Description
Sweet Italian tradition meets creamy indulgence in maritozzo, Roman pastry delights that blend pillowy brioche with luscious vanilla-kissed cream. Pastry lovers will savor this classic Roman breakfast treat that whispers comfort and delectable charm.
Ingredients
Scale
Main Ingredients:
- 500 grams (3 1/2 cups) all-purpose flour
- 2 large eggs
- 100 grams soft butter
- 160 ml (2/3 cup) lukewarm milk
- 11 grams (2 teaspoons) active dry yeast
- 70 grams (1/3 cup) sugar
Sugar and Liquid Syrup Ingredients:
- 70 grams (1/3 cup) sugar
- 80 ml (1/3 cup) water
- 1 beaten egg
Cream Filling Ingredients:
- 500 ml (2 cups) very cold whipping cream
- 40 grams (1/3 cup) powdered sugar
- 30 grams (3 tablespoons) vanilla instant pudding powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Craft the enriched dough by combining flour, yeast, butter, sugar, milk, eggs, vanilla, and salt in a mixing bowl. Utilize a kneading attachment to process the ingredients until a silky, elastic texture emerges. Create a compact spherical shape and permit the dough to rest in a covered container, allowing it to expand and develop for 1-2 hours.
- Relocate the matured dough onto a clean workspace. Segment the mass into two substantial strips, then subdivide each strip into six identical portions, generating twelve uniform rolls. Gently transform each segment into a rounded configuration and arrange them methodically on a parchment-lined baking sheet.
- Drape a lightweight fabric over the prepared rolls, enabling them to undergo a secondary fermentation process for approximately 30 minutes. The rolls should visibly increase in volume, indicating readiness for thermal transformation.
- Construct a light sugar syrup by heating water and sugar in a compact saucepan. Allow the liquid to reach a vigorous boil, reducing slightly for enhanced concentration. Set aside and cool to ambient temperature.
- Activate the oven to 170°C. Delicately coat the rolls with a whisked egg, creating a lustrous exterior. Position the tray in the heated environment and bake for 12-16 minutes until a golden-brown complexion develops and the texture feels firm.
- Immediately after removing from the oven, generously apply the prepared sugar syrup, ensuring comprehensive coverage. Allow the rolls to cool completely at room temperature.
- Prepare a luxurious vanilla cream by integrating cold cream, powdered sugar, vanilla pudding powder, and vanilla extract. Whip the mixture at high velocity until achieving a stable, voluminous consistency.
- Execute the final assembly by carefully creating a central crevice in each roll, maintaining connection at the base. Skillfully pipe the prepared vanilla cream into the opening, sculpting a pristine presentation. Delicately remove any excess cream from the roll’s exterior using moistened fingertips.
Notes
- Choose high-protein flour for a chewier, more authentic texture that enhances the traditional Italian bread quality.
- Control yeast rising temperature carefully to prevent over-proofing, which can make rolls dense and tough instead of light and fluffy.
- Use room temperature ingredients to ensure smooth dough integration and consistent fermentation during the kneading process.
- Brush rolls gently with egg wash using a soft pastry brush to achieve a beautiful golden-brown shine without deflating the delicate risen dough.
- When filling cream, use a piping bag with a wide tip for precise, clean cream distribution inside the rolls.
- Cool rolls completely before cream filling to prevent cream from melting and losing its structured shape.
- For gluten-free adaptation, substitute regular flour with a blend of rice and almond flour, adding xanthan gum for better binding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 352
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg