Sourdough Maritozzi (Italian Sweet Buns)

These Sourdough Maritozzi made with a soft brioche bun and filled with a simple whipped cream are sublime.

Maritozzi are somewhat obscure outside of Rome and some specialty Italian bakeries in the U.S.; however, their popularity continues to grow. Their Pac-man shape and cloudlike appearance exude a whimsical nature that’s hard not to overlook in a lineup of pastries.

Maritozzi haven’t had their moment to join the pantheon of celebrated Italian pastries like cannoli and biscotti in American cafes and bakeries yet, but I have a feeling they’ll be just as ubiquitous in coming years!

The sourdough brioche buns are easy enough to make using a sweet sourdough starter (levain). For assembly, the simple buttery brioche bun is cut in half, filled with vanilla whipped cream, and dusted with confectioner’s sugar.

The result is an elegant, not-too-sweet treat that’s light, fluffy, and can be eaten as dessert or at breakfast as they do in Rome. And when in Rome…

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What are Maritozzi?

Maritozzi are Italian sweet buns, typically filled with whipped cream. Maritozzo is the singular for one bun. With cream, the buns are often called “maritozzi con la panna.”

The history of maritozzi is a little convoluted but can be traced to Ancient Roman times as larger savory rolls for commoners. They evolved into sweet buns during the Middle Ages to eat during Lent like Sourdough Hot Cross Buns.

The name “maritozzo” comes from the Italian word for husband, “marito.” Men would propose to their future wives with engagement rings stuffed in the center of the buns.

Nowadays, maritozzi are still popular desserts on Valentine’s Day or as sweet gifts, but are generally consumed at breakfast with coffee in Rome. Another favorite Roman specialty is this Sourdough Pizza al Taglio (Sheet Pan Pizza).

You can make maritozzi in many ways, such as brushing on a sugar syrup, filling them with jam or mascarpone, or incorporating raisins, pine nuts, or candied orange peel in the dough. However, this maritozzi recipe opts for simplicity, so you can modify it however you prefer!

Finally, maritozzi are similar to Devonshire Splits, which were a featured technical challenge in the Great British Baking Show. Devonshire splits are often made with clotted cream, jam, or fruit.

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What makes these Sourdough Maritozzi so soft and fluffy?

These maritozzi buns are a slightly less buttery version of my incredibly soft Sourdough Brioche Bread.

This foundational brioche recipe is the base for many rolls, buns, and desserts because it is versatile, straightforward, and adaptable.

Firstly, I use the yudane method (similar but more manageable than tangzhong) to help the buns rise tall and have a soft pull-apart texture. This method works because the gelatinized starch absorbs more water. The higher hydration creates more steam, which helps the buns rise taller.

Secondly, brioche dough is highly enriched with eggs and butter to create the softest brioche buns. Use room temperature butter during mixing so the butter is essentially whipped into the dough. These buns use slightly less butter than my brioche loaf to make them easier to shape.

Finally, the buns are made using high-protein bread flour. Because the dough is so enriched, brioche is best made with high-protein bread flour mixed for a long time to develop gluten. The gluten strands create a more elastic, chewy bread.

Once baked, the maritozzi buns have a soft crumb, springy and chewy texture, and buttery flavor. Lastly, the orange zest balances it all out to bring a hint of brightness to the buns.

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Tools Needed for Sourdough Maritozzi

Click on the toggles below for more information, recommendations, and possible substitutes.

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Ingredients Needed for Sourdough Maritozzi

Click on the toggles below for more information, recommendations, and possible substitutes.

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👨‍🍳 How to Make Sourdough Maritozzi

Follow this visual and detailed guide to help you make the best Sourdough Maritozzi.

1. Build the Sweet Levain

Set aside 85 grams of unsalted butter (6 TBS), 2 eggs, and 59 grams of whole milk to come to room temperature.

In an empty pint-sized jar, mix:

• 40 grams of active sourdough starter
• 40 grams of bread flour
• 6 grams of granulated sugar
• 40 grams of water

Cover and set in a warm location (between 75-80ºF) for about five hours until it doubles, is bubbly, and ripe.

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2. Make Yudane

Make the yudane right after you make the levain (or at least 5 hours before you make the dough).

Place 58 grams of bread flour in a small, heatproof bowl.

Boil 58 grams of water in a tea kettle or on a stovetop. Immediately pour the boiling water on top of the flour.

With a silicone spatula, immediately mix the flour and boiling water until the flour is gelatinized, thoroughly mixed, and forms a thick paste.

Cover and let the yudane cool until your levain is ripe. It’s that easy!

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3. Mix the Dough

Once the levain ripens, add the following ingredients into the bowl of a stand mixer fitted with the bread hook attachment:

• 220 grams of bread flour
• 27 grams of granulated sugar
• 5 grams of sea salt
• 59 grams of whole milk, room temperature
• All of the ripe sweet levain
• All of the cooled yudane
• Two eggs, room temperature
• One TBSP of finely grated orange zest (or lemon)

On low speed, begin to mix the dough.

Mix for a few minutes to incorporate the flour. The dough will still be very rough and shaggy. Cover the bowl with a towel and let it rest for ten minutes. This rest will help relax some of the gluten and hydrate the flour.

After the rest, mix on medium speed for about 5 minutes until the dough becomes more cohesive.

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4. Add Butter & Mix

Slice the 85 grams (6 TBS) of room-temperature unsalted butter into six tablespoon-sized pieces.

Add one tablespoon of butter at a time into the mixer on medium speed until it is fully incorporated (30 seconds to a minute). Repeat with the remaining butter.

After adding all of the butter, continue mixing the dough for at least five more minutes until the dough passes the windowpane test. The dough should be silky smooth and slide off of the dough hook.

