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Maritozzo – Italian Rolls Filled with Vanilla Cream

Servings 12 rolls
Author Natalie

Ingredients

For the dough:

  • 500 grams (3 ½ cups) of all-purpose flour
  • 11 grams (2 tsp.) active dry yeast
  • 100 grams of soft butter cut into cubes
  • 70 grams (1/3 cup) sugar
  • 160 ml. (2/3 cup) lukewarm milk
  • 2 large eggs
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the syrup:

  • 80 ml. (1/3 cup) water
  • 70 grams (1/3 cup) sugar

For brushing:

  • 1 beaten egg

For the vanilla cream:

  • 500 ml. (2 cups) very cold whipping cream
  • 40 grams (1/3 cup) powdered sugar
  • 30 grams (3 tablespoons) vanilla instant pudding powder
  • 1 teaspoon vanilla extract

For decoration:

  • sugar powder

Instructions

Make the dough:

  1. In a mixer bowl with a kneading attachment place flour, yeast, butter, sugar, milk, eggs, vanilla and salt and knead on low speed for 12-15 minutes until a uniform, pleasant-to-the-touch and soft dough is obtained.
  2. Form a ball and place in a bowl. Cover and allow rising for 1-2 hours or until the dough doubles in volume.
  3. Transfer the dough to a work surface and divide into 2 parts.
  4. Roll each piece into a chunky strip and cut into 6 units. You should get a total of 12 rolls.
  5. Roll the pieces of dough into balls and place at intervals on a baking tray lined with baking paper.
  6. Cover and rise the rolls for about half an hour or until they almost double in volume.

Make the syrup:

  1. Place water and sugar in a saucepan and heat until completely boiling.
  2. Cook the syrup for 1-2 minutes at a strong boil for a slight reduction.
  3. Cool completely to room temperature.

Baking:

  1. Preheat oven to 170 Celsius degrees.
  2. Gently brush the rolls with a little beaten egg.
  3. Bake for 12-16 minutes or until rolls are golden on top and set to the touch.
  4. Brush the hot rolls with the cold syrup and cool completely until they reach room temperature.

Vanilla cream:

  1. In a mixer bowl with a whipping attachment, place cream, powdered sugar, vanilla pudding and vanilla extract and beat on high speed until a very uniform and stable cream is obtained.

Make the Maritozzo:

  1. Cross the rolls in the center, but leave them attached at the bottom.
  2. Using a plastic baking card, fill with cream and smooth the exposed part so that it has a uniform appearance.
  3. If there are leftover creams on the rolls themselves - you can "clean" them with slightly wet fingers.
  4. Garnish with powdered sugar generously and serve immediately.

Recipe Notes

  • The Maritozzo are at their best on the day of preparation.
  • The rolls can be frozen without the filling in a bag or sealed box for up to a month.
  • It is important not to give up the brushing with the syrup that moisturizes the rolls, glazes them lightly and gives a beautiful shine.
  • If you want, you can add flavors to the cream such as coffee, cinnamon, lemon or orange peel or any other flavor you like for variety.