Description
Sweet Roman maritozzo pastries bring pillowy rich cream nestled inside delicate bread rolls. Silky vanilla filling and honey-glazed exterior invite you to savor classic Italian pastry perfection in one delightful bite.
Ingredients
Scale
Main Ingredients (Dough):
- 500 grams (3 ½ cups) all-purpose flour
- 2 large eggs
- 100 grams soft butter (cubed)
- 160 milliliters (⅔ cup) lukewarm milk
- 11 grams (2 teaspoons) active dry yeast
- 70 grams (⅓ cup) sugar
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 pinch of salt
Finishing and Cream Ingredients:
- 500 milliliters (2 cups) very cold whipping cream
- 40 grams (⅓ cup) powdered sugar
- 30 grams (3 tablespoons) vanilla instant pudding powder
- 1 teaspoon vanilla extract
Syrup:
- 80 milliliters (⅓ cup) water
- 70 grams (⅓ cup) sugar
Brushing and Decoration:
- 1 beaten egg
- Powdered sugar for dusting
Instructions
- Create a soft, elastic dough by combining flour, yeast, butter, sugar, milk, eggs, vanilla extract, and salt in a stand mixer. Knead thoroughly until the mixture becomes smooth and cohesive.
- Allow the dough to rise in a covered bowl until it doubles in volume, approximately 1-2 hours in a warm environment.
- Divide the risen dough into two equal logs, then slice each log into six uniform pieces to create twelve potential rolls.
- Gently shape each dough piece into a round ball, positioning them carefully on a parchment-lined baking tray with sufficient spacing.
- Permit the shaped rolls to undergo a second proofing, expanding in size for roughly 30 minutes.
- Prepare a light sugar syrup by dissolving sugar in water, bringing the mixture to a gentle boil and reducing slightly.
- Cool the syrup to room temperature, ensuring it remains liquid and easy to brush.
- Preheat the oven to 170°C, creating an ideal baking environment for the delicate rolls.
- Coat the risen rolls with beaten egg, providing a golden sheen during baking.
- Bake the rolls until they transform into a rich, golden color, approximately 12-16 minutes.
- While still warm, generously brush the freshly baked rolls with the prepared sugar syrup.
- Whip cold cream with powdered sugar, vanilla pudding powder, and vanilla extract until achieving a thick, stable consistency.
- Once completely cooled, carefully slice each roll down the center, maintaining an intact base.
- Fill the rolls with the prepared vanilla cream, using a piping bag for precision and aesthetic appeal.
- Dust the filled maritozzo with a generous layer of powdered sugar, creating an elegant finishing touch.
- Serve immediately to enjoy the rolls at their peak freshness and flavor.
Notes
- These delightful Italian sweet rolls require patience during the rising process, which develops rich, soft texture and enhances flavor complexity.
- Precise temperature control is crucial when making the dough and baking, ensuring golden-brown exterior and tender interior without drying out.
- Brushing rolls with sugar syrup while hot creates a glossy, sweet finish that keeps the pastry moist and adds an extra layer of deliciousness.
- Whipping cream to the right consistency is key – too soft and it will leak, too stiff and it loses its creamy smoothness when filling the rolls.
- Use fresh, high-quality ingredients like real vanilla extract and full-fat cream to elevate the authentic taste and texture of traditional Maritozzo.
- Allow rolls to cool completely before filling to prevent cream from melting and ensure a clean, professional presentation when serving.
- Prep Time: 2 hours (including rise time)
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg