Italian · Rome · dessert

Maritozzo con la Panna

Name: Maritozzo con la Panna
Prep time: 36 min
Total time: 5 h 16 min
Cuisine: Italian · Rome
Ingredients: bread flour — 400 g; yeast — 12 g; regular milk — 120 g; eggs — 200 g; egg yolk — 100 g; caster sugar — 70 g; unsalted butter — 60 g; zest finely grated — 100 g; runny honey — 20 g; salt — 6 g; heavy cream — 400 g; powdered sugar — 30 g; vanilla extract — 5 g

Maritozzo con la Panna reads sweetness 7.0, richness 5.6 and funk & ferment 3.8 on Palate's 0–10 flavor X-ray — a Italian · Rome dessert, about 5 hr 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.4 / 10
Sweet & Fruity — 7.2 / 10
Sour & Bright — 0.8 / 10
Bitter & Earthy — 0.3 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Sweetness 7.0 · Richness 5.6 · Funk & Ferment 3.8 · Floral 3.7 · Salinity 3.6 · Umami 2.3 · Sourness 0.8 · Fruity 0.8

What's in it (13)

bread flour — 400 g
yeast — 12 g
regular milk — 120 g
eggs — 200 g
egg yolk — 100 g
caster sugar — 70 g
unsalted butter — 60 g
zest finely grated — 100 g
runny honey — 20 g
salt — 6 g
heavy cream — 400 g
powdered sugar — 30 g
vanilla extract — 5 g

Time & effort: about 5 hr 16 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 287.6 kcal, 9.5 g protein, 16.3 g fat, 32.3 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Dissolve the yeast in the warm milk with 1 tsp of the caster sugar and leave 10 minutes, until a foam like beer froth sits on top. If nothing happens the yeast is dead and there is no point going on.
Mix the flour, the remaining caster sugar, the salt and the orange zest in a bowl, make a well and add the yeasted milk, the beaten eggs and the honey. Bring it together and knead 10 minutes, until the dough is smooth and elastic. Add the soft butter a cube at a time, kneading each one fully in before the next; the dough will look broken and greasy for a few minutes and then suddenly come back together, glossy and slack. Knead 5 minutes more.
Cover and prove at warm room temperature for 2 hours, until doubled and domed. Knock back gently, then chill the dough 1 hour, which makes it far easier to shape.
Divide into 8 pieces of about 85 g. Roll each into a tight ball, then into a fat oval with pointed ends. Set them well apart on a lined tray, cover, and prove 1 hour 30 minutes, until they are puffed and a fingertip pressed into the side leaves a dent that fills back slowly.
Heat the oven to 180 C. Brush the buns with the egg yolk loosened with 1 tsp water and bake 15 to 17 minutes, until deep glossy brown and hollow-sounding underneath. Cool completely on a rack, at least 1 hour: warm bread will melt the cream.
Whip the double cream with the icing sugar and vanilla to firm peaks, 3 to 4 minutes; it must be stiff enough to hold a knife-swept flat face.
Split each bun along the top at a slant, not quite through, and fill it with far more cream than seems reasonable. Sweep the cream flat and flush with a palette knife so it makes a smooth wall, and dust with icing sugar. Eat within the hour, ideally standing at a bar with a cappuccino.

Dishes with a similar flavor shape

Luikse Wafel (Liège Waffle) — Belgian
Cuban Flan — Cuban
Túrógombóc (Cottage Cheese Dumplings) — Hungarian
Himbasha with Raisins — Eritrean
Bolo Lêvedo — Portuguese · Azores

Keep reading: what sweetness, richness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.