The cream gets the photograph, but the bun is the recipe. Maritozzi need enough dough strength to rise tall, split cleanly, and hold whipped cream without collapsing into a sweet roll.
This version starts from the dough, not purchased brioche. Citrus zest, a full first proof, a careful second proof, and a thin sugar glaze build the texture before the cream ever touches the bun.
Set servings and units first. You can change them anytime.
Mix the flour, yeast, sugar, salt, orange zest, and lemon zest. Add the milk and eggs, then knead until a rough dough forms.
Knead in the olive oil and softened butter a little at a time until the dough is smooth and elastic, 10 to 12 minutes in a mixer or 15 minutes by hand.
Cover and rise until doubled, about 2 hours. The dough should feel airy and slowly spring back when pressed.
Divide into 10 pieces of about 3 oz each. Shape into smooth oval buns and set on a parchment-lined sheet pan.
Cover and proof 75 to 90 minutes, until puffy and light. Heat the oven to 350 F.
Bake 18 to 22 minutes, until deep golden and cooked through. While they bake, simmer the glaze sugar and water 2 minutes.
Brush the hot buns lightly with glaze and cool completely.
Whip the cold cream with powdered sugar and vanilla to medium-firm peaks. Split each bun from the top without cutting through the base, pipe in cream, and smooth the sides with a spatula.
You made Maritozzi. Time to eat.
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Do not fill warm buns. Even slightly warm dough melts the cream at the cut line, which makes the bun look full for a minute and weak after that.
Six Italian regions. Nothing reformulated. Imported direct.
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