Maritozzi - Italian Cream Buns - Miss Molly Makes Brownies

3 Italian Maritozzi on tray with one bite removed

Recipe by Molly
at missmollymakes.com

4.43 from 7 votes

Maritozzi - Italian Cream Buns

Soft and fluffy brioche buns filled with a luxurious vanilla whipped mascarpone cream.

Prep Time45

Cook Time15

Rising time3

Total Time4

Servings: buns

Calories: 462kcal

Equipment

stand Mixer
2 baking trays lined with baking paper
small bowl
large bowl

Ingredients

3 tbsp (3 tbsp) milk warmed slightly
6 g (½ tsp) instant yeast
260 g (2 cups) bread flour sub for plain all-purpose flour
1½ tbsp (1½ tbsp) white sugar
½ tsp (½ tsp) salt
2 (2) large eggs room temperature
1 large egg yolk
115 g (½ cup) lightly salted butter room temperature
egg wash

Cream Filling

1½ cup (1 cup) heavy whipping cream
1 cup (1 cup) mascarpone
2-4 tbsp (2-3 tbsp) powdered icing sugar
1 tbsp (1 tbsp) vanilla bean paste or extract with seeds
pinch (pinch) salt

Instructions

Proof the yeast: In a small bowl, add milk and heat in the microwave for 5 seconds, or until it’s lukewarm but not hot. This can also be done in a small saucepan over low heat but be very aware of overheating. Pour the milk into a small bowl and whisk in the yeast and sugar to dissolve. Set aside until the mixture is foamy, about 3-5 minutes. This is to ensure that your yeast is alive and strong.
Mix the dough: Into the bowl of a stand mixer, combine the flour and salt, the yeast mixture and eggs. Using the dough hook, mix on low until it forms a scraggy dough. Cover and allow to sit for 10 minutes. This is a form of autolyse process that gives time for the flour to hydrate and gluten bonds to begin to form.
Knead the dough: Remove cover and continue to kneading on low, scraping the dough from the sides and hook occasionally. Keep kneading until looks soft, slightly shiny and begins to pull away from the sides of the bowl. This should take about 8 minutes on low speed. Only add an additional tablespoon or two of flour if the dough continues to stick to the sides after this time. Trust the process.
Add the butter: Once your dough has reached a smooth, soft consistency, begin adding the butter, small amounts at a time. Continue kneading as each addition is fully incorporated into the dough before adding the next. The dough will start looking extra shiny, and soft and due to the butter and egg, it will take on a yellowish appearance.
Rise and chill dough: When all the butter is added and the dough looks beautifully shiny, soft and supple, transfer to a lightly floured work surface. Shape it into a ball. Lightly grease or oil your large bowl and place in the dough. Cover it with a dish towel or cling film and allow it to rise at room temperature for 1-1/2 hours or until it has nearly doubled in size. Note that the rising time is slow due to the amount of fat content in the dough. You can take a photo of the initial dough or make a marking on the side of the bowl to give you an indicator to compare the final dough against.
Refrigerate the dough: Once to dough has risen, gently deflate and form again into a ball on your lightly floured work surface. Return to bowl again and cover. Place the bowl in the refrigerator and chill for 2 to 24 hours. Refrigeration firms up the butter, creating a more manageable dough but also improving the taste of the final dough.
Preheat the oven: 180°C/350°F degrees. Line 2 baking trays and set aside.
Portion and shape buns: Divide the dough into 8-10 pieces. Take each piece of dough and lightly flatten, pulling edges inwards to the centre. Flip over and roll along the benchtop to create tighter surface tension.
Place the rolled bun onto the tray and repeat with the rest of the dough. Allow space between each bun. Cover with a greased piece of plastic wrap and allow to rise until doubled, about an hour.
Bake the buns: Baste with egg wash and Bake for 25 minutes or until golden. Remove from oven and place on a heatproof surface to cool completely.
Prepare the cream: In a large bowl whip cream, mascarpone, vanilla extract and powdered sugar until stiff peaks form. Transfer to a piping bag. and set aside in the fridge.
Bring it all together: Slice each bun across the top on a 45-degree angle, without cutting through the bottom. Fill each bun with the cream and smooth it out with a spatula. Dust the buns with extra powdered sugar and serve.

Notes

Variations: The cream can be swirled with your favourite jam, spread (nutella, PB, Biscoff) before being filled in the buns.

Nutrition