Maritozzi is a slightly sweet bun flavored with lemon zest and pine nuts. Traditionally, it often includes candied orange slices and raisins as well. In Italy, it is filled with fresh whipped cream. This maritozzi recipe is really easy to make, especially with a stand mixer!
With a texture similar to a brioche, Maritozzi also makes a great gourmet sandwich bun. Of course, you’ll want to leave out candied orange and raisins if you plan to use these Italian sweet buns in this way. And just to be clear—this is not a traditional use for these delicious sweet buns!
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How to Make Maritozzi (Italian Sweet Buns)
To make this Maritozzi recipe, proof the yeast in a bit of lukewarm water. Since this bread includes more fat than other types of bread recipes (egg yolks), the pre-proof gives the buns the extra push they need to rise more quickly.
After adding the proofed yeast to the flour, add the combined wet ingredients slowly. Knead the dough with a dough hook or your hands. Then add the pine nuts and/or candied fruit by hand!
Let the dough proof till it’s twice the original size and form the buns! After one more 30 minute rise, it’s time to bake them! Check out our recipe below for step-by-step instructions for our Maritozzi recipe.
Fill with Whipped Cream!
Slice each bun from the top to open, and fill with fresh whipped cream!
Sandwich Bread?
It sounds crazy, but these buns actually make delicious slider buns if you leave out the candied fruit.
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Maritozzi Recipe (Italian Sweet Buns)
Equipment
- Stand Mixer (or electric hand mixer)
Ingredients
- 4 ⅛ cups bread flour or all-purpose
- 1 cup water lukewarm
- ½ cup sugar granulated
- 1 ¼ tsp dry yeast
- 1 tsp honey
- 1 ¼ tsp fine salt
- 1/2 cup olive oil just shy of 1/2 cup
- 2 eggs separated
- 1 lemon zest from one
- 1 oz pine nuts
OPTIONAL
- 1 oz candied orange pieces
- 1 oz raisins soak for 10 minutes in cold water before using
Instructions
PREPARE THE YEAST
- Combine the yeast with the honey and a bit of water. Let it briefly until it begins to bubble. To the rest of the water, add salt, olive oil and zest and set aside.
PREPARE THE DOUGH
- Mix together the flour and sugar. Combine the yeast mix with the flour.
- Then, slowly mix in the water/oil. If using a stand mixer, use the paddle attachment to mix until the dough begins to form a ball.
- When a ball has started to form, add the egg yolks.
- Switch to the dough hook and knead the dough for about 6 minutes.
- Add and pine nuts and any candied fruit. Knead by hand until the ingredients are distributed. Add flour as needed to create dough that doesn’t stick to your hands. It should still be very soft.
PROOF THE DOUGH
- Cover and let the dough proof for a few hours until doubled in size.
FORM THE SWEET BUNS
- Divide the dough into 12 pieces and form each into a ball. Pinch the back of each ball to pull it tight.
- Cover with a damp towel or loosely with plastic wrap. Let the buns rise for another 30 minutes.
BAKE THE SWEET BUNS
- Make an egg wash from the remaining egg whites. Brush the egg wash over the buns.
- Bake the buns in a pre-heated 350° F (180° C) oven about 18 minutes. The internal temperature of the buns should reach 190°F (88°C).
