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Maritozzi (Sweet Cream Buns)
Published Dec. 1, 2023
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- Total Time
- About 7 hours
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes, plus 6 hours 20 minutes' resting, rising and cooling
- Rating
- Notes
- Read community notes
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Ingredients
- ⅓cup/80 grams whole milk, heated to 110 degrees
- 1tablespoon/9 grams instant dried yeast
- 3½ cups/453 grams all-purpose flour, plus more for dusting
- 4large eggs, room temperature
- ⅓cup/75 grams full-fat buttermilk
- ¼cup/50 grams granulated sugar, plus 1 to 2 tablespoons for filling
- 1teaspoon kosher salt, such as Diamond Crystal, or ½ teaspoon fine salt
- ½teaspoon freshly grated nutmeg
- 6tablespoons/80 grams salted butter, softened
- 1cup/250 grams heavy whipping cream
- ⅔cup firm red fruit jam, such as strawberry, raspberry, red currant or mixed fruits
- 2tablespoons confectioners’ sugar, for dusting (optional)
Preparation
- Step 1
In a medium bowl, combine the warm milk, yeast and ½ cup/65 grams flour. Stir with a wooden spoon to form a wet dough. Cover the bowl with a clean towel and allow it to sit until doubled in size, 15 to 20 minutes. Pre-fermenting the dough like this gives the doughnuts a more complex, tangy flavor.
- Step 2
Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the eggs and buttermilk. Add the sugar, salt, nutmeg, pre-ferment and remaining 3 cups/388 grams flour. Knead on the lowest speed until it comes together in a smooth and elastic dough, about 5 minutes. Scrape the bowl and dough hook.
- Step 3
Cut the butter into large chunks and add all at once. Incorporate by kneading the dough on speed 2 until the butter is folded in and the dough is again smooth and elastic, 5 to 6 minutes. Scrape down the bowl and fold the dough over to form a loose sphere. Cover the bowl with plastic wrap and refrigerate for the dough to rise slowly and chill completely, 4 to 12 hours.
- Step 4
Line a baking sheet with parchment paper and dust lightly with flour. Place the dough ball on a lightly floured work surface and dust the top with some flour. Use a bench scraper or a knife to portion the dough into 10 even (90-gram) pieces. Roll each piece into a ball and place on the prepared baking sheet. Cover with plastic wrap or a clean kitchen towel. Let rise until the chill is off and the dough feels light and airy, 45 to 50 minutes.
- Step 5
Heat the oven to 400 degrees. Make an egg wash by combining the remaining egg with 2 tablespoons water in a small bowl. Brush the tops of the balls generously with the egg wash.
- Step 6
Place the baking sheet on the middle rack of the oven and bake the rolls until light golden brown, 9 to 10 minutes. Reduce the oven temperature to 350 degrees. Rotate the baking sheet and bake for an additional 6 to 8 minutes until the rolls are deep golden brown and sound hollow when lightly tapped. Remove from the oven and transfer rolls to a wire rack to cool completely.
- Step 7
Use a whisk or a hand mixer to combine the heavy cream and remaining 1 or 2 tablespoons sugar in a large bowl. Whip vigorously until medium firm peaks form when whisk is lifted.
- Step 8
Use a sharp knife to slice down through the top to the center of a cooled roll. Tilt the knife and slice at a 30-degree angle to meet the original cut in the middle of the roll. Pop out the V-shaped piece from the roll (and save as a cook’s snack). Repeat the cutting for the remaining rolls.
- Step 9
Fill each roll with a tablespoon of jam. Spoon in the whipped topping to cover the jam, filling the rolls one at a time. Use a spatula or back of a table knife to smooth the top of the cream so it’s flush with the sides of the roll. Wipe the edges if necessary with a clean towel. Dust with confectioners’ sugar if you’d like. Serve immediately.
Private Notes
Cooking Notes
Bet the Italians were making Maritozzi long before there were stand mixers. Use a very sturdy spatula to mix everything in Step 2, then fold, fold, fold the dough with the spatula. When it isn't too sticky, continue to knead by hand. When it's time to add the butter in Step 3, definitely use the spatula first till the butter is pretty well incorporated before you knead by hand.
These are tasty! We made one batch of dough, fried a few (see the sugared donuts recipe), and baked the rest. The fried ones were king, but the baked ones kept longer and were easier to share with friends. Note: the eggs in this recipe should be divided—3 in the dough, one for egg wash. Editors, this could be good to clarify!
I would like notes on how to make this without a stand mixer.
Please edit the recipe at step 2 to say add THREE eggs. (or in the ingredient list write 3 +1). I saw this recipe the day it came out, realized when reading through that there was a 'remaining egg' but when making it at 6am (9 days later, and only reading through the fridge step again) reading 'add eggs' means I have an extra egg in the batter....
The eggs thing is a big thing. I didn't realize and added all 4 to the dough. Is this going to mess it up? I hope not bc we are all really looking forward to these.
did they turn out okay?
Would it do any harm to let the dough rise longer, up to 24 hours?
Really looked good - made the recipe. Yes added 4 eggs to dough. It wasn’t a deal breaker. Cooked bun is boring- jam and whipped cream doesn’t make up for a boring bun
Please edit the recipe at step 2 to say add THREE eggs. (or in the ingredient list write 3 +1). I saw this recipe the day it came out, realized when reading through that there was a 'remaining egg' but when making it at 6am (9 days later, and only reading through the fridge step again) reading 'add eggs' means I have an extra egg in the batter....
What if you don’t have a stand mixer? Can you use a food processor?
These are tasty! We made one batch of dough, fried a few (see the sugared donuts recipe), and baked the rest. The fried ones were king, but the baked ones kept longer and were easier to share with friends. Note: the eggs in this recipe should be divided—3 in the dough, one for egg wash. Editors, this could be good to clarify!
Yes, thank you for pointing that out, Nellie. I was just about to ask about Step 5 and the "remaining egg" since I couldn't find a remaining egg anywhere!
I would like notes on how to make this without a stand mixer.
Bet the Italians were making Maritozzi long before there were stand mixers. Use a very sturdy spatula to mix everything in Step 2, then fold, fold, fold the dough with the spatula. When it isn't too sticky, continue to knead by hand. When it's time to add the butter in Step 3, definitely use the spatula first till the butter is pretty well incorporated before you knead by hand.
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