If you have a soft spot for light, fluffy, and indulgently creamy treats, you are going to fall head over heels for this Maritozzi (Italian Cream Buns) Recipe. These sweet buns come straight from Italy, blending a pillowy brioche-like dough with a luscious whipped cream filling that feels like a dream with every bite. Perfectly golden on the outside with a fragrant hint of orange zest, and luxuriously rich inside, maritozzi are more than just dessert—they’re a heartfelt tradition that invites you to slow down, savor, and smile.
Ingredients You’ll Need
Simple yet each ingredient plays an essential role in achieving the perfect texture and flavor for these classic buns. From the warm milk that wakes up the yeast to the fresh orange zest adding a burst of brightness, every item on this list brings something special to the table.
- All-purpose flour: The sturdy base that makes these buns tender and soft without being too dense.
- Granulated sugar: Adds just the right amount of sweetness to complement the creamy filling.
- Salt: Enhances the dough’s flavors and balances sweetness perfectly.
- Active dry yeast: The magic that helps the dough rise light and fluffy.
- Warm milk: Activates the yeast and keeps the dough moist for that soft texture.
- Butter (softened): Brings richness and tenderness to each bun.
- Large egg: Adds moisture, color, and structure to the dough.
- Vanilla extract: A subtle note that rounds out the dough’s flavor beautifully.
- Orange zest: Delivers a fresh, citrusy brightness that’s iconic in traditional maritozzi.
- Heavy cream (for filling): Whipped to fluffy perfection, it’s the luscious star of the filling.
- Powdered sugar: Used both in the whipped cream and as a final dusting for a pretty, sweet finish.
How to Make Maritozzi (Italian Cream Buns) Recipe
Step 1: Activate the Yeast
Start by dissolving your active dry yeast in warm milk. This little step is crucial—the milk shouldn’t be scalding hot but just warm enough to coax the yeast awake, forming a foamy, bubbly mixture in about 5 to 10 minutes. It’s your first sign that everything’s on the right track.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together flour, sugar, salt, fragrant orange zest, and vanilla extract. Add your bubbly yeast mixture, softened butter, and a large egg. Mix everything until a soft dough forms. Then knead it by hand or with a dough hook for 8 to 10 minutes until it’s smooth and elastic, springing back gently when poked.
Step 3: First Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Find a warm spot in your kitchen and let it rise until it has doubled in size—usually about 1 to 1.5 hours. Watching the dough grow like this is so rewarding, you’ll feel like you’re baking with a little magic.
Step 4: Shape the Buns
Punch down the risen dough to release the air, then divide it into six equal portions. Roll each piece into a smooth oval shape with your hands and place them on a parchment-lined baking sheet. Cover again and give the buns a second 30-minute rise. This makes sure they stay wonderfully soft and light after baking.
Step 5: Bake the Buns
Preheat your oven to 350°F (175°C). Bake the buns for 15 to 18 minutes or until they turn a beautiful golden brown. The aroma at this stage is absolutely irresistible, with the sweetness and orange notes filling your kitchen. Once baked, let them cool completely to ensure the whipped cream filling won’t melt when you add it.
Step 6: Whip the Cream and Fill
Whip the heavy cream together with powdered sugar until it forms stiff peaks—that soft, cloud-like texture that’s the hallmark of a perfect whipped cream. Carefully slice each bun almost through the middle, creating a pocket, and fill generously with the luscious cream. Finally, dust with a little extra powdered sugar for that classic, delicate finish.
How to Serve Maritozzi (Italian Cream Buns) Recipe
Garnishes
While powdered sugar is the traditional and simplest garnish to highlight the delicate sweetness, consider adding a sprinkle of finely chopped pistachios or a few fresh orange segments for a pop of color and texture. A drizzle of honey or an orange glaze can also add a glossy touch that’s absolutely delightful.
Side Dishes
Maritozzi are perfect paired with a freshly brewed espresso or a cup of strong black coffee to balance their creaminess. For a more indulgent spread, serve alongside fresh berries or a light fruit salad, which adds a refreshing contrast without overpowering the subtle flavors of the buns.
Creative Ways to Present
For a charming brunch or dessert display, arrange the filled buns on a rustic wooden board or a vintage cake stand. You can also turn these buns into mini sandwiches by adding a few fresh mint leaves or a thin slice of jam inside the cream for an unexpected burst of flavor that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Maritozzi (Italian Cream Buns) Recipe treats, store them in an airtight container in the refrigerator. Because of the whipped cream filling, they’re best enjoyed within one day to preserve freshness and prevent the buns from becoming soggy.
