Classic Maritozzi

Tags: #dessert #bread #italian #brioche #hanukka
Serving: 10 maritozzi
Total time: 12 hours (including overnight rise)

Soft, citrus-scented brioche-style buns filled with a luxurious mascarpone whipped cream, with an optional rich chocolate variation.

Ingredients

Brioche buns

• 500 g strong white bread flour
• 60 g caster sugar
• 10 g honey
• 7 g instant yeast
• 200 g whole milk
• 100 g egg (without shell, about 2 large eggs)
• 20 g egg yolk (about 1 large yolk)
• 80 g unsalted butter (soft, at room temperature)
• 5 g fine sea salt
• 5 g finely grated orange zest
• 3 g finely grated lemon zest
• 5 g vanilla extract
• 10 g neutral oil (for greasing the bowl)

Egg wash

• 40 g egg (about 1 small egg)
• 10 g whole milk

Vanilla mascarpone cream filling

• 250 g cold heavy cream (35% fat)
• 150 g mascarpone cheese (cold)
• 40 g icing sugar
• 5 g vanilla extract
• 1 g fine sea salt
• 5 g finely grated orange zest (optional)

Optional chocolate cream variation

• 80 g dark chocolate 60–70% (chopped)
• 10 g unsweetened cocoa powder
• 10 g icing sugar

To finish

• 15 g icing sugar (for dusting)

Steps

Make the brioche buns

1. Warm the whole milk in a small saucepan or in the microwave until just lukewarm (about 30–35°C).
2. Add the instant yeast and honey to the warm milk.
3. Whisk the milk mixture until the yeast dissolves.
4. Let the mixture stand for about 10 minutes until slightly foamy.
5. Place the bread flour in the bowl of a stand mixer.
6. Add the caster sugar, fine sea salt, orange zest and lemon zest to the flour.
7. Attach the dough hook to the mixer.
8. Pour the milk–yeast mixture into the flour mixture.
9. Add the egg and egg yolk to the bowl.
10. Add the vanilla extract to the bowl.
11. Mix the dough on low speed until a rough, shaggy dough forms.
12. Increase the mixer speed to medium.
13. Knead the dough for 8–10 minutes until it becomes smooth and slightly elastic.
14. Add a few pieces of the softened butter to the dough.
15. Mix the dough until the butter is fully incorporated.
16. Repeat adding the remaining butter in a few additions.
17. Mix the dough after each addition until all the butter is absorbed.
18. Continue kneading the dough on medium speed until it is very smooth, elastic, and pulls away cleanly from the sides of the bowl.
19. Lightly oil a large bowl with the neutral oil.
20. Scrape the dough into the oiled bowl.
21. Cover the bowl tightly with plastic wrap or a lid.
22. Let the dough rise at room temperature for 60–90 minutes until roughly doubled in size.
23. Gently press down on the dough to deflate it.
24. Cover the bowl again.
25. Refrigerate the dough for at least 4 hours or up to overnight to firm and develop flavor.

Shape and bake the buns

1. Line two baking trays with parchment paper.
2. Turn the chilled dough out onto a lightly floured work surface.
3. Divide the dough into 10 equal pieces.
4. Shape one piece into a tight ball by cupping your hand and rolling it on the surface.
5. Repeat shaping with the remaining pieces.
6. Place the dough balls seam-side down on the work surface.
7. Cover the dough balls lightly with a clean cloth.
8. Let the dough balls rest for 10 minutes.
9. Roll one dough ball gently back and forth to form an oval about 9–10 cm long.
10. Repeat shaping with the remaining dough balls.
11. Place the ovals on the prepared trays with good spacing between them.
12. Cover the trays loosely with lightly oiled plastic wrap or a cloth.
13. Let the buns proof at room temperature for 60–90 minutes until puffy and well risen.
14. Preheat the oven to 180°C (conventional, no fan).
15. Crack the egg for the egg wash into a small bowl.
16. Add the milk for the egg wash to the bowl.
17. Whisk the egg wash until it is smooth.
18. Brush the risen buns gently with a thin layer of egg wash.
19. Place the trays in the oven.
20. Bake the buns for 15–18 minutes until they are deep golden brown and sound hollow when tapped on the bottom.
21. Transfer the baked buns to a wire rack.
22. Let the buns cool completely to room temperature.

Make the vanilla mascarpone cream

1. Place the cold heavy cream in a large mixing bowl.
2. Add the mascarpone cheese to the cream.
3. Add the icing sugar, vanilla extract, fine sea salt and orange zest (if using) to the bowl.
4. Whip the mixture with a hand mixer or stand mixer on medium speed until medium–stiff peaks form.
5. Cover the bowl of cream.
6. Refrigerate the cream until you are ready to fill the buns.

Optional chocolate cream variation

1. Place the chopped dark chocolate in a heatproof bowl.
2. Melt the chocolate gently over a bain-marie or in the microwave at low power, stirring occasionally, until smooth.
3. Let the melted chocolate cool to room temperature.
4. Sift the cocoa powder and icing sugar together into a small bowl.
5. Stir the sifted cocoa mixture into the melted chocolate until smooth.
6. Fold the chocolate mixture gently into the prepared vanilla mascarpone cream until evenly combined.
7. Chill the chocolate cream for 20–30 minutes to firm slightly before filling the buns.

Assemble the maritozzi

1. Use a sharp serrated knife to slice each cooled bun lengthwise, leaving one long side attached like a hinge.
2. Open each bun gently with your fingers to create a pocket.
3. Fill a piping bag or spoon with the vanilla mascarpone cream or chocolate cream.
4. Pipe or spoon a generous amount of cream into the center of each bun.
5. Use a small spatula or knife to smooth the cream so it forms a rounded dome between the cut sides.
6. Use the spatula or knife to scrape away any excess cream along the outside edges for a clean look.
7. Dust the tops of the filled maritozzi lightly with icing sugar.
8. Serve the maritozzi immediately or within a few hours for the best texture.

Notes

• The dough should be soft and slightly sticky; avoid adding extra flour so the baked buns stay light and tender.
• The long cold fermentation makes the dough easier to shape and gives a deeper flavor, but you can shorten it to 2 hours in the refrigerator if you are in a hurry.
• For a slightly lighter filling, you can increase the cream to 300 g and reduce the mascarpone to 100 g while keeping the sugar and flavorings the same.
• Filled maritozzi are best eaten the day they are assembled; store any leftovers covered in the refrigerator for up to 1 day.

References (optional)

Inspired by traditional Roman maritozzi and classic brioche dough techniques.