Römische Sahnebrötchen (Maritozzi con la Panna)
Maritozzi con la panna Aussprache: mah-ree-TOT-see kohn lah PAHN-nah
Maritozzi con la panna sind weiche, süße Brioche-Brötchen aus Rom, die aufgeschnitten und großzügig mit leicht gesüßter Schlagsahne gefüllt werden. Ein beliebtes Frühstücks- oder Nachmittagsgebäck in ganz Latium, besonders beliebt während des Karnevals und am Faschingsdienstag. Der Hefeteig wird mit Eiern, Butter und einem Hauch Honig angereichert, was den Brötchen eine zarte, duftende Krume verleiht, die perfekt mit der kühlen, bauschigen Sahne harmoniert. Ihr Name soll von "marito" (Ehemann) stammen, da sie einst ein traditionelles Geschenk eines Verlobten an seine zukünftige Braut waren.
Römische Sahnebrötchen (Maritozzi con la Panna)
Maritozzi con la panna
Aussprache mah-ree-TOT-see kohn lah PAHN-nah
- Für
- 8
- Vorbereitung
- 30 Min.
- Zubereitung
- 20 Min.
- Gesamt
- 50 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden skaliert. Kochzeiten und Pfannengrößen bleiben gleich.
Whipped Cream Filling
Zubereitung
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the eggs, lukewarm milk, honey, and vanilla. Mix on low speed until a shaggy dough forms.
Increase to medium speed and knead for 5 minutes. Add the softened butter one tablespoon at a time, waiting until each piece is incorporated before adding the next. Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 7-10 minutes more.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Divide the dough into 8 equal pieces (about 3 oz / 85 g each). Shape each into a smooth ball, then gently elongate into an oval. Place on a parchment-lined baking sheet, cover loosely, and let rise until puffy, about 45-60 minutes.
Preheat the oven to 350°F (175°C). Brush the buns lightly with the egg wash and sprinkle with pearl sugar if using. Bake for 18-22 minutes until golden brown and the internal temperature reaches 190°F (88°C). Cool completely on a wire rack.
When ready to serve, combine the cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Whip to stiff peaks.
Split each cooled bun horizontally, leaving one side attached like a hinge. Generously pipe or spoon the whipped cream into the center so it billows out.
Dust the tops lightly with powdered sugar and serve immediately.
Regionale Varianten
In some Roman bakeries a lighter version uses chantilly cream stabilized with a little gelatin, while modern versions sometimes add chocolate chips to the dough or a drizzle of chocolate sauce over the cream.
Tipps des Kochs
- For the lightest buns, weigh the flour and do not over-knead after adding the butter.
- The buns can be baked a day ahead and stored in an airtight container; fill with cream just before serving for the best texture.
- Use very cold cream and a chilled bowl for the most stable whipped cream.
Dazu servieren
Espresso or cappuccino; sometimes paired with fresh strawberries.
Vorbereiten und Aufbewahren
Bake the buns up to 1 day ahead and store airtight at room temperature. Whip cream and fill just before serving. Filled maritozzi are best eaten the same day.
