Italian Cream Buns

If you’re looking for a delicious treat that combines the lightness of whipped cream with the rich, buttery taste of sweet buns, these Italian Cream Buns are perfect for you. This recipe is a delightful way to bring a touch of Italian pastry magic into your kitchen. Let’s dive into the details!

Ingredients

For the Sweet Buns:

• 2 cups Manitoba flour (280 grams, spooned and leveled)
• 1/4 cup granulated sugar (55 grams)
• 1 teaspoon quick-rise instant yeast (4 grams)
• 2/3 cups warm milk (150 ml)
• 1 large egg yolk
• Orange zest from one medium orange
• 1 tablespoon honey (20 grams)
• Seeds from one vanilla bean
• 1/4 cup butter (57 grams)
• 1/4 teaspoon salt (1 gram)

Egg Wash:

• 1 large egg
• 2 tablespoons heavy cream or milk

For the Whipped Cream:

• 2 cups heavy whipping cream (35%, 473 ml)
• 4 tablespoons powdered sugar (icing sugar), plus more for dusting
• Amarena cherries (Optional)

Directions

For the Sweet Buns:

1. Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, sugar, and yeast. Whisk together, then create a well in the center.
2. Add Wet Ingredients: Add warm milk and egg yolk to the well. Using the hook attachment, knead until the liquid is absorbed.
3. Incorporate Flavors: Add orange zest, vanilla bean seeds, and honey. Continue kneading until these are evenly distributed.
4. Add Butter and Salt: Gradually knead in butter, a little at a time, finishing with the salt. Knead for 8-10 minutes to achieve a soft, stretchy dough.
5. First Rise: Transfer dough to a greased bowl, turning to coat. Cover with cling wrap and let rise in a warm, draft-free space until tripled in size, about 2 hours.
6. Shape the Buns: Divide dough into 12 equal parts, fold and shape into balls. Place on a parchment-lined baking sheet, cover with sprayed cling wrap, and let rise for an hour.
7. Prepare Egg Wash: Beat an egg with heavy cream, and brush over risen dough balls.
8. Bake: Preheat oven to 350°F. Bake for 20 minutes, then cool completely before filling.

Whipped Cream Filling:

1. Make the Whipped Cream: Beat heavy cream with powdered sugar until stiff peaks form.
2. Fill the Buns: Slice cooled buns partially, fill with whipped cream, add a cherry if desired, and dust with powdered sugar. Top with a whipped cream rosette and another cherry.

Serving and Enjoyment

• Prep Time: 2.5 hours
• Cooking Time: 20 minutes
• Total Time: 3 hours
• Servings: 12 buns

Enjoy these delightful Italian Cream Buns as a perfect afternoon treat or a delicious dessert to impress your guests!

Italian Cream Buns

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• Author: Dulcia
• Total Time: 3 hours
• Yield: 12 1x

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Description

Italian Cream Buns, or Maritozzi, are a delightful blend of fluffy, sweet buns filled with rich, creamy whipped cream. This traditional Italian dessert is perfect for any occasion, combining the light zest of orange with the luxurious texture of whipped cream.

 

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Ingredients

Scale 1x2x3x

For the Sweet Buns:
2 cups Manitoba flour (280 grams, spooned and levelled)
1/4 cup granulated sugar (55 grams)
1 teaspoon quick rise instant yeast (4 grams)
2/3 cups warm milk (150 ml)
1 large egg yolk
Orange zest from one medium orange
1 tablespoon honey (20 grams)
Seeds from one vanilla bean
1/4 cup butter (57 grams)
1/4 teaspoon salt (1 gram)
Egg Wash:
1 large egg
2 tablespoons heavy cream or milk
For the Whipped Cream:
2 cups heavy whipping cream (35%, 473 ml)
4 tablespoons powdered sugar (icing sugar), plus more for dusting
Amarena cherries (Optional)

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Instructions

For the Sweet Buns:
In the bowl of a stand mixer, combine the flour, sugar, and yeast. Whisk together, then create a well in the center.
Add warm milk and egg yolk to the well, and knead with the hook attachment until the liquid is absorbed.
Add orange zest, vanilla bean seeds, and honey. Continue kneading until evenly distributed.
Gradually knead in butter, a little at a time, finishing with the salt. Once incorporated, knead for 8-10 minutes to achieve a soft, stretchy dough.
Transfer dough to a greased bowl, turning to coat. Cover with cling wrap and let rise in a warm, draft-free space until tripled in size, about 2 hours.
Divide dough into 12 equal parts, fold and shape into balls. Place on a parchment-lined baking sheet, cover with sprayed cling wrap, and let rise for an hour.
Make the egg wash by beating an egg with heavy cream, and brush over risen dough balls.
Preheat oven to 350°F. Bake for 20 minutes, then cool completely before filling.
Whipped Cream Filling:
Beat heavy cream with powdered sugar until stiff peaks form.
Slice cooled buns partially, fill with whipped cream, add a cherry if desired, and dust with powdered sugar. Top with a whipped cream rosette and another cherry.

• Prep Time: 2.5 hours
• Cook Time: 20 minutes