prep time: 30 min | bake time: 15 min | total time: 4 hrs
If you are new to these little bundles of joy – prepare to be floored by their deliciousness. These delicate-looking puffs are called Maritozzi; also known as “Italian Cream Buns”. They’re delicate, soft, pillowy buns traditionally filled with whipped cream. This eggless version offers a delightful twist with a tiramisu-inspired flavor. Each bun is soaked in rich coffee syrup and filled with a light vanilla cream that’s airy and cloud-like. They are as light as they look and are truly a dreamy treat for brunch, dessert or gifting to someone you love! Maritozzi buns are similar to French brioche rolls or India’s beloved Muska buns, which bring a nostalgic warmth. While brioche is enriched with butter, maritozzi uses olive oil, giving it a unique Italian flair.
These buns are all soft, slightly sweet, and often enjoyed as a treat. Muska buns are usually filled with butter or fresh cream and paired with a hot cup of chai, while maritozzi are Italian cream buns traditionally filled – or generously loaded – with whipped cream. Elevate your baking game with these Tiramisu Maritozzi Buns. Regardless if you’re an experienced baker or just exploring homemade breads, these Italian sweet buns are simple to make, adaptable for various diets, and guaranteed to impress!
Maritozzi are traditional Italian sweet buns, typically made with enriched dough and filled with lightly sweetened whipped cream. Originating from Rome, they’re often enjoyed with coffee for breakfast or a mid-morning treat.
Start by activating the yeast in warm milk until foamy. Mix the activated yeast with flour, sugar, and olive oil to form a soft dough. Knead the dough until smooth and elastic, then transfer it to a lightly greased bowl. Cover and let it rise in a warm area until doubled in size.
To achieve bakery-quality Maritozzi buns, start by dividing the risen dough into equal portions. Roll each portion into a smooth ball by placing it under your hand and moving it in a circular motion to create a taut surface. Arrange the dough balls on a lined baking sheet, making sure to leave enough space between them for even proofing and baking.
Cover the buns with a clean towel and allow them to proof again until they are puffy and nearly doubled in size. This additional proofing step ensures the buns will have a light and airy texture when baked.
Preheat your oven to 375°F (190°C). Lightly brush the tops of the buns with maple syrup for a golden, glossy finish. Bake for 15 minutes, or until the tops are lightly golden and the buns feel light and fluffy. Let the buns cool completely on a wire rack before filling.
In a mixing bowl, combine cold whipping cream, cream cheese, powdered sugar, and vanilla. Whip the mixture until smooth and medium peaks form. Chill the cream until ready to assemble the buns.
Slice each bun lengthwise, stopping short of cutting all the way through to create a pocket. Brush the insides with cooled coffee syrup to infuse a rich, aromatic flavor. Fill the buns generously with the whipped vanilla cream using a piping bag or a spoon. Smooth the cream with a spatula, dust the tops with cocoa powder, and serve immediately for the freshest taste.
Maritozzi buns are best enjoyed fresh. However, if you need to store them, keep them in an airtight container at room temperature without cream for up to 2 days. You can also freeze the buns before filling and thaw & reheat in the oven when needed.
You’ll love these Tiramisu Maritozzi Buns for their irresistibly soft, pillowy texture created by olive oil-enriched dough. Infused with coffee syrup and filled with light vanilla cream, they offer a delicious tiramisu-inspired twist on the classic Italian cream bun. This recipe is eggless and easily adaptable to be vegan-friendly, and the instructions are super easy to follow making sure your buns turn out perfectly every time!
Yes, use plant-based milk, cream, and cream cheese to make the recipe fully vegan.
Maritozzi are enriched with olive oil rather than butter, giving them a lighter texture and distinct flavor.
Not at all! With a little patience for rising times, the recipe is straightforward and beginner-friendly.
Yes, it’s highly recommended to use a stand mixer for this recipe. The dough is soft and sticky, and a stand mixer will help incorporate all the ingredients evenly and knead the dough efficiently.
Soaking the buns in coffee syrup is optional, especially for those who prefer a caffeine-free treat. If you’re a coffee lover, the syrup adds a lovely depth of flavor. However, you can skip this step if you don’t want the coffee flavor.
Yes, you can substitute olive oil with melted butter if you prefer. Traditionally this recipe is enriched with olive oil for a softness and fruity flavor.
Absolutely! You can infuse the buns with a boozy twist by adding a splash of rum or coffee liqueur to the coffee syrup. This will give the buns a rich, adult flavor that pairs beautifully with the creamy filling.
I haven’t tried a gluten-free version of these buns yet, so I can’t recommend a specific gluten-free flour blend. However, you could experiment with a 1:1 gluten-free flour mix that contains xanthan gum. Please note that the texture may vary slightly.
Yes, you can make the dough ahead of time and refrigerate it overnight for a slower rise. Allow it to come to room temperature before shaping, proofing and baking.
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