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Maritozzo con la Panna
Soft, golden, and filled with clouds of whipped cream, Maritozzo con la Panna is Rome’s most beloved breakfast treat. These slightly sweet brioche buns are light yet rich, flavored with hints of vanilla and orange zest. Once baked and cooled, they’re split open and generously filled with fresh whipped cream, simple, elegant, and unforgettable.
Each bite is a perfect balance of tender dough and airy cream a dessert that feels both nostalgic and luxurious. Whether you’re baking for a special brunch or just craving something authentically Italian, this recipe turns everyday ingredients into a little moment of joy.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Brioche Buns
  • 3 ½ cups (440 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ cup (120 ml) warm milk
  • 1 packet (2 ¼ tsp) active dry yeast
  • 2 large eggs, room temperature
  • 1 egg yolk (for the egg wash)
  • 4 tbsp (55 g) unsalted butter, softened
  • ½ tsp salt
  • 1 tsp vanilla extract or seeds from ½ vanilla bean
  • Zest of 1 orange (optional)
Whipped Cream Filling
  • 1 ½ cups (360 ml) heavy cream, chilled
  • 2 tbsp powdered sugar (add more to taste)
  • ¾ tsp vanilla extract

Equipment

  • Stand Mixer with Dough Hook (optional)
  • Whisk or hand mixer (for whipping the cream)

Instructions
 

  1. Take your time with the dough that's really where the magic happens, you know? When you’re done, you’ll end up with this beautiful, golden brioche. It’s got just a hint of sweetness, and honestly, it's light enough to keep its shape, but soft enough to just melt in your mouth.
  2. Activate the Yeast
    In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until it becomes frothy and alive.
  3. Make the Dough
    In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, salt, and orange zest. Add the eggs, vanilla, and the yeast mixture. Mix until the dough starts to come together.
    Next, add the softened butter a little at a time, kneading until smooth and elastic. This should take about 8–10 minutes by hand, or 6–7 minutes with a mixer. The dough should be soft, slightly tacky, and full of life.
  4. First Rise
    Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 2 hours, or until doubled in size.
  5. Shape the Buns
    Punch down the dough gently to release the air. Divide it into 12 equal pieces and shape each into a smooth oval or round ball. Place them on a parchment-lined baking sheet, leaving space between each one.
    Cover again and let them rise for another 30–40 minutes, until puffy and soft.
  6. Bake
    Preheat your oven to 350°F (175°C). Brush the tops of the buns with a beaten egg yolk for that beautiful golden sheen.
    Bake for 18–20 minutes, or until golden brown and fragrant. Transfer them to a wire rack to cool completely.
  7. Whip the Cream
    In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. It should be light and fluffy — not too stiff.
  8. Fill and Serve
    Once the buns are completely cool, slice each one almost in half (like a sandwich, but not all the way through). Gently spoon or pipe in the whipped cream until it’s just overflowing.
    Dust lightly with powdered sugar. (optional)

Notes

Take your time with the dough:  The secret to soft, pillowy Maritozzi is patience. Let the dough rise fully — it should double in size and feel airy to the touch.
Use room-temperature ingredients:  Cold eggs or butter can slow the yeast, so make sure everything’s slightly warm (but not hot).
Don’t rush the cream: Whip the cream just until soft peaks form. Overwhipping can make it grainy or heavy, and part of Maritozzo’s charm is its cloud-like texture.
Zest is optional:  A touch of orange zest adds that signature Roman aroma — bright, fresh, and just a little luxurious.
Shape them gentl: y When forming the buns, don’t press too hard. The lighter your touch, the softer your final result.
Extra shine:  Brush each bun with a light egg wash before baking. It gives them that classic golden glow you see in Italian pastry shops.