Maritozzi (Roman-style Cream Buns) is a traditional Italian recipe (from the city of Rome) for a yeasted bun served filled with cream. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Roman-style Cream Buns (Maritozzi).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
450g of plain (all purpose) flour + 90g flour for the yeast
100ml of water
420ml of milk
2 tsp of fresh brewer’s yeast
2 tbsp of runny honey
75g of granulated sugar
2 eggs for the dough
1 egg yolk for the glaze
100g of butter
salt to taste
finely-grated orange and lemon zests, to taste
powdered sugar to taste
500ml of sweetened fresh cream
Method:
For the yeast, dissolve half a tablespoon of sugar in a glass of water and add the fresh brewer’s yeast. Mix vigorously to dissolve the yeast then set aside for about 10 minutes, or until the mixture is frothy.
Pour the yeast mixture into a large mixing bowl and add in the 90g flour. Mix thoroughly to combine and prepare a sponge. You want to set the bowl aside, covered, until the yeast mixture has tripled in volume (rising time of the yeast may vary depending on the amount of yeast and the ambient temperature) but expect to wait at least 120 minutes.
In the meantime, grate your lemon and orange zests. In a mug or glass, stir the zests into the honey. Set aside as you wait for the yeast and flour sponge to prove.
Once the yeast sponge has tripled in volume you're ready to prepare the final maritozzi dough.
Pour the remaining flour into a mixing bowl then add in the salt and sugar. Whisk to combine then add in the honey and zests, milk, eggs and the sponge mixture.
Mix vigorously to combine then add the softened butter. Work the ingredients, kneading to combine into a dough. The dough will be ready when we can pull it with our hands without it tearing and especially not sticking to our hands.
Dust your work surface or a pastry board lightly with flour then turn the dough out onto it. Begin stretching and folding the dough. Once smooth and elastic, transfer it to an oiled bowl to prove. Cover the bowl then set aside to rise for at least 8 hours (or over night) at room temperature.
The following day, scrape the dough out onto your floured work surface. Divide the dough into 75g pieces and shape into balls.
Arrange the dough balls some distance apart on a baking tray lined with parchment paper then set aside in a warm place to rise.
During this time brush the tops of the buns with a glaze of egg yolks and milk. Repeat this gazing process every 20 minutes for the entirety of the 120 minute proving process.
In the meantime, pre-heat your oven to 165C. Once the buns have risen transfer to the centre of your pre-heated oven and bake for about 25 minutes.
When the maritozzi have baked, remove from the oven and set aside to cool. Now split them in half.
Whip the cream until stiff then either place in a bowl or a piping bag. Pipe or ladle the cream into the buns, filling them thickly and sandwiching the two halves together.
Once the maritozzi have been filled, dust with powdered sugar and serve.
)
