Maritozzi (Sweet Cream Buns) Recipe (2024)

Ingredients

Yield:10 buns

• ⅓cup/80 grams whole milk, heated to 110 degrees
• 1tablespoon/9 grams instant dried yeast
• 3½ cups/453 grams all-purpose flour, plus more for dusting
• 4large eggs, room temperature
• ⅓cup/75 grams full-fat buttermilk
• ¼cup/50 grams granulated sugar, plus 1 to 2 tablespoons for filling
• 1teaspoon kosher salt, such as Diamond Crystal, or ½ teaspoon fine salt
• ½teaspoon freshly grated nutmeg
• 6tablespoons/80 grams salted butter, softened
• 1cup/250 grams heavy whipping cream
• ⅔cup firm red fruit jam, such as strawberry, raspberry, red currant or mixed fruits
• 2tablespoons confectioners’ sugar, for dusting (optional)

Preparation

1. Step

   1

   In a medium bowl, combine the warm milk, yeast and ½ cup/65 grams flour. Stir with a wooden spoon to form a wet dough. Cover the bowl with a clean towel and allow it to sit until doubled in size, 15 to 20 minutes. Pre-fermenting the dough like this gives the doughnuts a more complex, tangy flavor.

2. Step

   2

   Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the eggs and buttermilk. Add the sugar, salt, nutmeg, pre-ferment and remaining 3 cups/388 grams flour. Knead on the lowest speed until it comes together in a smooth and elastic dough, about 5 minutes. Scrape the bowl and dough hook.

3. Step

   3

   Cut the butter into large chunks and add all at once. Incorporate by kneading the dough on speed 2 until the butter is folded in and the dough is again smooth and elastic, 5 to 6 minutes. Scrape down the bowl and fold the dough over to form a loose sphere. Cover the bowl with plastic wrap and refrigerate for the dough to rise slowly and chill completely, 4 to 12 hours.

4. Step

   4

   Line a baking sheet with parchment paper and dust lightly with flour. Place the dough ball on a lightly floured work surface and dust the top with some flour. Use a bench scraper or a knife to portion the dough into 10 even (90-gram) pieces. Roll each piece into a ball and place on the prepared baking sheet. Cover with plastic wrap or a clean kitchen towel. Let rise until the chill is off and the dough feels light and airy, 45 to 50 minutes.

5. Step

   5

   Heat the oven to 400 degrees. Make an egg wash by combining the remaining egg with 2 tablespoons water in a small bowl. Brush the tops of the balls generously with the egg wash.

6. Step

   6

   Place the baking sheet on the middle rack of the oven and bake the rolls until light golden brown, 9 to 10 minutes. Reduce the oven temperature to 350 degrees. Rotate the baking sheet and bake for an additional 6 to 8 minutes until the rolls are deep golden brown and sound hollow when lightly tapped. Remove from the oven and transfer rolls to a wire rack to cool completely.

7. Step

   7

   Use a whisk or a hand mixer to combine the heavy cream and remaining 1 or 2 tablespoons sugar in a large bowl. Whip vigorously until medium firm peaks form when whisk is lifted.

8. Step

   8

   Use a sharp knife to slice down through the top to the center of a cooled roll. Tilt the knife and slice at a 30-degree angle to meet the original cut in the middle of the roll. Pop out the V-shaped piece from the roll (and save as a cook’s snack). Repeat the cutting for the remaining rolls.

9. Step

   9

   Fill each roll with a tablespoon of jam. Spoon in the whipped topping to cover the jam, filling the rolls one at a time. Use a spatula or back of a table knife to smooth the top of the cream so it’s flush with the sides of the roll. Wipe the edges if necessary with a clean towel. Dust with confectioners’ sugar if you’d like. Serve immediately.

   See Also

   Il Maritozzo, Rome's Pastry Rebirth