Maritozzi (Roman Cream Buns)

1Preparation

1. Mix the flour, sugar, yeast and orange zest in a large bowl.
2. Add the lukewarm milk, eggs, honey and vanilla and knead until a sticky, even dough forms.
3. Add the salt and knead for 8 minutes in a mixer or 12 minutes by hand until the dough is smooth.
4. Add the soft butter in three additions, kneading after each until it disappears and the dough is smooth, elastic and clears the sides of the bowl.
5. Cover the bowl and leave the dough somewhere warm for about 2 hours, until doubled in size.
6. Divide the dough into 8 equal pieces of about 90 g each.
7. Shape each piece into a tight ball, then roll it under your palm into an oval about 10 cm long.
8. Space the buns well apart on a tray lined with baking paper, cover and leave for 1 hour until clearly puffed.
9. Preheat the oven to 180 °C and gently brush the tops of the buns with milk.

2Cooking

1. Bake the buns until deep golden and hollow-sounding when tapped underneath.

   ♨️ oven 180°C⏱ 15 min timer
2. Boil the sugar and water in a small pan until the sugar has fully dissolved.

   🔥 medium heat⏱ 2 min timer
3. Brush the hot buns with the glaze until shiny, then leave them to cool completely on a rack.

   ⏱ 1 min timer

3Serving

1. Whip the cold cream with the powdered sugar and vanilla to firm peaks.
2. Slit each bun diagonally from the top with a serrated knife without cutting all the way through.
3. Fill each bun generously with cream, smooth the top level with a flat spatula and dust with powdered sugar.
4. Serve right away, one bun per person, with coffee or milk.

💡 Tips & common mistakes

• Common mistake: filling the buns while they are still warm. The cream melts and slides out within minutes; wait until the buns are completely cold.
• Stop whipping as soon as the cream holds firm peaks; overwhipping turns it grainy and then buttery.
• You can bake the buns a day ahead, keep them in an airtight bag and fill them on the morning you serve them.

🔁 Substitutions

• Lemon zest can replace the orange zest.
• Use 3 tablespoons of light vegetable oil instead of butter, as some older Roman recipes do.