Maritozzi are pillowy-soft Italian brioche-style buns filled generously with lightly sweetened whipped cream. They are a beloved pastry from Rome, often enjoyed with coffee for breakfast or as a mid-afternoon treat. The name “Maritozzi” comes from the Italian word marito (husband), as these buns were traditionally given by fiancés to their brides-to-be during Lent, sometimes with small hidden gifts inside. Today, they’re cherished for their fluffy texture and creamy filling rather than secret surprises.
The buns are enriched with olive oil or butter, lightly sweetened, and flavored with orange zest, giving them a fragrant and slightly citrusy note. Once baked, they are sliced open and stuffed with clouds of fresh whipped cream, making them as beautiful as they are indulgent.
Cooking Time: About 3 hours (including rising time)
Serving: 8 buns
Ingredients
For the Buns:
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3 1/2 cups all-purpose flour
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1/4 cup sugar
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2 1/4 tsp active dry yeast (1 packet)
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3/4 cup warm milk
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2 large eggs, room temperature
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1/4 cup olive oil (or unsalted butter, melted)
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1 tsp vanilla extract
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Zest of 1 orange
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1/2 tsp salt
For the Filling:
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1 1/2 cups heavy cream, chilled
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2 tbsp powdered sugar
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1 tsp vanilla extract
Instructions
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In a small bowl, dissolve yeast in warm milk with 1 tsp of sugar. Let sit for 5–10 minutes until frothy.
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In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, eggs, olive oil (or butter), vanilla, and orange zest. Mix until a dough forms.
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Knead dough on a floured surface (or with a stand mixer and dough hook) for 8–10 minutes, until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm spot for 1 1/2–2 hours, or until doubled in size.
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Punch down dough and divide into 8 equal portions. Shape each into an oval bun and place on a parchment-lined baking sheet. Cover and let rise for another 45 minutes.
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Preheat oven to 350°F (175°C). Brush buns with a little beaten egg and bake for 18–20 minutes, or until golden brown. Cool completely on a wire rack.
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Meanwhile, whip cream with powdered sugar and vanilla until soft peaks form.
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Once buns are cooled, slice each bun lengthwise (without cutting all the way through). Fill generously with whipped cream using a spoon or piping bag.
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Dust with powdered sugar before serving.
Nutrition (per bun, approx.)
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Calories: 290
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Protein: 6 g
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Fat: 14 g
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Carbohydrates: 36 g
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Sugar: 10 g
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Sodium: 180 mg
Tips
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For authentic flavor, always include orange zest—it’s traditional in Roman maritozzi.
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Chill the buns before filling to help the cream hold its shape.
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Use a piping bag for a cleaner look, especially if serving for guests.
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For extra indulgence, add chocolate shavings or chopped candied orange peel inside the cream.
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These are best eaten the same day, as the whipped cream softens the buns over time.
