Maritozzi con la panna are typical desserts from Rome: characterized by an oval shape, they are soft rolls of leavened brioche dough flavored with grated orange peel, filled with whipped cream and decorated with powdered sugar.
Maritozzi can be made by hand, even without using a mixer. The filling must take place at the moment, so that the cream remains very firm and the consistency of the dough does not become too moist.
You'll find some recipes which use raisins: choose the version you prefer, without forgetting to brush the surface with egg white before putting them in the oven. This step, in fact, is important to create the post-cooking glossy effect and allow the icing sugar to be retained.
If you want to make the Maritozzi at home don't miss our advice and step-by-step recipe!
Category: Dessert
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Mix all the ingredients together: add the sugar, orange zest, yeast dissolved in water, cream and milk to the flours. Also add the egg yolk and start kneading. Then add the salt and lard [1].
Work the dough for a long time (by hand or with the planetary mixer) until it is smooth, shiny and not sticky. It will take about 20 minutes, turning the dough over 2 or 3 times. Form a ball and leave it to rise in a lightly greased bowl covered with plastic wrap for about an hour and a half [2].
After this time the dough will have doubled its volume and will be ready [3].
Transfer it to a work surface, cut into pieces weighing about 2.4 OZ/70 g and give it an oval shape [4].
Place the maritozzi on a baking tray lined with baking paper, spacing them by at least 5 cm [5].
Cover them with plastic wrap and let them rise for another hour and a half [6].
Brush them with egg white and bake at 180° (356 °F) until golden brown (about 25 minutes) [7].
When they are very cold, cut them in half lengthwise and fill them with whipped cream. Sprinkle with a little icing sugar [8].
How to store Maritozzi/Can I freeze them?
Once cooked, the Maritozzi without filling keep well for two days, however, if you want to keep them for longer, you can freeze them. Once defrosted, the Maritozzi can easily be stuffed.
How to obtain the perfect Maritozzo?
It is necessary that the dough undergoes a double leavening to make the Maritozzi soft as a cloud. Once cooked, they must be very cold before filling them with whipped cream.
Different types of Maritozzo
Maritozzo has a rather neutral flavor and can therefore be filled with different creams, even if far from tradition. In some recipes the dough is enriched with raisins or pine nuts.
A new version, created by Iginio Massari, plans to fill it with custard and cream.
In many pastry shops it is possible to find delicious variants: Maritozzi cream and wild strawberries, Maritozzi with Chantilly cream, Maritozzi with chocolate cream and Maritozzi with pistachio cream.
Maritozzo con la panna is a delicious dessert for a special breakfast or afternoon snack.
Maritozzo with cream goes perfectly with a Cannellino di Frascati.
What's the meaning of Maritozzo?
The origin of the name is linked to the custom of offering this sweet to future brides, who used to call the boyfriend who gave it "maritozzo" as a pet name.
It seems that the Maritozzo was already common in Roman times: in fact, as a substantial meal, wives prepared loaves sweetened with honey and raisins for their husbands.
In Rome, Maritozzo Day is celebrated every first Sunday of December: many locals prepare these delicious loaves in sweet and savory versions.
Depending on the region, there are many variations:
- Maritozzo from the Marches is a small loaf with the tips filled with raisins (optional), covered with an icing (called a flake) made from egg white and icing sugar. It is prepared on two special occasions: in September in conjunction with the grape harvest and during the Easter holidays.
- Maritozzi from Abruzzo are instead soft sandwiches without butter to be filled with creams and jam as desired.
- Maritozzo from Puglia, on the other hand, is a sort of braid-shaped brioche dusted with granulated sugar, very soft and without raisins.
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For the buns 
8.8 oz/250 g Manitoba flour
1 egg yolk
0.2 oz/5 g salt
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