Roman Cream Buns (Maritozzi con la Panna)
Maritozzi con la panna Say it: mah-ree-TOT-see kohn lah PAHN-nah
Maritozzi con la panna are soft, sweet brioche-style buns from Rome that are split open and generously filled with lightly sweetened whipped cream. A beloved breakfast or afternoon treat throughout Lazio, they are especially popular during Carnival and on Fat Tuesday. The yeasted dough is enriched with eggs, butter, and a touch of honey, giving the buns a tender, fragrant crumb that perfectly balances the cool, billowy cream. Their name is said to come from "marito" (husband), as they were once a traditional gift from a fiancé to his future bride.
Roman Cream Buns (Maritozzi con la Panna)
Maritozzi con la panna
Pronounced mah-ree-TOT-see kohn lah PAHN-nah
- Serves
- 8
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Whipped Cream Filling
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Espresso or cappuccino; sometimes paired with fresh strawberries.
Make ahead and storage
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.
