Maritozzi sweet rolls

Maritozzi sweet rolls

Maritozzi, soft yeast rolls filled with whipped cream. Lightly dipped in milk chocolate and decorated with strawberries. It’s truly worth trying!


  • Flour (type 450): 500 g
  • Whole milk: 220 ml
  • Fresh yeast: 8 g
  • Honey: 70 g
  • Eggs: 2 pieces
  • Salt: 2 pinches
  • Butter: 80 g
  • Orange: 0.5 piece


  • Milk chocolate: 100 g
  • Oil: 1 tablespoon
  • Pistachios: 30 g
  • Heavy cream (36%): 330 ml
  • Powdered sugar: 2 tablespoons
  • Egg white: 1 piece
  • Strawberries: 8 pieces


In a bowl, mix the yeast with half of the honey. Then add about 100 ml of milk and 3 tablespoons of flour to the starter. Mix the ingredients thoroughly, transfer to the bowl of a stand mixer, and set aside in a warm place for about 10 minutes for the yeast to activate.

Once the starter is active, add the remaining milk, honey, and flour to it. Season the dough with salt and knead it in the bowl of a stand mixer at medium speed. When the ingredients combine, add the eggs one at a time. Knead the mixture for a few more minutes until the dough is smooth and fairly elastic. Then add softened butter and grated orange zest. Knead the dough for another 6 minutes until it’s elastic and easily separates from the hook. Transfer the dough to a bowl dusted with flour, cover it with a cotton cloth, and let it rise in a warm place for about 30-45 minutes.

Briefly knead the risen dough on a floured surface, if necessary. Then shape it into a ball and divide it into 4 parts, forming balls from each. Divide each ball into 4 parts again, forming a total of 16 small balls. Arrange all of them on a baking sheet lined with parchment paper, cover with a cotton cloth, and let them rise again for about 45 minutes.

Break the chocolate into pieces and melt it in the microwave. Then add oil and mix thoroughly. Finely chop the pistachios. Pour the cold cream into a tall container, add powdered sugar, and beat until stiff. Transfer the whipped cream to the refrigerator to chill. Brush the risen rolls with beaten egg white and bake in an oven preheated to 175°C for about 15-18 minutes. Let the rolls cool.

Slice each roll almost in half. Then fill them to the brim with whipped cream, smoothing the surface. Dip the filled rolls halfway into the melted chocolate and sprinkle with pistachios. Cut the strawberries into slices and place 2 slices on each of the rolls.

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