Italian Cakes & Dessert Recipes

ITALIAN ROMAN MARITOZZO (ITALIAN CREAM SWEET BUNS)

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Maritozzi are soft sweet rolls filled with whipped cream, delicious breakfast and snack cakes typical of Roman cuisine; served in every self-respecting bar in the capital and pastry shop in Lazio !

 

 

History


 

The origins of maritozzo date back to ancient Rome; it is said that women prepared it as a meal for farmers to work outdoors all day long.

It seems that in the middle ages maritozzo was a sweet prepared during Lent and enriched with pine nuts, raisins and candied; was one of the few “transgressions” granted during this period of abstinence.

With the passing of time, maritozzo has become a good wish for the future bride.

In fact, the boyfriends used to give to their women this loaf, which usually contained a small gift for the beloved.

The sweet name comes from this custom: maritozzo is in fact a popular way to say “husband”.

This gift was given to the girlfriend on the first Friday of March, the ancient Valentine’s Day and usually contained a jewel.

Today maritozzo is a sweet stuffed with custard or whipped cream that is easy to find in all the Roman pastries; depending on the area, is also called maritello or panmarito.

Fluffy loaves of bread filled with luscious whipped cream!

 

Try this recipe, it is super simple and will give you a lot of satisfaction.

Maritozzi Cream Pastry

Maritozzi Cream Pastry

Yield: 8 Maritozzi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Maritozzi are soft sweet rolls filled with whipped cream, delicious breakfast and snack cakes typical of Roman cuisine; served in every self-respecting bar in the capital and pastry shop in Lazio !

Ingredients

  • 4 cups of all purpose flour
  • 1 cup of lukewarm milk
  • 6 tbsp of white sugar
  • 2 tbsp of sunflower seed oil
  • 1 medium egg
  • 1 medium egg yolk
  • 0.35 tsp of dehydrated brewer's yeast (or 1/2 oz of fresh brewer's yeast)
  • 3/4 cup of raisins (soaked in hot water for 30 minutes, squeezed and dried)
  • a pinch of salt
  • 1 orange, zest grated
  • For the glaze
  • 2 tbsp white sugar
  • 2 tbsp of water
  • For the filling
  • Whipped Cream as needed

Instructions

Put the milk in a small saucepan, add the brewer's yeast and stir with a teaspoon.

Strain the flour into a bowl and add the milk with the yeast.

Add a medium egg, sugar, and seed oil.

Knead for about 5 minutes.

Add orange zest or raisins (optional) and continue kneading.

We pull and "stretch" the dough to a ball that we will place in a lightly oiled glass bowl.

We cover with plastic wrap and let rise for about 2 hours.

We knead briefly to deflate the dough.

We divide the dough into many small pieces of about 100 grams  (3.53 oz) each.

We give each piece a spherical shape.

We place the balls on baking paper and let them rest for 1 hour.

We brush with a beaten egg.

We bake at 350 F , static for 15 to 20 minutes.

Heat 2 tablespoons water and 2 tablespoons sugar to melt sugar.

We brush the maritozzi with the newly melted sugar.

We make a cut in the center of the maritozzo but do not divide it into two pieces and fill the cut with whipped cream.

We dust with powdered sugar and enjoy!

 

 

 

 

MAKES: About 8 Maritozzi

INGREDIENTS:

  • 4 cups of all purpose flour
  • 1 cup of lukewarm milk
  • 6 tbsp of white sugar
  • 2 tbsp of sunflower seed oil
  • 1 medium egg
  • 1 medium egg yolk
  • 0.35 tsp of dehydrated brewer’s yeast (or 1/2 oz of fresh brewer’s yeast)
  • 3/4 cup of raisins (soaked in hot water for 30 minutes, squeezed and dried)
  • a pinch of salt
  • 1 orange, zest grated

 

For the glaze

  • 2 tbsp white sugar
  • 2 tbsp of water

For the filling

Whipped Cream as needed

 

DIRECTIONS:

 

Put the milk in a small saucepan, add the brewer’s yeast and stir with a teaspoon.

 

 

Strain the flour into a bowl and add the milk with the yeast.

 

Add a medium egg, sugar, and seed oil.

 

 

Knead for about 5 minutes.

Add orange zest or raisins (optional) and continue kneading.

We pull and “stretch” the dough to a ball that we will place in a lightly oiled glass bowl.

We cover with plastic wrap and let rise for about 2 hours.

 

We knead briefly to deflate the dough.

 

We divide the dough into many small pieces of about 100 grams  (3.53 oz) each.

 

We give each piece a spherical shape.

We place the balls on baking paper and let them rest for 1 hour.

 

We brush with a beaten egg.

 

We bake at 350 F , static for 15 to 20 minutes.

 

Heat 2 tablespoons water and 2 tablespoons sugar to melt sugar.

We brush the maritozzi with the newly melted sugar.

We make a cut in the center of the maritozzo but do not divide it into two pieces and fill the cut with whipped cream.

 

We dust with powdered sugar and enjoy!

 

 

 

 

 

 

 

 

 

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