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Fluffy yeast dough with a refreshing hint of lemon and an airy cream filling make the maritozzi a taste highlight on every coffee table. They also cause a stir with their appearance. You can easily make the Italian sweet milk buns at home using common ingredients. Bring a piece of Rome into your kitchen. You can find a detailed maritozzi recipe with the exact quantities and step-by-step instructions below.
What are maritozzi?
Maritozzi are Roman sweet yeast buns with a cream filling. They can be found in every bakery and bar in the Italian capital. People like to eat them for breakfast or as a snack.
There are various maritozzi recipes. For example, the yeast dough can contain raisins. Even savory maritozzi are baked.
Refining the yeast dough
I have refined the yeast dough for the maritozzi with fresh lemon zest, similar to the dough for the Burgenland cookies or the vegan pryaniki. This gives the sweet buns a slightly refreshing and aromatic note. The Italian pastry are also delicious and fragrant with orange zest.
There are also maritozzi recipes with raisins. You can knead other dried fruits into the dough. Depending on their size, you may need to cut them into small pieces first, as for the vegan coffee nut bundt cake.
How to serve and store maritozzi?
Maritozzi taste best fresh on the day of preparation, similar to the custard cherry hand pies, croissants or ponchiki. But they are also delicious the next day. Wrap the leftover stuffed milk buns in an airtight container and keep them in the fridge overnight.
The Italian maritozzi taste delicious on their own or with fresh berries, just like the cream puffs, the flourless chocolate cake or the sweet sour cream flatbread. You can also serve them with a cup of coffee or tea.
Serve the maritozzi alongside the pudding pretzels, Franzbrötchen and smetanniki to start the day for anyone who likes a sweet breakfast. They are just as perfect for dessert after a meal.
These Roman milk buns are
- fluffy,
- soft,
- tender,
- with an airy, creamy filling,
- with a fresh lemon flavor,
- moderately sweet,
- heavenly delicious,
- aromatic,
- easy to make with common ingredients,
- ideal for breakfast or dessert,
- a classic of Italian cuisine.
How to make maritozzi: tips and tricks
- The amount of flour specified in the recipe for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a soft, slightly sticky dough. It should not be dry or too firm, but also not mushy.
- Instead of lemon zest, you can knead orange zest or raisins into the dough.
- Alternatively, you can omit soaking the buns with the sugar syrup. This makes them taste a little moister and gives them a thin, sweet top layer.
- You can simply fill the milk buns with a tablespoon without using a piping bag.
- Never fill the sweet yeast buns while they are still warm. Otherwise the cream will melt.
Did you make the maritozzi using this recipe? I look forward to your results, your star rating and your comment below on how you liked the Roman stuffed milk buns.
Also try these recipes for sweet yeast pastry:
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Plushki – popular Russian layered sugar buns
- Vatrushka – classic recipe for popular Russian sweet cheese buns
Maritozzi
Equipment
- piping bag with hole nozzle
Ingredients
for the dough
- 90 ml milk lukewarm
- 1 egg room warm
- 40 g butter room warm
- 50 g sugar
- approx. 250 g flour
- 10 g fresh yeast
- zest of 1 organic lemon
- 1 pinch of salt
- some vegetable oil for the hands and work surface
for coating
- 1 egg room warm
for the sugar syrup
- 20 g sugar
- 20 ml water
for the filling
- 250 g cream cold
- 20 g powdered sugar or to taste
- 1 pinch of ground vanilla bean
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Dissolve fresh yeast in lukewarm milk.
- Add sugar, egg, lemon zest and salt and mix together.
- Add flour in portions and knead into a soft, only slightly sticky dough.
- Knead soft butter into the dough.
- Then knead the yeast dough for approx. 5 minutes, shape it into a ball with oiled hands and leave it to rise in the mixing bowl, covered, in a warm place for 1 hour.
- Divide the dough on the oiled work surface into 6 equal pieces (in my case 82 g each) and shape each piece into a ball.
- Spread the dough balls well apart on a baking sheet lined with baking paper, flatten them slightly and leave them to rise in a warm place for 1 hour.
- Whisk an egg and brush the buns with it.
- Bake the yeast buns in a preheated oven at 374 °F (190 °C) for approx. 15 minutes until golden brown.
Preparation of the sugar syrup
- Prepare the sugar syrup while the buns are baking.
- Put sugar and water in a small saucepan and heat slowly, stirring until the sugar has dissolved.
- Then bring the sugar syrup to a boil briefly and remove from the heat.
- Brush the hot yeast buns with the hot sugar syrup immediately after baking.
- Leave the buns to cool completely.
Preparation of the filling
- Place cream, powdered sugar and vanilla in a mixing bowl and beat until stiff.
Filling the buns
- Cut the yeast buns deeply in the middle or at the side, but do not cut all the way through.
- Fill the cream filling into a piping bag with a hole nozzle.
- Fold open a bun at the cut and pipe the cream filling right up to the edge. Then gently press the bun together and remove the excess cream with a knife. Fill all the buns in the same way.
- Dust the maritozzi with powdered sugar and serve.
Notes
- The amount of flour specified for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a soft, slightly sticky dough. It should not be dry or too firm, but also not mushy.
- Instead of lemon zest, you can knead orange zest or raisins into the dough.
- Alternatively, you can omit soaking the buns with the sugar syrup. This makes them taste a little moister and gives them a thin, sweet top layer.
- You can simply fill the milk buns with a tablespoon without using a piping bag.
- Never fill the sweet yeast buns while they are still warm. Otherwise the cream will melt.
- Take note of the detailed tips and tricks for making the maritozzi at the top of the article.
If you are using Pinterest, you can pin the following picture:
