Maritozzi - Beloved Roman Sweet Buns

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In Rome they often start the day with a maritozzo – a light brioche bun, scented with orange zest and filled with fluffy whipped cream.

Rome’s most iconic pastry, maritozzi are brioche buns filled with whipped cream. They're made with flour, eggs, sugar, olive oil and honey, vanilla and citrus zest. While the process is lengthy, with several steps over two days and three leavening stages, the recipe itself isn’t actually that difficult.

Read also: What to Eat in Rome


Maritozzi are Roman sweet brioche buns filled with whipped cream

Maritozzi (singular: maritozzo) are traditional sweet buns from Rome, Italy. They're soft, yeasted buns that are sliced and filled with whipped cream. They're particularly popular during Lent and are a classic Roman breakfast treat. The name "maritozzi" is derived from "marito" (meaning husband in Italian), as these buns were traditionally given by young men to their fiancées.

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Where to find the best maritozzi in Rome?

The best way to enjoy a maritozzo in Rome, is by scoring a table outside and people watching with an espresso in the morning hours. Maritozzi usually run out by 10am, so to try them go early.


Our tried-and-tested maritozzi locations in Rome:

  • Pasticceria Leonardo Roma (near Piazza Navona)
  • Roscioli Caffè Pasticceria (Piazza Benedetto Cairoli, 16)
  • Regoli Pasticceria (Via dello Statuto, 60), not far from Termini and the Colosseum
  • Sciascia Caffè 1919 (Via Fabio Massimo, 80/a), close to the Vatican

👍 We're inviting you to discover great maritozzi place on Testaccio food and market tour with Devour Tours. You'll have both breakfast and lunch on this foodie walk!


More about maritozzi

Maritozzi looks like doughnuts, but they are not. They are soft buns like brioche, baked and filled with whipped cream and dusted with icing sugar on the top. Romans call them "maritozzi con la panna".


When Rome is far away, make your own maritozzo!

We know this page has probably got your mouth watering, and we’ve got you dreaming of waking up in Rome. But even if Rome is far from home, you can enjoy a maritozzo, try this recipe to make it on your own!

We have the proven recipe, that makes 24 maritozzi buns. These are filled with whipped cream, slightly sugared and scented with vanilla extract. You can fill them with anything you want, from pastry cream, mascarpone, pistachio or chocolate spread. You can add a couple of tablespoons of cocoa powder to the whipped cream, and turn then into chocolate ones...

It depends on your taste...

Read also: Best Food Tours in Rome


Maritozzi recipe

Maritozzi are baked sweet buns filled with whipped cream

This recipe makes: 24 maritozzi

Ingredients:

For the lievitino

  • 60g manitoba flour
  • 16g fresh yeast, crumbled
  • 50ml milk

For the dough

  • 520g manitoba flour
  • 120g white sugar
  • 2 medium eggs
  • 240ml whole milk
  • 60 ml olive oil
  • 1 tablespoon of runny honey
  • ½ tsp fine sea salt
  • grated zest of 2 lemons or oranges (or combined)

For the glaze

  • 1 medium egg
  • 1 tbsp water

For the filling

  • 400ml whipping cream
  • 1 tablespoon icing sugar
  • 2 tsp vanilla extract
  • Icing sugar to dust

Instructions:

  1. In a bowl, mix the flour, crumbled yeast, then pour in milk, and mix to a thick batter. Cover and leave at room temperature for 1 hour or until bubbly and doubled in size.

  2. Heat the milk in a small pan until lukewarm (not hot). Mix in honey and olive oil.

  3. Place the flour in a large bowl, make the well in the middle, then add eggs, sugar, yeast and citrus zest. Lastly, pour milk/olive oil mixture into this, then add salt. Stir with spatula until everything is combined and the soft dough is formed.

  4. Next, turn out onto a lightly floured work surface and knead for about 10-12 minutes until smooth and elastic. The dough will be a little stickier than normal bread dough. Sprinkle with more flour from time to time to avoid sticking. 

  5. Transfer the dough to a lightly oiled or dusted bowl, cover and leave to rise in a warm place for 45-60 minutes or until doubled in size.

  6. Meanwhile, make the glaze for the maritozzi by whisking the egg and water.

  7. Divide the dough into 24 equal pieces, each around 60g in weight. Lightly dust the tops and work surface with flour. Roll each one into a ball, pinching the underside to create a smooth dome on the top. Arrange on 2 lines baking trays, leaving plenty of space between the dough balls, then cover with a damp clean tea towel and leave to prove for 30 minutes.

  8. Once the dough balls have doubled in size, gently brush each one generously with the glaze. Make sure they’re completely covered.

  9. Heat the oven to 180°C fan/gas 6, and bake maritozzi for 12-14 minutes or until risen and a deep golden brown. Transfer to a wire rack to cool completely.

  10. For the filling, whip the double cream, icing sugar and vanilla extract together using an electric hand mixer until the mixture forms stiff peaks. Once the buns have cooled completely, cut them open (but don’t go all the way through). Spoon in some cream, then smooth the top and sides with a spatula or knife. Dust each bun with extra icing sugar to serve. The filled buns are best eaten straightaway. 

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