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5. Bulk Fermentation

Transfer the dough to a medium mixing bowl, gather it into a round, cover it, and place it in a warm location to proof.

At 78ºF, bulk fermentation (first proof) takes about 4 to 4.5 hours total.

If your dough and environment are colder, bulk fermentation will take longer. Contrarily, in warmer conditions, bulk fermentation will be faster.

After one hour, perform one stretch and fold on the dough. This dough benefits from the additional strength a simple stretch and fold provides.

To stretch and fold:

1. Use your hand as pincers to pull up a portion of the dough.
2. Lift the dough to stretch it, then fold it down in the middle of the bowl.
3. Rotate the bowl 90º and repeat this motion three more times.

Bulk fermentation is complete when the dough doubles, domes in the bowl, and visible bubbles are on top of and around the dough.

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6. Overnight Proof

Cover the bowl and place it into a refrigerator to proof overnight, 8-12 hours.

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7. Divide and Shape the Maritozzi

Prep the Baking Sheet

Place a piece of parchment paper or a silicone baking mat on the half-sheet pan.

Divide the Dough

Turn the dough out onto a lightly floured work surface. It will be hardened up from the cold fat, but it should be easy to remove from the bowl. Use a bowl scraper to scrape any remaining sticky bits and place them on top of the dough.

Next, weigh the entire dough on a baking scale. Divide the weight by 10. Each of your buns should weigh this amount. Mine typically weigh about 65-70 grams each.

Using a bench scraper, divide the dough into ten equal pieces.

How to Shape Maritozzi

Shaping maritozzi is easy and doesn’t require special equipment or much technique. The dough is very buttery at this stage, so lightly flour your surface area and hands. Cold dough shapes more easily.

1. Press one piece of dough into a flat rectangle or square on a lightly floured surface.
2. Pinch the four corners of the dough into the center to create a small dumpling-like ball.
3. Turn the ball over and roll it on a lightly floured surface to create surface tension until the dough comes together into a perfect sphere.
4. Repeat with the remaining buns.

Evenly space the rolls on the baking sheet.

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8. Final Proof

Cover the pan with a piece of plastic wrap and place it in a warm location for the final proof (second rise). I cover mine with these plastic-proofing bags that fit a baking sheet and can be reused.

As the buns rise, they will stick to the plastic wrap, so it’s helpful to lightly spray the wrap with oil.

Since the buns don’t fit in my bread proofer, I proof them in the oven with the light on. I also keep a digital thermometer by them to watch the temperature.

At 78ºF, the final proof takes about 4-4.5 hours. The buns are finished proofing when they’ve doubled in size, feel full of air, and pass the finger poke test.

To finger poke test: First, poke a bun with a floured finger. They’re properly proofed when the dough leaves a slight indentation that slowly fills in. If the dough springs back immediately, they are under-proofed and need more time.

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9. Bake

Near the end of proofing, preheat the oven to 375ºF (191ºC).

Make an egg wash by whisking one egg and a splash of water in a small bowl.

Once the oven is preheated, use a pastry brush to delicately brush the egg wash on the buns. The buns are very delicate at this stage, so be gentle as you brush them. The egg wash will help the buns brown and impart a shiny, golden crust.

Bake the maritozzi buns for 20-25 minutes or until the tops are golden brown and the internal temperature of the rolls reads 200ºF (93ºC).

Cool on a wire rack completely.

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10. Make Vanilla Whipped Cream

This whipped cream is extremely simple and classic to make. You can use a stand mixer, hand mixer, or a hand whisk if you want an arm workout.

In the bowl of a stand mixer with the whisk attachment, beat together the following until stiff peaks form:

• 1 cup of heavy whipping cream
• 3 TBS of confectioner’s/powdered sugar
• 1 tsp of vanilla extract

Stiff peaks in whipped cream form when upright peaks appear on the end of the whisk and there are distinct, clear trails in the cream. You want this cream to be whipped to stiff peaks so it can be easily transferred into the maritozzi.

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11. Slice and Assemble the Maritozzi

When the buns are completely cool and just before consuming, assemble the maritozzi.

Use a serrated knife to slice the maritozzi buns vertically, almost in half. Don’t cut through the entire bun, as you want to keep the base intact. You should end up with a Pac-Man-like bun.

Open the buns and use a piping bag or a spoon to fill the bun openings with 2-3 TBS of whipped cream. Make the cream flush with the buns by using an offset spatula or butter knife.

Clean up the edges of the whipped cream to tidy the maritozzi.

Finally, dust with powdered sugar and buon appetito!

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How to Eat Maritozzi

I will admit that eating a maritozzo can get a little messy!

You can slice the maritozzi in half with a knife and eat with a fork, but they’re best eaten with your hands like a hot dog. So, grab a napkin!

Maritozzi are often consumed at breakfast in Rome, but can be eaten as a snack or afternoon treat. They’re an entertaining treat served to guests, and I like to slice and fill them individually or have guests fill their own (even better).

Filling them right before serving prevents the buns from drying out and the whipped cream from leaking.

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Other Maritozzi Fillings and Toppings

Vanilla, lightly sweetened whipped cream is the most common filling for maritozzi, but you can make maritozzi with various flavors.

Fruit: Fill the maritozzi with a few pieces of sliced fresh fruit like strawberries, or add a tablespoon of your favorite jam. Stuff with whipped cream. Dust with ground or powdered dried fruit like dehydrated raspberries.

Chocolate: Add 2 TBS cocoa powder to the whipped cream to make a chocolate whipped cream filling and top the maritozzi with chocolate shavings. 

Coffee: Include two teaspoons of instant espresso powder to the heavy whipping cream and dust with finely ground coffee or a complimentary spice like cinnamon or allspice.

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Sourdough Maritozzi FAQs:

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