Maritozzi - Italian Sweet Buns Recipe
Вставка
- Опубліковано 21 лип 2021
- Maritozzi - Italian sweet cream buns recipe. If you are not familiar with maritozzi, these sweet buns are fluffy, light, filled with whipped cream and topped with powdered sugar. These brioche-style Italian buns are originated in Rome and you can find them almost patisserie in the Italian capital. As a fan of Italian cuisine, I highly recommend you to try this recipe for your next party or holiday.
Link to my shop: shop.thecookingfoodie.com/
Use promo code: FOODIE21 to get 10% discount!
Full written recipe: www.thecookingfoodie.com/reci...
More Recipes:
Chocolate Peanut Butter Cake: • Chocolate Peanut Butte...
Classic Vanilla Cake: • Classic Vanilla Cake R...
Chocolate Cake: • Chocolate Cake Recipe ...
Snickers Mousse Cake: • Snickers Mousse Cake R...
Red Velvet Cake: • Red Velvet Cake Recipe...
FOLLOW ME:
The Cooking Foodie Shop: shop.thecookingfoodie.com/
Instagram: / thecookingfoodie
Facebook: / thecookingfoodie
Website: www.thecookingfoodie.com/
MAKES 12 BUNS
Ingredients:
For the buns:
4 cups (500g) Flour
2 tablespoons (25g) Sugar
1 tablespoon Instant-dry yeast
1 teaspoon Salt
1 cup (240ml) Milk
2 tablespoons (40g) Honey
1 Egg
1 teaspoon Vanilla extract
1/4 cup (60ml) Oil
1 teaspoon Orange zest/Lemon zest
For brushing the buns:
1 Egg
1 tablespoon Milk
For the cream:
1 1/2 (360ml) Heavy cream
1/4 cup (30g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. In a large bowl or in a bowl of a stand mixer, place flour, sugar, yeast, salt and stir. Make a well and add milk, honey, egg, vanilla extract, oil and orange/lemon zest. Mix until dough is formed. Knead the dough for 7-8 minutes, until smooth, soft and elastic.
2. Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
3. Divide the dough into X pieces (80g), roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a clean towel and let rise until doubled in size, about 1 hour.
4. Preheat oven to 350F (180C).
5. In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash.
6. Bake the buns for 15 minutes, Until golden.
7. Allow to cool completely.
8. Make the cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
9. Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
10. Top each bun with powdered sugar and serve. - Навчання та стиль
Link to my shop: shop.thecookingfoodie.com/
*Every purchase you make supports my content creation 😀
Love all the copper & soft handles 👸🏻💞
It’s a traditional sweet from my city Rome. We say “ Maritozzo con la panna” and it’s double size.
❤
❤what a beautiful name...
Do they use any pork fat to make the bun?
In the 40s our breadman who delivered every day with horse and cart sometimes had these in his basket, my memory of them was hamburger buns filled with whip cream. Not like the cream puffs my Greek grandfather made. But they were a treat when funds were available. Many items were still rationed so it was a rare treat. Summer times I would pull a carrot from our garden for Mr Mill’s horse.
"May your parents live happily and healthy for many many more years"
My heartedly prayers for you (the reader of this)
Just came here after watching love and gelto movie they looked delicious i really want to try them
First time see these sweet buns , they look so amazing and super delicious . Great video and recipe .
I have allways wnated to make this! Thank you
This recipe looks so good 🤤
Thank you for sharing! It looks delicious.
So simple thank you ❤😊
Looks so soft and delicious! 😍
Omggg I made it and it turned out awesome ❤️❤️❤️❤️
Sooo perfect they are 😍😍😍❤️
Looks delicious!
I love this recipe
The Cooking foodie that is just amazing and you finally have your cooking Merch!!!! I will be shopping for them soon.Amazing Channel!!!!
Thanks so much ❤
You are showing me so many things & different food item that are new to me 🤗💞thanks I like it ✅👸🏻😌🤩🥰😍😊😉
Looks delicious 👍
Looks great
I will do that for sure 😍
Delicious😍😍😍😍
Good content thank you very much
Delicious!
Great Tutorial,
Thank you for sharing,
Edith, a happy Subscriber
Thank you so much for the yummy recipe
❤
Oh yessssszzzz! Total yum! Mmmhhhhhhhh! 🥰
So yummy
#Yummy #delicious
What is the best way to store these? Also, can you store them with the cream in them or should you wait until serving to add the cream?
Wow atractive maritozzi
Looks delicious . I'll try soon
Please, give me another option for the filling instead heavy cream ????
Looks delish
😍
My miniature cooking wishing you....... super 👏👏
Elinize sağlık ✋
If I only put the cream on the bread when eat, how long can you keep the cream stay stiff in the fridge? Thanks
I would make this.
👍
Can you please show how to make madeleines and German chocolate cake or some kind of peanutbutter cup cake. It's my birthday next week and every year I make myself some kind of my favorite cake
Very delicious amazing 👍🌹
Can we use curd instead of yeast
I Am from India Mysore I like this bun
Waiting for your 2M Subscribers!!!
