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The Bakery 100 · make it at home

Maritozzi con la panna

4 hr, 40 min hands-on · 10 buns

Rome's breakfast bun: soft, orange-scented brioche split open and stuffed with a ridiculous amount of whipped cream.

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The real one

You need

• Dough: 400 g bread flour (3 1/4 cups)
• 80 g sugar (1/3 cup + 1 tbsp)
• 7 g instant yeast (2 1/4 tsp)
• 1 tsp salt
• Zest of 1 orange and 1 lemon
• 2 eggs
• 150 ml whole milk (2/3 cup)
• 1 tsp vanilla
• 70 g soft unsalted butter (5 tbsp)
• Glaze: 50 g sugar and 50 ml water
• Filling: 500 ml cold heavy cream (2 cups)
• 50 g powdered sugar (1/3 cup + 1 tbsp)
• 1 tsp vanilla

How to make it

1. Dough (20 min plus 1 hr 30 min): Knead flour, sugar, yeast, salt, zests, eggs, milk and vanilla 5 minutes, then knead in the butter 8 minutes more until smooth and soft. Cover and rise until doubled, about 1 1/2 hours.
2. Shape (15 min): Divide into 10 pieces (about 75 g). Roll into tight balls, then into short ovals, and set on lined trays.
3. Proof (1 hr): Cover and proof until doubled.
4. Bake (15 min): Bake at 180C (350F) for 15 minutes until golden. Boil the sugar and water for the glaze and brush it over while hot. Cool completely.
5. Cream (5 min): Whip the cream with the powdered sugar and vanilla to firm peaks.
6. Fill (10 min): Slice each bun down the top, almost through. Open it like a mouth, pack in cream, and smooth the top flat with a spatula. Dust with powdered sugar.

Tips

• Fill just before eating; the bun softens under the cream.
• Overfill. That's the Roman way.

Chef Amazing's own home version of maritozzo, in our words; not any bakery's recipe.