Freezing
You can freeze the buns before filling them. After the first bake and cooling, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and whip fresh cream to fill them just before serving.
Reheating
To gently warm the buns without melting the cream, remove the filling and heat the bread alone in a 300°F (150°C) oven for about 5 minutes. Then refill with freshly whipped cream. This method keeps the buns soft and tender while maintaining the fresh, airy whipped cream goodness.
FAQs
What makes maritozzi different from other cream-filled pastries?
Maritozzi are distinct because of their uniquely soft, brioche-like dough flavored with orange zest and vanilla, combined with a generous, lightly sweetened whipped cream filling rather than heavier custards or buttercreams often found in other pastries.
Can I use a stand mixer for this recipe?
Absolutely! A stand mixer fitted with a dough hook makes kneading easier and more consistent, especially for the 8 to 10 minute kneading step needed to develop the dough’s gluten for that tender texture.
Is it traditional to slice the bun all the way through for filling?
Traditional maritozzi are sliced carefully so the buns hold together—think of a delicate pocket rather than fully sliced buns—to keep that lovely cream nestled inside without spilling out.
Can I substitute heavy cream with whipped coconut cream?
For a dairy-free alternative, whipped coconut cream works as a lovely substitute, though the flavor and texture will be a bit different. It’s a great option for those avoiding dairy but wanting to enjoy the Maritozzi (Italian Cream Buns) Recipe.
Is it better to fill the buns just before serving?
Yes, filling the buns right before serving keeps the whipped cream fresh and prevents the buns from becoming soggy, preserving the delightful contrast between the delicate bread and fluffy filling.
Final Thoughts
There’s something truly special about biting into a homemade maritozzi—each soft bun packed with airy whipped cream feels like a little slice of Italian sunshine. This Maritozzi (Italian Cream Buns) Recipe is not only straightforward but so rewarding, perfect for sharing with loved ones or treating yourself. Don’t hesitate to roll up your sleeves and give this classic a try; it just might become your new favorite sweet tradition.
Print
Maritozzi (Italian Cream Buns) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 buns 1x
- Diet: Vegetarian
Description
Maritozzi are traditional Italian cream buns featuring a soft, slightly sweet yeast dough filled with freshly whipped cream and dusted with powdered sugar. These delightful pastries are perfect for a special dessert or an indulgent breakfast treat.
Ingredients
Dough
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
- 1/2 cup warm milk
- 2 tablespoons butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- Zest of 1 orange
Filling
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar (plus more for dusting)
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, orange zest, and vanilla extract. Add the foamy yeast mixture, softened butter, and the egg to the dry ingredients.
- Knead Dough: Mix all the ingredients until a soft dough forms, then knead it by hand or with a stand mixer for 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Cover the dough with a clean cloth and set it in a warm place to rise for 1 to 1.5 hours until it has doubled in size.
- Shape Buns: Once risen, punch down the dough gently and divide it into 6 equal pieces. Shape each piece into a smooth oval and place them on a parchment-lined baking sheet. Cover again and let rise for another 30 minutes.
- Preheat Oven: While the buns are undergoing their second rise, preheat your oven to 350°F (175°C).
- Bake: Bake the buns in the preheated oven for 15 to 18 minutes or until they turn golden brown on top.
- Cool: Remove the buns from the oven and allow them to cool completely on a wire rack to avoid sogginess when filled.
- Whip Cream: In a clean bowl, whip the heavy cream with 1 tablespoon of powdered sugar until stiff peaks form, creating a light and airy filling.
- Fill Buns: Carefully slice each cooled bun down the center, not slicing all the way through, to create a pocket. Generously fill each bun with the whipped cream.
- Serve: Dust the filled buns with additional powdered sugar before serving for a beautiful and delicious finish.
Notes
- For an extra touch of flavor and moisture, brush the buns with simple syrup immediately after baking.
- These cream-filled buns are best enjoyed the same day to maintain the freshness and texture of the whipped cream filling.
- You can substitute orange zest with lemon zest for a different citrus aroma.
- Ensure the heavy cream is very cold before whipping to achieve stiff peaks more easily.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
