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 !
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.
[mv_create key=”18″ thumbnail=”https://eatalianrecipes.com/wp-content/uploads/2023/01/18.jpg” title=”Maritozzi Cream Pastry” type=”recipe”]
MAKES: About 8 Maritozzi
- 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
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!
ITALIAN ROMAN MARITOZZO (ITALIAN CREAM SWEET BUNS)