Maritozzo

Ingredients

Dough

• 400 gstrong white flour
• 80 gsugar
• 7 ginstant yeast
• 1 tspsalt
• 2eggs
• 120 mlwarm milk
• 80 gbutter, softened
• grated zest of 1 orange
• 1 tbsphoney

Glaze

• 50 gsugar
• 50 mlwater

Filling

• 500 mldouble cream, very cold
• 40 gicing sugar
• 1 tspvanilla

To finish

• icing sugar

Directions

1. Mix the flour, sugar, yeast and salt, then work in the eggs, warm milk, honey and orange zest to a soft dough. Knead 10 minutes until smooth, then add the softened butter a piece at a time. Add the butter after the dough is already developed.
2. Put in at the start it coats the flour and the dough never builds the strength it needs to rise well. Keep kneading until the butter is fully absorbed and the dough is glossy and elastic, which takes another 8 minutes or so.
3. Prove for 2 hours until doubled, then knock back gently and shape into 8 ovals. Shape them as ovals rather than rounds, which is the maritozzo form and is what makes the split hold the cream.
4. Set them well apart on lined trays and prove a further hour until visibly puffy. Bake at 180°C (355°F) for 15 to 18 minutes until deep golden. Do not overbake them. Boil the sugar and water for 2 minutes to make a light syrup and brush it over the buns the moment they leave the oven. Glaze them hot.
5. Cool them completely, and do not even think about filling a warm bun. Warm bread melts whipped cream on contact and you get a soggy bun and a puddle. Whip the very cold cream with the icing sugar and vanilla to firm peaks.
6. Whip it firmer than you would for a dessert, because it has to hold a flat face without slumping. A modest maritozzo is not a maritozzo; the cream should stand well proud of the bun.
7. Dust with icing sugar and eat within a couple of hours. The name is said to come from marito, husband, because suitors gave them to their intended during Lent, sometimes with a ring hidden inside.

Technique

• The buns freeze well unfilled and are filled on the day.
• Roman bars fill them to order in the morning and sell out by lunch.
• The cream is only lightly sweetened, because the bun already is.

Substitutions

• Whipping cream with a little mascarpone for a firmer filling.
• Lemon zest in place of orange.

Variations

• Maritozzo quaresimale, the Lenten version with raisins and pine nuts.
• With ricotta cream in place of whipped cream.
• Filled with chantilly and fresh strawberries.

History

A sweet bun split and stuffed with cream; the name is said to come from marito, since suitors gave them during Lent.

Frequently asked questions

What is Maritozzo?

Maritozzo is a bread & pastry from Vatican City: soft sweet bun split and filled with whipped cream. A sweet bun split and stuffed with cream; the name is said to come from marito, since suitors gave them during Lent.

How long does Maritozzo take to make?

Maritozzo takes 40 min plus 3 hr rising of preparation and 18 min of cooking. The recipe makes 8 buns. It is rated medium to make.

What can I substitute in Maritozzo?

Yes, within limits. Whipping cream with a little mascarpone for a firmer filling. Lemon zest in place of orange.

What is the most important thing to get right in Maritozzo?

Put in at the start it coats the flour and the dough never builds the strength it needs to rise well. Keep kneading until the butter is fully absorbed and the dough is glossy and elastic, which takes another 8 minutes or so.