Maritozzi cream buns

A squisite brioche type buns coming from Medieval period of Roman cuisine. It was made by the Roman women for their husbands (marito).

But as for the tradition, during the first Friday of March, young men were gifted a maritozzo to their fiances which they could insert a ring inside the bun!

  • 500 gr flour
  • 85 gr sugar
  • 85 gr extra virgin olive oil
  • 2 egg yolks
  • 1 lemon zest
  • 30 gr raisins (soaked in boiling water for 10 minutes)
  • 12 gr fresh brewer’s yeast
  • 30 gr candied oranges or cut small pieces of orange jam
  • 30 gr pine nuts

For brushing the buns

  • 2 egg whites (before baking)
  • 2 T honey, 100 gr sugar in 3 T water

For the filling

500 ml fresh panna combined with 40gr icing sugar

Put fresh brewer’s yeast in 250ml luke warm water with 1 tablespoon sugar. When the yeast is totally dissolved, add flour, oil, 85gr sugar, egg yolks and lemon zest. Mix until the dough is formed. Add raisins, candied oranges and pine nuts. Knead the dough until smooth, soft and elastic. Cover and let rise for 3 hours.

Divide the dough in 12 pieces. Roll each piece into a ball shape. Place the balls in a parchment paper lined baking tray and let them rise about 2 hours.

Preheat the oven to 180 °C.

Whisk egg whites and brush each bun.

Bake the buns about 18 minutes until golden.

While the maritozzi buns bake, make the syrup. In a small pot combine sugar, honey with water over medium heat. Stir frequently cook the syrup for 3 minutes. Remove from heat and let it cool.

After the buns are removed from the oven, brush the buns with the syrup and let them cool.

Cut the buns across the top but not all the way and fill with panna montata cream.

Dust with icing sugar.

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