A new and delicious discovery with Italian roots – sourdough maritozzi. Super soft brioche style buns filled with sweetened whipped cream… I knew they were supposed to be delicious but I didn’t expect to such extent!
They just melt in your mouth, light and tender structure, with a touch of honey and orange zest plus sweet cream… mmm 😋
It’s something that you definitely have to try.
Ingredients
Sweet Stiff Sourdough Starter
- 10g sourdough starter
- 30g water
- 6g sugar
- 60g bread flour
Dough
- 320g bread flour (100%)
- 64g sweet stiff starter (20%)
- 153g milk (48%)
- 50g eggs (16%)
- 60g soft butter (19%)
- 30g sugar (9%)
- 15g honey (4%)
- 5g salt (1.6%)
- Zest of 1 orange
- 0.5g yeast (optional) to reduce sourness
Whipped Cream Filling
- 500g heavy whipping cream
- 200g sugar
- Powdered sugar to sprinkle on top.
Directions
Day 1
Starter
- 10 pm add sugar and sourdough starter to the water, whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, cover, let ferment at room temp 74-78F until it increases in volume.
- In about 8-10 hours starter has to double or more in volume.
Day 2
Dough
- 8 am mix starter, milk, eggs, flour, sugar, honey, (let it autolyse for 30minutes).
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should come up together but still sticking to the bottom of the bowl.
- Add soft butter and orange zest, increase ratio the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-30g).
- 9 am cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
- 9 pm remove the dough from the fridge.
- Divide on 11-12 equal pieces (about 60-65g each.
- Pinch all edges to the bottom of a roll, try to round it tightly.
- Transfer the shaped maritozzi into the baking pan, lined with parchment paper
- Cover and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.
Day 3
- 7 am Preheat the oven to 375F.
- Mix an egg with 2 tbs of water, egg wash each roll.
- Bake for 25-350 minutes until golden brown.
- Let maritozzi to cool down, meanwhile prepare sweetened whipped cream by whipping heavy whipping cream with sugar until stiff peaks.
- Cut each bun in the middle, fill it with 2-3 tbs of whipped cream.
- Sprinkle with powdered sugar.
Note: not filled maritozzi buns can stay up to 3 days fresh. But filled maritozzi I suggest to eat right away.
Enjoy 🙏
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I’ll try it for sure.
Looks really good 😋
You’ll love it
I read the recipe and have to say it is superbly scribed. Very succinct and directional. And it is a lovely recipe too!!
Will be trying it.
Thank you for sharing.
Thank you so much!
You’ll love it 💖
Hi Natash thanks for ue great recipe and method🙏🙏
What should be temp.in fridge?
why the final ferment is so long?
Hi!
Temperature in the fridge is 4C, I’m using long final proofing at 20-22C overnight, it works great to my schedule, but you definitely can adjust to yours.
Hello Beautiful,
What if I need to make 24 of them? Do I need to double all the ingredients including the starter?
Thanks!
Hi!
Sure, when you will double the recipe including starter, you’ll get about 24 of them.
Hi natasha? You bake the bread for 25 minutes and the temperatura was 350 f???
Saludos desde Mexico
Hi!
I baked at 375F for 20-25min 🙏
Thank you for sharing, much appreciated.
I made these in the last couple of days and they turned out perfect. I found the outside to have crunch reminiscent of a lean sourdough and tender structure as most sweet dough recipes do. This was my first time using a starter instead of store bought yeast and it turned out so awesome! These cream buns definitely has the tartness of a sourdough, hint of sweet from the honey, and a distinct orange fragrance. I did not try it with whip cream and what i would expect is a great balance of the sour and sweet creamy. Excellent recipe! I already have friends requesting this from me 🙂 Thank you!
I’m so happy you liked the! Thank you so much for your kind feedback 🙏
so natalya , if i have a room temp of ( 29-31 C) and am NOT using the 0.5 g yeast as well , should i expect a 4 – 5 hrs proofing time ?
Is there any criteria about how temp could affect temp times ?
Higher temperature will speed up the fermentation process!
So definitely it will be proofing faster.
I love all your recipes! I am learning a lot with you. Thanks so much!
Could you tell me if I can use fresh yeast and how much, instead the sourdough?
Appreciate
Hugs from Finland
Hi!
Thank you 🙏
Yes!
I prefer to use no more then 1% of yeast from total amount of flour. Less is better. It might take little longer to proof though.
May sound like a silly question, if deciding to use the extra yeast when is it added. I don’t see a note regarding that.
Hi!
Dissolve the yeast in liquid.
Great recipe, thanks!! I used lemon zest as that’s what I had on hand. I used soy milk in place of the milk, and a coconut whipping cream to make the whipped cream as my husband is lactose intolerant. Tried adding in a layer of fresh fruit or jam below the whipped cream and it was amazing. I also loved the rolls on their own! Will definitely become part of the regular rotation.
Andrea, thank you do much for your kind feedback 🙏
Made these last weekend. I messed up some of the proofing steps, but they still came out really well! I also brushed the interior with a rum simple syrup. They were a hit with the family. Will be making them again this weekend!
Thank you for your feedback 🙏
Made these a second time (my first proofing was a bit off due to it being cold weather). Added a spot of Cointreau to the whipped cream and they made a great Xmas breakfast with espresso. A hit, and much better than instant yeast versions requiring a very early start to be ready in time for breakfast. Thank you.