Breakfast, Dessert, Special dessert

“Maritozzi” Italian sweet buns.

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Can I skip the overnight rest in the fridge?  

Can I make a maritozzi recipe without a stand mixer?   

Can I use butter instead of olive oil for the dough?  

What other types of filling do you recommend for this maritozzi recipe? 



Cranberry & almond biscotti

Cuccidati”Italian fig cookies”

Italian sesame cookies

“Maritozzi”Italian sweet buns with fresh whipped cream

Maritozzi is a fluffy brioche bun filled with fresh vanilla-infused whipped cream and its favorite Roman breakfast!
5 from 1 vote
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Course: sweet
Cuisine: Italian
Keyword: italian cuisine, italian dessert
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting time in the fridge: 12 hours
Servings: 20 buns
Calories: 181kcal
Author: Luca Frau



  • 500 gr bread flour
  • 55 gr granulated sugar
  • 6 gr instant dry yeast
  • 10 gr salt
  • 1 tbsp honey
  • 100 gr lukewarm water
  • 175 gr whole milk
  • 1 orange zest
  • 1 tbsp vanilla
  • 75 g olive oil


  • 400 gr heavy cream
  • 70 gr powdered sugar
  • 1 tsp vanilla


  • Add 500g of bread flour, 55g of granulated sugar, 6g of instant dry yeast, 1 tbsp of honey, three whole eggs, and 175g of warm milk, 100g room temperature water in a bowl of a stand mixer equipped with a dough hook attachment.
  •  Turn on the mixer at low speed to avoid spilling the flour and mix until well combined.
  •  After that, we can add the rest of the ingredients.
  • Grate 1 orange zest and lemon zest. Add it to the bowl and 1 tbsp of vanilla extract and 10g of kosher salt.
  •  Mix the dough at medium speed until it forms a tight ball and separates from the bowl edges.
  •  At this point, we can add olive oil. In the past, in Italy, it was almost impossible to find butter, but they were plenty of olives; that’s where the use of olive oil comes from. That’s the main difference between the french and Italian brioche.
  • Add the olive little by little, only adding more after completely incorporating the previous one.
  • This step is fundamental to keep the strength of the dough and avoid collapsing while baking it.
  •  Keep mixing until the bottom and sides of the mixer are completely clean, and the dough is a nice and smooth ball.
  •  Turn off the mixer, sprinkle some flour on the work surface, and place the dough on it.
  •  The dough is still slightly sticky, so we’ll fold it a few times until it is perfectly smooth.
  • Move the dough into a lightly oiled bowl, cover with cling film and let rest the dough at room temperature for 1 hour to start the fermentation process, then place in the fridge overnight.
  • The next day, grab the dough from the fridge, which should be doubled its size, and deflate it by pressing with your hands.
  • Place the dough on a lightly floured work surface and divide the dough into 20 equal pieces of 50g each.
  • Working with one piece of dough at a time, flatten out the piece of dough, then tuck it up into a ball, then turn the ball seam side down and roll it into a tight ball by cupping your hand to create a ‘claw’ shape, using the tension from the counter to roll the dough tightly.
  •  Repeat the process until you roll all the pieces of dough and place them in a baking tray lined with parchment paper and cover them with a kitchen towel.
  •  Let them proof in a warm place for a couple of hours or until jiggly and doubled in size.
  •  Prepare an egg wash with one egg yolk mixed with one tablespoon of water and brush each bun with it, being gentle to avoid deflating the bun.
  • Bake the buns at 370°F for 8 to 10 minutes or until they are nice and golden on the top.
  •  After baking and when still hot, brush them with simple syrup to give them a glossy look.
  • After that, transfer them to a wire rack and let them cool for 20 minutes.

How to serve maritozzi:

  • Ok, now I’m going to show the traditional way to serve these sweet buns.
  • Using a serrated knife, cut them through the middle but stop one inch before you get to the bottom.
  • Whip 400g of heavy cream with powdered sugar and vanilla, fill a pastry bag and start stuffing the buns generously.
  • Using a spatula, make the filling even and smooth, and scrape off any cream from the sides.
  • Add a little icing sugar on top at the last touch, and enjoy!


Serving: 80g | Calories: 181kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 204mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 309IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.3mg
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

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