Maritozzi Italian Cream Buns 🍞🍒

Introduction

Experience the taste of Italy with these delightful Maritozzi Italian Cream Buns. These sweet buns are soft, fluffy, and filled with a luscious whipped cream filling. Perfect for a special breakfast or a delightful dessert, Maritozzi are sure to impress your family and friends.

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)

Instructions

For the Sweet Buns:

1. Mix Dry Ingredients: Place the flour, sugar, and yeast in the bowl of a stand mixer. Whisk together and then form a well in the center. 🥣
2. Add Wet Ingredients: Add the warm milk and egg yolk into the center of the well and knead with the hook attachment until the liquid has been absorbed. 🥛🥚
3. Incorporate Flavors: Add in the orange zest, the beans of one vanilla pod, and the honey. With the hook attachment, knead until the zest, honey, and vanilla have been evenly distributed. 🍊🍯
4. Add Butter and Salt: Knead in the butter a little at a time and end with the salt. Once all the butter has been incorporated, knead for approximately 8 to 10 minutes. You will end up with a very stretchy, soft dough, barely clinging to the side of the bowl. 🧈🧂
5. First Rise: Transfer the dough to a greased bowl. Turn the dough to grease all over and cover with cling wrap. Let the dough rise in a warm, draft-free space until it triples in volume for about two hours. ⏳
6. Shape Dough: Divide the dough into 12 equal portions of approximately 48 grams each. One at a time, fold the dough over, then turn it clockwise and fold again while repeating this six times. Gently bring together the bottom of the dough to seal. ⚖️
7. Form Dough Balls: Cup the dough ball between your thumb and index finger and make circular motions with the dough ball until you have a perfectly round-shaped dough ball. Place the dough balls onto a baking sheet lined with parchment paper. 🍞
8. Second Rise: Spray two sheets of cling wrap with baking spray and cover the dough balls with the cling wrap (sprayed side down). Set aside to rise in a draft-free area for one hour. ⏳
9. Prepare Egg Wash: Make the egg wash by beating together 1 whole egg with 2 tablespoons of heavy cream. 🥚🥛
10. Bake: When the dough balls have risen, brush them with the egg wash mixture. Preheat oven to 350°F (175°C). Bake the sweet buns for 20 minutes. Allow the buns to cool completely before filling them with whipped cream. Otherwise, you’ll have one soggy mess. 🔥

Whipped Cream Filling:

1. Whip Cream: Beat together the heavy cream with the powdered sugar until stiff peaks form. 🍦
2. Fill Buns: Fill a piping bag with the sweetened whipped cream. With a serrated knife, slice the sweet buns from the top down, but not all the way through. Gently open like a book, pipe a layer of whipped cream, place an amarena cherry in the center, top with more whipped cream and level any excess with an offset spatula. 🍒
3. Finish and Serve: Dust the tops with powdered sugar. Pipe a rosette on top of the filled centers and crown with a cherry if using. 🍰

Enjoy your Maritozzi Italian Cream Buns! 😋

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Calories: Approx. 350 Kcal per serving | Servings: 12 servings

Maritozzi Italian Cream Buns 🍞🍒

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 12 1x

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Ingredients

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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)

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Instructions

For the Sweet Buns:

1️⃣ Place the flour, sugar, and yeast in the bowl of a stand mixer. Whisk together and then form a well in the center. 🥣

2️⃣ Add the warm milk and egg yolk into the center of the well and knead with the hook attachment until the liquid has been absorbed. 🥛🥚

3️⃣ Add in the orange zest, the beans of one vanilla pod, and the honey. With the hook attachment, knead until the zest, honey, and vanilla have been evenly distributed. 🍊🍯

4️⃣ Knead in the butter a little at a time and end with the salt. Once all the butter has been incorporated, knead for approximately 8 to 10 minutes. You will end up with a very stretchy, soft dough, barely clinging to the side of the bowl. 🧈🧂

5️⃣ Transfer the dough to a greased bowl. Turn the dough to grease all over and cover with cling wrap. Let the dough rise in a warm, draft-free space until it triples in volume for about two hours. ⏳

6️⃣ Divide the dough into 12 equal portions of approximately 48 grams each. One at a time, fold the dough over, then turn it clockwise and fold again while repeating this six times. Gently bring together the bottom of the dough to seal. ⚖️

7️⃣ Cup the dough ball between your thumb and index finger and make circular motions with the dough ball until you have a perfectly round-shaped dough ball. Place the dough balls onto a baking sheet lined with parchment paper. 🍞

8️⃣ Spray two sheets of cling wrap with baking spray and cover the dough balls with the cling wrap (sprayed side down). Set aside to rise in a draft-free area for one hour. ⏳

9️⃣ Make the egg wash by beating together 1 whole egg with 2 tablespoons of heavy cream. 🥚🥛

🔟 When the dough balls have risen, brush them with the egg wash mixture. Preheat oven to 350°F (175°C). Bake the sweet buns for 20 minutes. Allow the buns to cool completely before filling them with whipped cream. Otherwise, you’ll have one soggy mess. 🔥

Whipped Cream Filling:

1️⃣ Beat together the heavy cream with the powdered sugar until stiff peaks form. 🍦

2️⃣ Fill a piping bag with the sweetened whipped cream. With a serrated knife, slice the sweet buns from the top down, but not all the way through. Gently open like a book, pipe a layer of whipped cream, place an amarena cherry in the center, top with more whipped cream and level any excess with an offset spatula. 🍒

3️⃣ Dust the tops with powdered sugar. Pipe a rosette on top of the filled centers and crown with a cherry if using. 🍰

Enjoy your Maritozzi Italian Cream Buns! 😋

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350 Kcal