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Maritozzo – Italian Rolls Filled with Vanilla Cream

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Maritozzo is a classic Italian sweet roll filled with rich vanilla cream. These soft, fluffy rolls are perfect for breakfast or dessert, offering a delicious combination of buttery dough and luscious whipped cream filling.

Ingredients

Scale

For the dough:

  • 500 grams (3 ½ cups) all-purpose flour
  • 11 grams (2 tsp.) active dry yeast
  • 100 grams 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:

  • Powdered sugar

Instructions

  • Make the dough:
    In a mixer bowl with a kneading attachment, place flour, yeast, butter, sugar, milk, eggs, vanilla, and salt. Knead on low speed for 12-15 minutes until a smooth, soft dough is obtained. Form the dough into a ball and place it in a bowl. Cover and allow it to rise for 1-2 hours, or until it doubles in size.
  • Shape the rolls:
    Transfer the dough to a work surface, divide it into 2 portions, and roll each portion into a thick strip. Cut each strip into 6 pieces to form a total of 12 rolls. Roll each piece into a ball and place the rolls on a baking tray lined with parchment paper.
  • Rise the rolls:
    Cover the rolls and let them rise for about 30 minutes or until they almost double in size.
  • Make the syrup:
    In a saucepan, combine water and sugar, and bring it to a boil. Let the syrup cook for 1-2 minutes at a strong boil to slightly reduce. Cool the syrup to room temperature.
  • Bake the rolls:
    Preheat the oven to 170°C (340°F). Gently brush the rolls with a beaten egg. Bake for 12-16 minutes or until the rolls are golden brown on top and firm to the touch. Brush the hot rolls with the cooled syrup and allow them to cool completely to room temperature.
  • Make the vanilla cream:
    In a mixing bowl with a whipping attachment, combine the cold cream, powdered sugar, vanilla pudding powder, and vanilla extract. Beat on high speed until the mixture becomes thick and stable.
  • Assemble the maritozzo:
    Cross the rolls in the center, leaving them attached at the bottom. Using a plastic baking card, fill the center with vanilla cream and smooth the exposed part to ensure a uniform appearance. If any cream spills on the rolls, gently clean the edges with slightly wet fingers.

Notes

  • These rolls are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
  • The vanilla cream can be flavored further with additional extracts if desired, such as almond or lemon.

Nutrition

Find it online: https://deliceflash.com/maritozzo-italian-rolls-filled-with-vanilla-cream/