Maritozzi con la Panna (Sweet Cream-Filled Buns)
As much as I love cooking, I might have to say that I love baking more. One of the reasons I love baking so much is that warm and delicious feeling I get when I taste that first bite of a freshly baked good.
When I was young, I remember watching my mother and my eldest sister bake in the kitchen in preparation for the Eid festival. Because the Eid festival lasts for 30 days, my family would bake at least 8-10 different types of cookies to serve to our guests. I remember getting to help in the kitchen, and this marked the beginnings of my love for baking. It was fun!
What Are Maritozzi con la Panna?
Maritozzi con la panna are a typical Italian dessert that is most characteristically from the Lazio region. If you are in Rome, you will discover these delicious treats at the bakery, perfect for your hungry stomach while you are sightseeing in the city.
Making the Perfect Buns
You will be surprised by how easy it is to make these delicious sweet snacks. One important tip is to let the dough rest for at least two hours in a warm place before starting to shape the buns. It is important to let the yeast works its magic!
These buns are so delicious that it is difficult to resist the temptation to eat one right away after they come out of the oven. Try to wait until they cool down a bit, first!
These buns can be stored at room temperature in a ziplock plastic bag for up to three days.
Prep Time: 4 hours (including proofing and resting time)
Total Time: 4-5 hours
Yield: 12 buns
For the yeast mixture:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 3 tablespoons granulated sugar
For the dough:
- 3 1/4 cup bread flour
- 1/4 cup granulated sugar
- 1 whole egg and 1 egg yolk
- 1 teaspoon salt
- 4 tablespoons butter
- Egg wash (milk and egg yolk mixture)
- 1 tablespoon orange zest (optional)
- Make the yeast mixture: In a bowl or pitcher, combine the active dry yeast and sugar into the warm water. Stir lightly and set aside.
- In a medium bowl, combine the flour, salt, and remaining sugar. Whisk the ingredients until they are combined.
- In a mixing bowl, combine the yeast mixture and the dry ingredients. Then, add butter and eggs. Start mixing at a lower speed. Increase the speed and mix until the dough comes together. If the dough is sticky, add 1 tablespoon of flour at a time.
- Transfer the dough onto a floured surface or a baking mat. Continue kneading with your hands for a few minutes.
- Transfer the dough into a greased bowl. Let it stand in a warm place for 2 hours at a warm place.
- Place dough on a baking mat to deflate. Divide the dough into equal-sized balls (I made 12 balls).
- Using your hands and starting at one long side, roll each ball into an oval shape, gently rolling and pressing with your hand.
- Place buns on a parchment paper-lined baking sheets.
- Cover buns loosely with cloth, and let rise at room temperature until almost doubled in volume, about 1 hour.
- Preheat oven to 360°.
- Before putting the buns in the oven, brush the tops with the egg wash.
- Bake the buns for 20 minutes, or until they are golden brown on top.
- Transfer buns to a wire rack, and let cool completely.
- Use a knife to cut the bun in the middle. Fill the middle with whipped cream. Sprinkle some icing sugar on top.
- Enjoy maritozzi con la panna with a cup of coffee or tea.
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© 2019 Liza