Maritozzo con la Panna
Soft, pillowy Italian cream-filled buns made with a simple dough and topped with whipped cream. Elegant, impressive, and easier than they look.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1.5 teaspoons instant yeast
- ¾ cup whole milk, warmed
- 1 whole egg, large
- 3 tablespoons butter, softened
- 1.5 cups heavy cream, cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- 1
Pour the warm milk into a large bowl, then sprinkle 1.5 teaspoons yeast and 3 tablespoons sugar over the top and let sit undisturbed for 5 minutes until foamy, so the yeast wakes up.
- 2
Crack the egg into the bowl with the yeast mixture and whisk vigorously with a fork until the egg is fully mixed in and the liquid looks uniform.
- 3
Add 2 cups flour to the bowl and stir with a wooden spoon until all the flour is wet and a shaggy dough ball forms with no dry streaks.
- 4
Cut the softened butter into 6–8 small pieces and scatter them over the dough, then knead by hand in the bowl (pushing with the heel of your hand, folding the dough back over itself) for 8 minutes until smooth and elastic.
- 5
Shape the dough into a smooth ball by gathering the edges toward the center and pinching, then place it back in the bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 20 minutes until roughly doubled in size.
- 6
Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
- 7
Turn the risen dough out onto a clean, un-floured counter and divide it into 8 equal pieces by cutting straight down through the center, then cutting each half in half, then each quarter in half.
- 8
Roll each piece into a smooth ball by pushing the top of the piece down and toward the center with your palms, rotating as you go, until it looks like a small round stone.
- 9
Place the 8 balls on the parchment-lined baking sheet, spacing them about 2 inches apart so they have room to expand, then cover loosely with a kitchen towel and let rest for 10 minutes.
- 10
Bake the buns in the preheated oven for 12–15 minutes until the tops are pale golden (the color of light honey) and a bun bounces back when you gently press the side with your finger.
- 11
Remove the baking sheet from the oven and let the buns cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes total.
- 12
Pour 1.5 cups cold heavy cream into a chilled metal or glass bowl, then add 3 tablespoons powdered sugar and 0.5 teaspoon vanilla extract.
- 13
Whisk the cream vigorously with a hand whisk or electric mixer for 2–3 minutes until it thickens into soft peaks that hold their shape but still droop slightly at the tips.
- 14
Hold a cooled bun with one hand and carefully slice it horizontally in half by cutting parallel to the counter, creating a top and bottom piece; do not cut all the way through — stop when you reach the back edge, so the halves stay slightly connected like a hinge.
- 15
Gently open the bun so the interior surfaces are facing up, then spoon a generous dollop (about 2–3 tablespoons) of whipped cream onto the bottom half.
- 16
Fold the top half back down over the cream, pressing very gently so a little cream peeks out around the edges, then set the finished maritozzo on a serving plate.
- 17
Repeat with the remaining 7 buns and cream, then serve immediately.
Tools you’ll need
- large mixing bowl
- wooden spoon
- whisk
- fork
- rimmed baking sheet
- parchment paper
- kitchen towel
- wire cooling rack
- chef's knife or serrated bread knife
- hand whisk or electric mixer
- metal or glass bowl
- serving plates
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