🇮🇹 Italy · Dessert
Maritozzi con la Panna (Sweet Buns with Cream)
By eatmundo · July 6, 2026
A beloved sweet bun from Rome, Maritozzi con la Panna are soft, lightly sweet brioche-like buns traditionally flavored with orange zest, split down the middle, and generously filled with freshly whipped cream. These delightful pastries are a popular breakfast or snack, offering a taste of authentic Roman patisserie.
Ingredients
check them off as you prepareHow to Make It
- 1
Activate the yeast: In a small bowl, warm 100ml milk to about 35-40°C (95-105°F). Stir in 7g active dry yeast and 1 tablespoon of the 75g sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 2
Combine dry ingredients: In a large mixing bowl, whisk together 250g all-purpose flour, the remaining 70g sugar, 0.5 teaspoon salt, and the finely grated zest of 1 orange.
- 3
Form the dough: Add the activated yeast mixture, 1 beaten large egg, and 50g softened unsalted butter (cut into small pieces) to the dry ingredients. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
- 4
Knead the dough: Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (stretching a small piece thin enough to see light through without tearing). Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place for 1.5-2 hours, or until doubled in size.
- 5
Shape and proof buns: Gently punch down the dough. Divide it into 8 equal pieces (about 60-70g each). Shape each piece into an oval or torpedo shape, slightly pointed at the ends. Place the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover and let them proof again for 45-60 minutes, until visibly puffy.
- 6
Bake the maritozzi: Preheat oven to 180°C (350°F). Lightly brush the tops of the proofed buns with an egg wash (1 egg yolk mixed with 1 tablespoon milk). Bake for 15-20 minutes, or until golden brown and baked through. Transfer to a wire rack to cool completely.
- 7
Fill with cream: Once completely cool, whip 500ml very cold heavy cream with 2 tablespoons powdered sugar and 0.5 teaspoon vanilla extract until stiff peaks form. With a sharp knife, slice each maritozzo almost all the way through horizontally, creating a pocket. Generously fill each bun with the whipped cream, using a spoon or piping bag. Dust with extra powdered sugar if desired.
Frequently Asked Questions
What type of flour should I use for maritozzi?+
For soft, airy maritozzi, use a good quality all-purpose flour or Italian '00' flour, which has a fine texture and moderate protein content, ideal for brioche-like doughs.
How do I know if the yeast is active?+
After mixing the yeast with warm milk and a pinch of sugar, it should become visibly foamy and bubbly within 5-10 minutes. If it doesn't foam, your yeast may be old or the milk too hot/cold, and you should start again.
Can I prepare the dough in advance?+
Yes, you can prepare the dough up to the first proofing stage, then refrigerate it overnight. Let it come to room temperature for about an hour before shaping and continuing with the recipe.
What's the best way to ensure the cream is stiff?+
Always use very cold heavy cream and a very cold bowl and whisk (you can chill them in the freezer for 15 minutes). Over-whipping can turn it grainy, so stop as soon as stiff peaks form.
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