Strawberries And Cream Maritozzo Recipe

If you're strolling the streets of Italy and pop into a quaint bakery, you're sure to find one of Italy's beloved pastries that dates back to the medieval Rome, maritozzo. The classic version, a golden, slightly sweet brioche bun filled with whipped cream, was one of the few treats allowed during Lent and became a common breakfast, dessert, or snack. Newer variations have emerged, including this strawberries and cream maritozzo that offers a bright and fruity twist. The combination of the light, buttery bun, whipped cream, and juicy, fresh strawberries makes each bite melt in your mouth.

Recipe developer Miriam Hahn brings us this recipe and says, "Coming from an Italian background, I watched my grandmother make traditional maritozzo. Making it these days is a fun reminder of simple, classic desserts. The brioche buns are simple to make and can even be served alone as a side for lunch or dinner." Keep reading to learn how to make these delightful treats that are perfect for your next brunch or baby shower.

To make this recipe, start by picking up the freshest strawberries you can find. Then, head to the refrigerated aisle and grab milk, butter, eggs, and whipped cream. If you would like to make these dairy free, you can use any type of nut milk, vegan butter, and coconut whipped cream. If you're feeling extra adventurous, you can easily make your own whipped cream. You'll need instant yeast to make this recipe quick, and the final ingredients are baking basics — granulated sugar, all-purpose flour, salt, and powdered sugar.

Line a sheet pan with parchment paper.

In a large bowl, whisk together the warm milk, melted butter, sugar, and yeast.

Add 2 eggs and whisk again.

Mix in 2 ½ cups of flour and the salt.

Knead the dough on a floured surface for 8–10 minutes, until it is soft and slightly sticky.

Divide into 8 equal dough balls and place the balls on a baking tray.

Cover with a towel and let sit in a warm spot for 45 minutes.

15 minutes before the rolls are done sitting, preheat the oven to 400 F.

Whisk the remaining egg with 1 teaspoon water and brush over top of the buns.

Bake the buns for 15–20 minutes, until golden brown, then let the buns cool for 20 minutes.

In the meantime, slice the strawberries.

Slice each bun in half almost all the way through, leaving one end connected.

Spread ½ cup whipped cream into each bun. Using a metal spatula or butter knife, smooth the whipped cream so it is flush with the bun opening.

Place the sliced strawberries on top of the whipped cream vertically around the bun opening.

Sprinkle with the powdered sugar, and serve.

There are several tips to ensure a successful outcome when making the maritozzo. You'll be using warm milk to activate the instant yeast. If you have a food thermometer, the temperature should be in between 105 and 110 F. If the milk is over 120 F, it can kill the yeast and stop it from activating. If you don't have a food thermometer, dip a clean finger into the milk — if it's comfortable to keep your finger in, the temperature is good. Just think about what you would use for a baby's bath water.

For best results, you'll want to knead the dough for at least 8 minutes. This can be done easily in a stand mixer with a dough hook. This amount of time will allow the dough to develop gluten for that light and airy texture. Find a warm, draft-free spot for the dough rise. A good spot for this is in a turned-off oven. A sunny location under a window works well, too. After baking, give the buns at least 20 minutes to cool. If you stuff them with whipped cream too soon, it will melt and not hold up to the strawberry placement. You can even chill the buns in the fridge for a bit to speed up the process.

When assembling the maritozzo, use a piping bag or a small metal spatula for the whipped cream. You'll want to work fairly quickly to make sure the whipped cream doesn't overly soften. If you're making the maritozzo ahead of time, store them in the fridge until you're ready to serve.

There are some fun ways to change up the flavors in the maritozzo. To brighten up the dough, add a tablespoon of citrus zest to the batter. Orange, lemon, or lime all work nicely, or use a combination of all three. To warm up the dough with spices, try adding ½ teaspoon cinnamon and a pinch of cloves or cardamom. You can even go the chocolate route by replacing 2 tablespoons of the flour with cocoa or cacao powder.

Instead of strawberries, you can use raspberries, blueberries, or blackberries. Since these are smaller berries, you can use them in their whole form. In addition to or in place of the berries, adding some chocolate shavings to the whipped cream will add a rich taste and elegant appearance. Chopped pistachios or almonds also make a nice whipped cream topping. For a final touch, try drizzling on honey or warm caramel.

For a holiday gingerbread maritozzo, add cinnamon, ginger, and nutmeg to the dough and a tablespoon of molasses to the whipped cream. For fall, add pumpkin pie spice to the dough and whipped cream and use diced pecans as a topper.