk mixed with the egg yolk and bake at 180°C (355°F) for 10–15 minutes. Meanwhile, whip the fresh cream and place it in a piping bag. Allow the buns to cool after baking.
- 5 Slice each bun almost in half (without cutting through), fill generously with whipped cream, and dust with powdered sugar.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
