Maritozzo – Italian Rolls Filled with Vanilla Cream: A Delightful Treat

If you’re looking for a taste of Italy in your kitchen, these Maritozzo rolls are an absolute must-try. These soft, sweet Italian buns are traditionally filled with luscious vanilla cream and dusted with powdered sugar, making them the perfect indulgence for breakfast, dessert, or a special treat with coffee. With a fluffy, buttery dough and a smooth, stable vanilla cream filling, Maritozzo are as delightful to eat as they are to make. Although they require a bit of time for the dough to rise, the end result is a truly heavenly dessert!

Ingredients:

For the Dough:

• 500 grams (3 ½ cups) all-purpose flour
• 11 grams (2 tsp) active dry yeast
• 100 grams soft butter (cubed)
• 70 grams (1/3 cup) sugar
• 160 ml (2/3 cup) lukewarm milk
• 2 large eggs
• Pinch of salt
• 1 tsp vanilla extract

For the Syrup:

• 80 ml (1/3 cup) water
• 70 grams (1/3 cup) sugar

For Brushing:

• 1 beaten egg

For the Vanilla Cream:

• 500 ml (2 cups) very cold whipping cream
• 40 grams (1/3 cup) powdered sugar
• 30 grams (3 tbsp) vanilla instant pudding powder
• 1 tsp vanilla extract

For Decoration:

• Powdered sugar for dusting

Directions:

1. Make the Dough:

• In the bowl of a stand mixer fitted with the kneading attachment, combine 500 grams all-purpose flour, 11 grams active dry yeast, 100 grams soft butter, 70 grams sugar, 160 ml lukewarm milk, 2 large eggs, 1 tsp vanilla extract, and a pinch of salt.
• Knead on low speed for 12-15 minutes, or until the dough is soft, smooth, and elastic.
• Shape the dough into a ball, place it in a bowl, cover with a towel, and let it rise for 1-2 hours until it doubles in size.

2. Shape the Rolls:

• Once the dough has risen, transfer it to a floured work surface and divide it into two parts.
• Roll each part into a thick log and cut each log into 6 pieces, making 12 rolls in total.
• Shape each piece into a ball and place them on a parchment-lined baking tray. Cover and let the rolls rise again for 30 minutes, or until doubled in size.

3. Prepare the Syrup:

• In a small saucepan, combine 80 ml water and 70 grams sugar.
• Bring to a boil and cook for 1-2 minutes for a slight reduction, then remove from heat and allow the syrup to cool to room temperature.

4. Bake the Rolls:

• Preheat your oven to 170°C (340°F).
• Brush the risen rolls with the beaten egg and bake for 12-16 minutes, or until they are golden brown and set.
• While the rolls are still hot, generously brush them with the cooled syrup. Let them cool completely before filling.

5. Make the Vanilla Cream:

• In the bowl of a stand mixer fitted with a whisk attachment, combine 500 ml very cold whipping cream, 40 grams powdered sugar, 30 grams vanilla instant pudding powder, and 1 tsp vanilla extract.
• Whip on high speed until the cream is thick, smooth, and stable, forming a perfect filling consistency.

6. Assemble the Maritozzo:

• Once the rolls are completely cool, cut a deep slit in the center of each roll, being careful not to slice all the way through.
• Using a piping bag or a plastic baking card, generously fill each roll with the vanilla cream.
• Smooth the exposed cream for a neat, uniform look.
• Dust the filled rolls generously with powdered sugar and serve immediately.

Recipe Tips:

• Cold Cream for Whipping: Make sure your whipping cream is very cold before whipping it, as this helps it achieve a stable, thick texture.
• Syrup Glaze: Brushing the syrup on the hot rolls helps lock in moisture and adds a subtle sweetness to the exterior.
• Serve Fresh: Maritozzo are best served fresh on the day they are made, but they can be stored in an airtight container in the fridge for up to 2 days.

Recipe Information:

• Prep Time: 2 hours (including rise time)
• Cook Time: 16 minutes
• Total Time: 2 hours 30 minutes
• Calories: 280 kcal per roll
• Servings: 12 Maritozzo rolls

These Maritozzo – Italian Rolls Filled with Vanilla Cream are soft, buttery, and absolutely irresistible. Perfect for a weekend baking project or a special occasion, they bring the flavors of Italy into your home. The fluffy dough and rich vanilla cream make each bite a luxurious experience, while the powdered sugar on top gives them a beautiful, festive touch. Enjoy these Maritozzo rolls with a cup of espresso or as a decadent dessert—you won’t be disappointed!

Maritozzo – Italian Rolls Filled with Vanilla Cream

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• Author: Dulcia
• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

Maritozzo, an iconic Italian dessert, features soft, golden rolls filled with a luscious vanilla cream that melts in your mouth. The dough is enriched with butter, eggs, and a hint of vanilla, making it irresistibly tender and fragrant. After baking, the rolls are brushed with a delicate sugar syrup that adds a beautiful shine and keeps them moist.

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Ingredients

Scale 1x2x3x

For the dough:
500 grams (3 ½ cups) all-purpose flour
11 grams (2 tsp.) active dry yeast
100 grams soft butter (cubed)
70 grams (1/3 cup) sugar
160 ml (2/3 cup) lukewarm milk
2 large eggs
Pinch of salt
1 tsp vanilla extract
For the syrup:
80 ml (1/3 cup) water
70 grams (1/3 cup) sugar
For brushing:
1 beaten egg
For the vanilla cream:
500 ml (2 cups) very cold whipping cream
40 grams (1/3 cup) powdered sugar
30 grams (3 tbsp) vanilla instant pudding powder
1 tsp vanilla extract
For decoration:
Powdered sugar for dusting

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Instructions

For the Dough:
In the bowl of a stand mixer fitted with a kneading attachment, combine flour, yeast, butter, sugar, milk, eggs, vanilla extract, and salt. Knead on low speed for 12-15 minutes until the dough is soft, smooth, and elastic.
Shape the dough into a ball, place it in a bowl, and cover with a towel. Let it rise for 1-2 hours, or until the dough has doubled in size.
Once risen, transfer the dough to a work surface and divide it into two parts. Roll each part into a thick log and cut each log into 6 pieces, making 12 rolls in total.
Shape each piece into a ball and place them on a baking tray lined with parchment paper. Cover and let rise for another 30 minutes, or until the rolls double in size.
For the Syrup:
In a small saucepan, combine water and sugar. Bring to a boil and let it cook for 1-2 minutes for a slight reduction.
Remove from heat and cool the syrup to room temperature.
Baking the Rolls:
Preheat the oven to 170°C (340°F).
Brush the risen rolls with the beaten egg and bake for 12-16 minutes, or until golden and set.
While the rolls are still hot, brush them generously with the cooled syrup. Allow them to cool completely to room temperature.
For the Vanilla Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add the cold whipping cream, powdered sugar, vanilla pudding powder, and vanilla extract. Whip on high speed until the cream is thick, smooth, and stable.
Assembling the Maritozzo:
Once the rolls are completely cool, make a deep slit in the center of each roll, but leave the base intact.
Using a piping bag or a plastic baking card, fill the center of each roll with the vanilla cream. Smooth the exposed cream for a uniform look.
Dust the filled rolls generously with powdered sugar and serve immediately.

• Prep Time: 2 hours (including rise time)
• Cook Time: 16 minutes

Nutrition

• Calories: 280