Strawberry Maritozzi

Strawberry Maritozzi—a sweet, fluffy Italian bun typically filled with whipped cream—sounds delicious! While the traditional maritozzi are usually made with a simple whipped cream filling, you can jazz it up by adding some fresh strawberries to the mix. Here’s a recipe to make them from scratch:

Strawberry Maritozzi

Ingredients:

For the Dough:

• 3 cups (375g) all-purpose flour
• 1/2 cup (100g) sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 tsp salt
• 1/2 cup (120ml) whole milk, lukewarm
• 1/4 cup (60g) unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon (optional, but adds a nice fragrance)
• 1 tsp vanilla extract
• 1/4 cup (60ml) water (if needed for dough consistency)

For the Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (100g) mascarpone cheese (optional, for extra richness)
• 2 tbsp powdered sugar (or more, depending on sweetness preference)
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped (or whole if you prefer)
• A few whole strawberries for garnish

For Topping:

• 1 egg, beaten (for egg wash)
• A few tbsp sugar (for sprinkling)

Directions:

1. Make the Dough:

   • In a small bowl, warm the milk (it should be lukewarm, not hot) and sprinkle the yeast over it. Let it sit for about 5 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, vanilla extract, lemon zest (if using), and the yeast mixture.
   • Mix everything until it forms a rough dough. Add the softened butter in small pieces and continue kneading for about 8-10 minutes until the dough is smooth and elastic. If the dough is too dry, add a little bit of water (1 tbsp at a time).
   • Once the dough is ready, cover it with a clean cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

2. Shape the Buns:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Punch down the dough and divide it into 8-10 equal portions, depending on the size of the buns you want.
   • Roll each portion into a ball and place them on the prepared baking sheet. Leave some space between them as they will expand.
   • Brush the tops of the buns with the beaten egg and sprinkle with sugar.
   • Let the buns rise again for about 30 minutes, uncovered, until puffy.

3. Bake the Buns:

   • Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top. Allow them to cool completely.

4. Prepare the Filling:

   • In a chilled mixing bowl, beat the heavy cream, mascarpone (if using), powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
   • Gently fold in the chopped fresh strawberries to incorporate them into the whipped cream.

5. Assemble the Maritozzi:

   • Once the buns are cool, slice them horizontally, but don’t cut all the way through (you want them to remain hinged).
   • Generously fill each bun with the strawberry whipped cream mixture.
   • Top with a whole strawberry for garnish.

Serving:

Serve these fresh and indulgent maritozzi right away as a delightful treat for breakfast, dessert, or with coffee. They are best enjoyed the day they are made.

Enjoy the combination of soft, buttery buns, sweet strawberries, and creamy filling! Would you prefer to experiment with other fruits or fillings, or stick with this classic strawberry twist?