Italian Maritozzi Golosi with Whipped Cream and Orange Zest

Maritozzi Golosi: A Delightful Italian Sweet Roll Recipe

Maritozzi, the soft and fluffy Italian sweet buns, are a beloved treat from the Lazio region, perfect for breakfast or a sweet snack. These buns, filled with whipped cream, are as delightful as they are indulgent. With this recipe, you’ll learn how to make 25 perfect maritozzi golosi at home, packed with flavor and a delightful texture.

Ingredients for Maritozzi Golosi

Nutritional Information (per serving – 1 bun)

Instructions for Making Maritozzi Golosi

To start making the delicious maritozzi, you’ll first need to prepare the lievitino (the starter dough) which is the key to achieving the buns’ soft texture. Here’s how to do it:

1. Preparing the Lievitino (Starter Dough):

   • In a small bowl, pour in the water and crumble in the fresh yeast.
   • Add the all-purpose flour and stir until the mixture is smooth and homogeneous.
   • Cover the bowl with plastic wrap and let it rest in a warm place (about 30°C or 86°F). A good trick is to place it in an oven turned off, with the light on.
   • Let the lievitino rest for 2 hours, during which it will rise and double in volume.

2. Making the Dough:

   • Once the lievitino has risen, place the 320g of all-purpose flour in the bowl of a stand mixer fitted with the dough hook.
   • Add the fresh yeast, sugar, and honey to the flour.
   • Pour in the cold whole milk, and start mixing at low speed. Gradually increase the speed until the dough starts to come together and become smooth.
   • Grate the zest of one orange, being careful to only take the orange part (avoiding the bitter white pith), and add it to the dough.
   • Continue mixing until the orange zest is fully incorporated into the dough.
   • Add the lievitino to the dough mixture and continue kneading until it’s well incorporated and the dough becomes cohesive and elastic.
   • Slowly add the olive oil in two or three stages, allowing it to absorb into the dough before adding more. This will create a smooth and shiny dough.
   • Lastly, add the salt and the raisins, if you’re using them, mixing until the raisins are evenly distributed throughout the dough.

3. First Rising:

   • Once your dough is ready, transfer it onto a lightly floured work surface.
   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with lightly oiled plastic wrap.
   • Let the dough rise for about 2 hours at room temperature, or until it has doubled in size.
   • After the dough has risen, refrigerate it overnight to allow it to develop more flavor.

4. Shaping the Maritozzi:

   • The next day, remove the dough from the fridge and take off the plastic wrap.
   • Turn the dough onto a floured work surface and, using a bench scraper (or a dough cutter), divide the dough into 20 even pieces, each about 50g.
   • Shape each piece of dough into a smooth ball by folding the edges underneath and rolling it between your hands.
   • Arrange the balls of dough on a baking tray lined with parchment paper, ensuring there is a little space between them so they can rise and expand.
   • Cover the tray with a lightly oiled piece of plastic wrap, and let the dough rest for about 30 minutes to an hour for the second rise.

5. Egg Wash and Baking:

   • In a small bowl, whisk together an egg and some milk (use equal parts), and brush the mixture over the top of the risen dough balls.
   • Preheat your oven to 190°C (375°F) and bake the maritozzi for about 7-8 minutes, or until they are golden brown and puffed up.
   • Remove from the oven and let them cool on a wire rack.

6. Whipping the Cream:

   • While the maritozzi are cooling, pour the heavy cream into a large mixing bowl.
   • Using an electric mixer or a whisk, whip the cream until soft peaks form.
   • Be careful not to overwhip the cream, as it can turn into butter.

7. Assembling the Maritozzi:

   • Once the maritozzi have cooled down, carefully slice each bun horizontally, being careful not to cut all the way through.
   • Fill the buns generously with the freshly whipped cream.
   • To finish, dust the tops with powdered sugar for a sweet, finishing touch.

Serving Suggestions:
These maritozzi golosi are best enjoyed fresh, especially right after they’ve been filled with the whipped cream. They are perfect as a sweet breakfast treat, an afternoon snack, or a dessert to impress your guests. Pair them with a strong Italian espresso for the ultimate indulgence.

Storage Tips:
While maritozzi are best eaten fresh, you can store the buns in an airtight container for up to 2 days. The whipped cream filling should be prepared just before serving for the best texture, but the buns themselves can be kept for a day or two at room temperature.

These maritozzi golosi are a true Italian delicacy, perfect for special occasions or simply as a treat to brighten up your day. With the combination of soft, fluffy dough, rich orange zest, and sweet whipped cream, they’re sure to become a new favorite in your baking repertoire.