Roman Maritozzi Cream Filled Soft Bun #cookingwithtucci

Maritozzi | The Sweet Roman Cream Buns Everyone Loves 🇮🇹

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Soft, golden, and filled with rich whipped cream — these are Maritozzi, one of Italy’s most beloved breakfast treats. Originally from Rome, they’re slightly sweet brioche-style buns with a hint of citrus and vanilla, perfect with your morning coffee or as a dessert to share.

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Ingredients (makes about 13 buns):
• 100ml milk
• 4g dry yeast
• 500g flour 00
• 80g sugar
• 6g salt
• 100g butter (room temperature)
• 3 whole eggs
• Zest of 1 orange and 1 lemon
• A pinch of vanilla powder

For the filling:
• 400ml whipping cream
• Condensed milk (optional)
• Icing sugar to finish

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Instructions:
Activate the yeast in warm milk (37°C) with 1 teaspoon of sugar and let rest for 10 minutes.
In a large bowl, combine flour, sugar, salt, butter, zest, vanilla, and eggs.
Mix all ingredients without the milk for about 7–8 minutes, until everything is well incorporated and the dough starts to come together.
Then, add the activated yeast and warm milk in 2–3 steps while mixing, until you have a smooth and elastic dough.
Knead gently, then let the dough rest at 30°C until it triples in size.
Divide into 70–80g portions and shape into balls (about 13 pieces).
Place on baking paper and let rise again until doubled in size.
Bake at 200°C for 15 minutes, until golden and fragrant.
Meanwhile, whip the cream until thick — you can sweeten it with a little condensed milk if desired.
Once the buns are cool, slice through the center, fill generously with whipped cream, and dust with icing sugar.

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#cookingwithtucci #maritozzi #italianbaking #italiandessert #romanfood #brioche #italianpastry #sweetbuns #italianrecipes #homemadedessert #fyp

Do you want to know how to make maritosi? The first things to do is to activate the yeast. We put all the milk from the recipe into a cup, warm it up in the microwave for about 10 seconds. A teaspoon of sugar and 4 g of yeast. Mix it. And now let it sit in here for 10 minutes. Let’s grab a bench mixer with a hook attachment. And I place already 500 gram of double zero flour, 80 gram of white sugar and six grams of salt. 100 gram of room temperature butter. Three large eggs. The little cup of vanilla extract. And before going ahead, if I can please ask you to help me out to grow this channel. As I’ve been posting every single day for many months now, it will take you one second to just follow and share my recipe. Thanks a lot. Let’s go back in the video. Close it and start mixing at medium speed for about 5 to 7 minutes. Mix is completely incorporated. As you can see, if you see there is a foam, that’s how you know that your yeast is activated. You can go inside with all the milk already. Make sure to use the cover and start at the lowest speed. It’s going to take another 5 to 7 minutes to grab a container, some flour on the bottom. Give couple of fold to your dough. Place it inside and let it stay in here until three times his volume. Let’s remove it from the container gently. Let’s make it in a longer shape and cut in pieces of 70 to 80 g. Once done, you’re going to be left with about 13 different pieces. Now, close them like this and then shape into a bowl. And once done, place them on a baking tray over with a clean wrap and let it grow until double their size. How nice and soft they are in the oven at 200° C for 15 minutes. Grab a large container and place inside thickened cream. Now mix it until nice and thick. Okay, it’s ready. You can use it as it is. I like to add also condensed milk. Mix it again. Let it settle in the fridge. Once they cook, let them cool down completely. Look how soft they are. Grab a scissor. So, you don’t want to break the structure from inside. Just cut it like this. Now, do this with all of them. And let’s start filling our marots here. Now, with a spoon or a spatula, even it up all the front parts. Just like that. Finish them up with some icing sugar. And there you go. That’s how you make your Roman maritosi.