These airy, cream-filled pastries are called maritozzi — a must-bake for anyone who loves desserts. The buns bake up soft and tender, and they pair perfectly with a rich vanilla whipped cream. Finish them with a dusting of powdered sugar for an irresistible Italian treat everyone will enjoy.
For other cream-filled desserts, try clothespin cookies or homemade cannoli for more indulgent options.
What are Maritozzi?
Maritozzi (singular: maritozzo) are sweet buns from Rome, traditionally enjoyed during holidays and local celebrations. The dough is enriched with sugar, eggs, and butter, producing a soft, pillowy crumb and a golden crust when baked. The classic way to serve them is sliced open and filled with lightly sweetened whipped cream, sometimes flavored with vanilla or citrus zest. The combination of buttery bread and fluffy cream makes maritozzi a simple but deeply satisfying pastry.
Ingredients Needed
Each component contributes to the buns’ texture, flavor, and creamy filling. Quantities are listed in the recipe card below.
- Milk (lukewarm) — hydrates the dough and activates the yeast.
- Instant yeast — leavens the dough for a light, tender crumb.
- All-purpose flour — provides structure while keeping the rolls soft.
- Granulated sugar — adds sweetness and helps with browning.
- Salt — balances and enhances flavor.
- Large eggs (room temperature) — enrich the dough and improve texture.
- Salted butter (room temperature) — adds richness and moisture.
- Extra egg yolk — boosts richness and color.
- Egg wash — gives a shiny, golden finish.
- Heavy whipping cream (chilled) — whipped into the filling for a luscious texture.
- Powdered sugar — sweetens the cream and is used for dusting.
- Vanilla paste — adds deep, aromatic vanilla flavor to the cream.
How to Make Maritozzi
Making maritozzi at home is rewarding and not overly complicated. The long rise time helps develop flavor and creates a light interior. Below is an overview of the process; refer to the recipe card for exact measurements and timing.
- Activate the yeast: Stir warm milk, yeast, and a little sugar in a small bowl and let it sit until foamy.
- Make the dough: In a stand mixer bowl, combine most of the flour, salt, the yeast mixture, whole eggs, and the extra egg yolk. Mix with the paddle until a shaggy dough forms.
- Add butter: Switch to the dough hook and add room-temperature butter tablespoon by tablespoon while mixing on low. If the dough feels too sticky, add a tablespoon or two of flour until it comes together.
- Knead: Knead in the mixer for 8–10 minutes until you have a smooth, soft dough. Shape it into a ball.
- First proof: Lightly oil a large bowl, place the dough inside, cover, and let it rise until doubled, about 1½–2 hours.
- Shape and second proof: Punch down the dough and divide it into 10 equal portions. Shape into balls and place on parchment-lined baking sheets. Cover and either refrigerate overnight for a slow proof or let them rise at room temperature until doubled, about 2 hours.
Baking
- Preheat and egg wash: When the dough balls have doubled, preheat the oven to 350°F (175°C). Make an egg wash by whisking an egg yolk with a little water, then brush the tops of the buns.
- Bake: Bake for 22–25 minutes until golden brown. Remove and cool completely before filling.
Cream Filling
- Whip: Beat chilled heavy cream with powdered sugar and vanilla paste until medium-stiff peaks form.
- Fill: Slice each bun down the center about three-quarters of the way through. Gently open and pipe or spoon the whipped cream into the cavity, smoothing it to the edges with a spatula.
- Serve: Dust the finished maritozzi with additional powdered sugar and serve immediately.
Tips for Making Maritozzi
These practical tips will help you manage dough consistency, speed up proofing when needed, and experiment with flavor variations.
- Adjust dough: The dough should be soft and slightly tacky but not overly sticky. Add flour one tablespoon at a time if needed.
- Faster proofing: Create a warm, humid proofing environment by placing dough in the oven above a pan of warm water, or use your oven’s warm setting for a quicker rise.
- Vanilla substitute: If you don’t have vanilla paste, use 1 teaspoon of vanilla extract in the whipped cream.
- Flavor variations: Before adding the cream, spread Nutella, jam, or lemon curd inside the bun for a twist. Adding a bit of orange or lemon zest to the whipped cream brightens the flavor.
Storing Leftovers
Follow these steps to keep leftover maritozzi tasting their best.
- Refrigerator: Store filled buns in an airtight container in the fridge. They’re best the same day but will keep 2–3 days.
- Make ahead: You can bake the buns up to 2 days ahead; prepare the cream and fill them just before serving for the best texture.
- Dough ahead: Shape the buns the day before and refrigerate covered (sprayed plastic wrap works well). Remove and let them come to room temperature and proof until doubled before baking.
More Amazing Italian Desserts
Try other classic Italian sweets to expand your baking repertoire — from cakes to cookies to easy tiramisu. Each one brings a different texture and flavor that complements the maritozzi experience.
Desserts
Italian Cream Cake
1 hour 20 minutes
Desserts
Classic Biscotti
1 hour 5 minutes
Desserts
Easy Tiramisu Recipe
45 minutes
Maritozzi
Ingredients
- ⅓ cup milk lukewarm
- 1 teaspoon instant yeast
- 2 ¼–2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 egg yolk in addition to the whole eggs
- ½ cup salted butter room temperature
- Egg wash
Cream Filling
- 1 ½ cup heavy whipping cream chilled
- ¼ cup powdered sugar
- ½ teaspoon vanilla paste
Instructions
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Combine warm milk, yeast, and sugar in a small bowl and set aside until foamy.
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In a stand mixer bowl, add flour, salt, the yeast mixture, whole eggs, and egg yolk. Mix with the paddle until a shaggy dough forms.
-
Switch to the dough hook and mix on low while adding the butter tablespoon by tablespoon. Add extra flour only if needed to manage stickiness.
-
Knead in the mixer for 8–10 minutes until a soft, smooth dough forms. Shape into a ball.
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Lightly oil a large bowl, place the dough inside, cover, and let rise until doubled, about 1½–2 hours.
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Punch down the dough, divide into 10 pieces, shape into balls, and place on parchment-lined sheets. Cover and either refrigerate overnight or proof at room temperature until doubled, about 2 hours.
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Preheat the oven to 350°F (175°C). Brush buns with egg wash made from an egg yolk and water.
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Bake 22–25 minutes until golden. Cool completely before filling.
Cream Filling
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Whip chilled cream with powdered sugar and vanilla until medium-stiff peaks form.
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Slice each bun about three-quarters of the way through, open, and fill with the whipped cream, smoothing the surface with a spatula.
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Dust with powdered sugar and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.