Sourdough Maritozzi
The Best Roman Cream Buns
First of all! My partner Tom made me the coolest banner. Thank you, my love!
Let’s get into these buns.
Those of you who might not spend a lot of time on social media might have missed endless reels or TikToks of maritozzi (plural) or maritozzo (singular) blowing up for a couple years now, probably related to the fact that everyone is vacationing in Italy. So, if you don’t know what these are. Marittozi are an iconic pastry from the city of Rome. These buns are made from a brioche-like dough flavored with honey, orange zest and vanilla with a lightly sweetened perfectly whipped cream filling and dusting of powdered sugar.
If you are like me and are not going to Rome anytime soon the good news is that you can make these at home and bring Rome to you, without having to stand in any lines. There are endless variations of the dough—some with butter, some with water, some with milk, and some with oil. For my version, I adapted my sourdough Zavyvanets (babka) dough recipe for the most airy, light, soft, and scrumptious buns. I also share some important tips and tricks to get the perfect whipped cream or as the Italians call it panna consistency for your buns you worked so hard on.
I invite you to try these delicious cream buns! No need to stress. Remember a dusting of powdered sugar will cover up any little mistakes or imperfections in the buns. So just enjoy the baking and eating process, seriously no need to stress.
For those of you who don’t bake with sourdough. I really like
Maritozzi recipe, from her blog. Emiko’s wrote that her recipe was inspired by two recipes, one from the 1929 cookbook, Il Talismano della Felicita by Ada Boni’s and the second from the 1985 cookbook The Italian Baker by Carol Field.
