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Golden maritozzi buns split open and piled with whipped cream, dusted with powdered sugar on a marble board.

Pillowy Italian Maritozzi with Whipped Cream

Soft lemon-scented buns split and filled generously with fresh whipped cream, baked from a lightly enriched brioche-style dough.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 2 hours 36 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Italian
Calories: 613
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g flour / 4 cups; bread flour or all-purpose, weighed for accuracy
  • 200 ml whole milk warmed to about 105°F / 40°C
  • 90 g granulated sugar divided
  • 7 g instant yeast / 2 1/4 tsp; one standard packet
  • 2 large eggs room temperature
  • 60 g unsalted butter softened, cut into small pieces
  • 1 tsp fine salt
  • 1 tbsp lemon zest from about 1 large lemon
  • 1 egg , beaten; for egg wash
Whipped Cream Filling
  • 500 ml heavy cream / 2 cups; cold, at least 36% fat
  • 50 g powdered sugar sifted
  • 1 tsp vanilla extract
For Dusting
  • 1 powdered sugar to 2 tbsp; for finishing

Method
 

Make and Rise the Dough
  1. Warm the milk to about 105°F / 40°C. Whisk in the yeast and 1 tablespoon of the sugar, then let it sit for 5 to 8 minutes until foamy.
  2. In a stand mixer bowl, combine the flour, remaining sugar, salt, and lemon zest. Add the yeast mixture and eggs, then mix with the dough hook on low speed until a shaggy dough forms, about 3 minutes.
  3. Increase to medium speed and knead for 8 minutes. Add the softened butter a few pieces at a time, kneading until fully absorbed and the dough turns smooth and elastic, about 5 more minutes. The dough should feel tacky but pull cleanly from the bowl.
  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 60 minutes.
Shape and Bake
  1. Punch down the dough and divide it into 8 equal pieces, about 120 g each. Shape each piece into a tight oval log roughly 10 cm / 4 inches long.
  2. Arrange the buns on a parchment-lined sheet pan 33 x 46 cm / 13 x 18 inch, spacing them 5 cm apart. Cover loosely and let rise a second time for 30 minutes, until puffy.
  3. Heat the oven to 180°C / 356°F. Brush the buns gently with the beaten egg.
  4. Bake for 15 to 17 minutes, until deep golden brown and the buns reach 190°F / 88°C internally. Cool completely on a wire rack, about 20 minutes, before filling.
Whip Cream and Fill
  1. While the buns cool, whip the cold heavy cream with the powdered sugar and vanilla extract using an electric hand mixer, until stiff peaks form, 3 to 4 minutes.
  2. Slice each cooled bun three-quarters of the way through lengthwise, leaving a hinge at the bottom.
  3. Pipe or spoon the whipped cream generously into each split bun, letting it mound over the top.
  4. Dust with powdered sugar just before serving.

Notes

  • Weigh the flour for consistent dough texture every time.
  • Don't skip the second rise, it keeps the buns light.
  • Cool buns fully before slicing to avoid tearing the crumb.
  • Whip cream just before filling, not hours ahead of serving.