Come on and go on!!!!!
Супер 👍 булрчки😉😊😋👏💯🌹❤👋
The heavy cream that you use is with how many fats and which flour you use? Thanks.
Can you please show me how to make Egyptian pumpkin pie called kar assaly on the next coming episode???
Look very delicious 🤤 😋🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩
Here in Scotland we call these cream cookies......you can buy them with fresh cream or synthetic.....I prefer the synthetic :)
Maritozzo in unic try it in Rome
@@sandrodream5418 Would love to :)
👏👏👏
Traducción:
RINDE 12 BOLLOS
MARITOZZI - PANES DULCES ITALIANOS
Ingredientes:
1:09 Para los panes:
1:09 4 tazas (500g) de harina
2 cucharadas (25g) de azúcar
1 cucharada de levadura seca instantánea
1 cucharadita de sal
1 taza (240ml) de leche
1/4 taza (60ml) de aceite
2 cucharadas (40g) de miel
1 huevo
1 cucharadita de extracto de vainilla
1 cucharadita de ralladura de naranja/ralladura de limón
3:09 Para pincelar los panes:
1 huevo
1 cucharada de leche
3:44 Para la crema:
1 1/2 (360ml) de crema de leche/nata/crema espesa
1/4 taza (30g) de azúcar en polvo
1 cucharadita de extracto de vainilla
Direcciones:
1:09 1. En un tazón grande o en el tazón de una batidora de pie, coloque la harina, el azúcar, la levadura, la sal y revuelva. Hacer un pozo y agregar la leche, la miel, el huevo, el extracto de vainilla, el aceite y la ralladura de naranja/limón. Mezclar hasta formar una masa. Amasar la masa durante 7-8 minutos, hasta que quede suave y elástica.
2:22 2. Colocar la masa en un bol ligeramente engrasado, tapar y dejar que crezca hasta que duplique su tamaño, aproximadamente 1 hora.
2:46 3. Divida la masa en X trozos (80g), enrolle cada trozo en una bola. Coloque las bolas en una bandeja para hornear forrada con papel pergamino, dejando espacio entre ellas para que se levante. Cubrir con una toalla limpia y dejar crecer hasta que duplique su tamaño, aproximadamente 1 hora.
4. Precaliente el horno a 350F (180C).
3:10 5. En un tazón pequeño, bata 1 huevo con 1 cucharada de leche. Cepille cada pan con el huevo batido.
6. Hornee los panes durante 15 minutos, hasta que estén dorados.
7. Deje enfriar completamente.
3:44 8. Hacer la crema/nata: en un bol grande batir la nata espesa, el extracto de vainilla y el azúcar glass. Batir hasta que se formen picos rígidos. Transfiera a una manga pastelera.
9. Cortar cada pan en la parte superior, sin cortar la base. Rellene cada pan con la crema y alíselo con una espátula.
10. Cubra cada pan con azúcar en polvo y sirva.
En français
I bought extra thick heavy cream can I still use it?
😋👌👍👍👍
😋😋😋😋😋😋
This is famous in Rome
That looks very delicious but I'd never try one before. I think it's very sweet to me like an angel. 😇😋 Lol hahahahahahaha 😆😆😆
They call this bøller in Norway. And serve with Chantilly too. They even have a national bøller day.
Whats the substitute for eggs?
♥♥😍
👌🌱👌🌱👌🌱
Are you using bread flour or all purpose flour?
All purpose flour, but you also can use bread flour
I’ve always loved trying your recipes but this, one my buns cracked in the oven before they were cooked. What could I have done wrong?
Did you ever find out why ? :o
@@Leondemilo My new oven was set to the right temperature but I realized it heats up more than my old one. Whenever I bake, if a recipe says 180 I set it a bit lower like 170 degrees and it works
wow nice... today i too upload squid fish thank you...
Boni boia
What type of flour was used?
AP flour/plain flour
This is so similar to "Bun Maska" that we get in India.. Super yummy 😋
Which oil
Not olive oil, for this a corn oil, or sunflower or something very neutral.
Mine didn't raisw
In Chile, we call those cream buns "Berlín", like the Germany capital.
I’m from there lol😂
That was vanilla paste, not extract
Are you Italian?
All of this was a complete fail to me even tho i did everything.
I dont have electric beater so i whipped the cream by shaking it in a bottle.
I dint add salt thinking maybe the yeast will die. And nor did i add lemon zest. Rest all. Same.
I dint get the color like the video. Nor was it soft. It was a bit hard n crusty on outside yet soft inside. 😭
The whipping cream had no taste and so did the bread. Im so sad. Its alright. 😭👍 we learn by our mistakes.
I don't the angled cut is the best way to fill these, as the cream will squirt out as you bite down. A cream-puff approach would be better, I'd think, squirting the cream into the interior without cuts.
is not exactly maritozzo, is it?!! Depressing You never tasted one!.
This looks so delicious!!