Maritozzi con panna, soft and fluffy sweet buns filled with luscious whipped cream, are a quintessential Italian treat from the Lazio region, particularly beloved in Rome. These delightful buns are perfect for breakfast or as a snack. From my own personal experience, nothing beats the satisfaction of making these heavenly treats at home. Let me show you how I make maritozzi con panna, ensuring each step is approachable for beginners and adaptable for all.

Overview

• Cuisine: Italian
• Course: Dessert or Breakfast
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Time to Stand: 2.5 hours (for proofing)
• Total Time: 3 hours 15 minutes
• Ease of Cooking: Moderate
• Servings: 8 buns
• Calories per Serving: ~320 kcal
• Cost of Ingredients: Moderate

Equipment Needed

• Large mixing bowl
• Whisk
• Kitchen scale (optional, but recommended for accuracy)
• Baking tray
• Parchment paper
• Pastry brush
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• Cooling rack
• Piping bag with a star nozzle
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Ingredients

For the Dough:

• 3 ½ cups (450g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/4 tsp (7g) instant yeast
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup (120ml) whole milk, lukewarm
• 1/4 cup (60g) unsalted butter, softened
• Zest of 1 orange

For the Filling:

• 1 cup (250ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Glaze:

• 2 tbsp honey
• 1 tbsp water
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Step-by-Step Method

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
2. Add the eggs, lukewarm milk, and orange zest. Mix until a shaggy dough forms.
3. Gradually add the softened butter, one piece at a time, kneading until fully incorporated.
   • Tip: Use a stand mixer with a dough hook for ease, kneading for about 8 minutes until the dough is smooth and elastic. If kneading by hand, it will take about 12-15 minutes.

Step 2: Proof the Dough

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap.
2. Let the dough rise in a warm place for 1.5 hours or until doubled in size.

Step 3: Shape the Buns

1. Punch down the dough and divide it into 8 equal portions.
2. Shape each portion into an oval, rolling gently to ensure a smooth surface.
3. Place the buns on a parchment-lined baking tray, spacing them apart. Cover and let rise for 1 hour.

Step 4: Bake the Buns

1. Preheat your oven to 350°F (175°C).
2. Brush the risen buns with milk for a golden crust.
3. Bake for 18-20 minutes, or until golden brown.

Step 5: Glaze the Buns

1. While the buns are baking, mix honey and water for the glaze.
2. Once out of the oven, brush the warm buns with the glaze for a shiny finish.
3. Let them cool completely on a rack.

Step 6: Whip the Cream

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Transfer the whipped cream to a piping bag fitted with a star nozzle.

Step 7: Fill the Maritozzi

1. Slice each bun lengthwise, leaving one side attached.
2. Pipe the whipped cream generously into the bun.
3. Serve immediately and enjoy!

Variations

• Vegan Option: Replace butter with vegan margarine, milk with almond milk, and heavy cream with coconut cream.
• Low-Sugar Option: Use a sugar substitute like stevia in the dough and filling.
• Citrus Twist: Add lemon zest or a touch of limoncello for a tangy flavor.

Tips

• Use fresh yeast if possible for the fluffiest buns.
• If the dough is sticky, lightly oil your hands while shaping.
• For an extra indulgence, drizzle melted chocolate over the filled buns.
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Notes on What to Expect

Expect light, airy buns with a delicate sweetness and a luxurious whipped cream filling. The orange zest adds a subtle fragrance, making these maritozzi con panna irresistibly delicious. They’re best enjoyed fresh but can be stored unfilled in an airtight container for up to two days.

Nutritional Information (Per Serving)

• Calories: ~320 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 9g
• Fiber: 2g
• Sugar: 12g

I hope this guide has made creating maritozzi con panna seem a little less daunting! Have you tried making them before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment! 😊