Maritozzi con la Panna
Rome's cream bun
Roman maritozzi: soft sweet buns split and overfilled with lightly sweetened whipped cream, eaten with morning espresso.
- Prep
- 40 min
- Cook
- 18 min
- Total
- 58 min
- Serves
- 10 buns
Ingredients
- 500 g bread flour
- 80 g sugar and 2 eggs
- 200 ml milk and 8 g yeast
- 80 g butter, softened
- Zest of 1 orange
- 500 ml heavy cream, whipped with 40 g sugar
Instructions
- 01
Enriched dough. Mix flour, sugar, eggs, milk and yeast, then work in butter and zest. Knead 10 minutes.
- 02
Rise twice. Bulk rise 2 hours, shape into 10 ovals and proof 1½ hours.
- 03
Bake and glaze. Bake at 350°F for 16–18 minutes and brush with sugar syrup while hot.
- 04
Fill cold. Cool completely, split lengthwise and pack with whipped cream. Level the cream flat with a spatula.
Larry’s rule: Fill them within an hour of serving. Cream-soaked brioche is a sad breakfast.