1. Can I make Maritozzo without a stand mixer?

Yes, you can knead the dough by hand. It will take about 18–20 minutes of consistent kneading until the dough becomes smooth and elastic.

2. How do I keep the cream from melting or becoming runny?

Use very cold whipping cream and chill your mixing bowl beforehand. Adding instant vanilla pudding stabilizes the cream and helps it hold shape longer.

3. Can I make Maritozzo ahead of time?

Yes, the rolls can be baked and frozen (unfilled) for up to a month. Fill them with cream on the day of serving to maintain texture and freshness.

Maritozzo - Superb Recipe

Name: Maritozzo
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 500g all-purpose flour; 11g active dry yeast; 100g soft butter (cubed); 70g sugar; 160ml lukewarm milk; 2 large eggs; Pinch of salt; 1 tsp vanilla extract; 1 beaten egg (for brushing); 80ml water (for syrup); 70g sugar (for syrup); 500ml cold whipping cream; 40g powdered sugar; 30g vanilla instant pudding powder; 1 tsp vanilla extract (for cream); Powdered sugar (for garnish)

Description

Maritozzo are soft, fluffy Italian rolls filled with stabilized vanilla cream, perfect for beginners looking to bake a light and indulgent pastry.

Ingredients

Scale

500g all-purpose flour
11g active dry yeast
100g soft butter (cubed)
70g sugar
160ml lukewarm milk
2 large eggs
Pinch of salt
1 tsp vanilla extract
1 beaten egg (for brushing)
80ml water (for syrup)
70g sugar (for syrup)
500ml cold whipping cream
40g powdered sugar
30g vanilla instant pudding powder
1 tsp vanilla extract (for cream)
Powdered sugar (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer, combine flour, yeast, butter, sugar, milk, eggs, vanilla, and salt. Knead on low speed for 12–15 minutes until soft and elastic.
Form the dough into a ball, place it in a bowl, cover, and let it rise for 1–2 hours until doubled in size.
Divide the dough into 2 logs and cut each into 6 pieces to make 12. Roll each into a ball and place on a baking sheet lined with parchment.
Cover and let the rolls rise for another 30–45 minutes until puffy.
While rising, make the syrup by boiling water and sugar for 1–2 minutes. Let cool to room temperature.
Preheat oven to 170°C (340°F). Brush rolls with beaten egg and bake for 12–16 minutes until golden.
Brush hot rolls with cooled syrup and let them cool to room temperature.
Whip cream, powdered sugar, pudding mix, and vanilla extract until stable and thick.
Slice rolls down the center, leaving the base intact, and fill generously with whipped cream.
Dust with powdered sugar and serve fresh.

Notes

Dough may be kneaded by hand for 18–20 minutes if no mixer is available.
Use chilled bowl and cream for best whipped consistency.
Unfilled rolls can be frozen for up to a month.
Add citrus zest, coffee, or cinnamon to cream for variation.
Brush with syrup to maintain moisture and shine.

Prep Time: 2 hours
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 roll
Calories: 280
Sugar: 14g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg