Maritozzi Buns with Marmalade and Pistachios

Maritozzi are classic dessert buns from Rome made with an enriched dough and filled generously with cream. Unlike the traditional one, I filled these buns not only with cream, but also with a homemade marmalade (lemon curd would be excellent too) and some chopped pistachios. Enjoy them as a breakfast or an afternoon pick-me-up with a pot of freshly brewed coffee. The whipped cream can be garnished with chocolate or other nuts too. Maritozzi are best served on the day but the buns can be made a day in advance if needed. If 8 is too many, freeze half of the unfilled buns, and use them later as burger buns, or to make more maritozzi.

Dough	Filling
90 g Lukewarm milk 20 g Honey 6 g Active dry yeast 350 g White spelt flour (I used German Dinkel #550) 1 tsp Orange zest 40 g Granulated sugar 2 Eggs + 1 egg yolk for the glaze 1/4 tsp Sea salt 50 g Unsalted butter at room temperature	4 tsp Cold water 1 tsp Unflavored gelatin 250 ml Cold whipping cream 25 g Icing sugar 1 tsp Vanilla extract or vanilla bean paste Homemade berry marmalade for the filling Pistachios, chopped

In a bowl mix together the warm milk, honey and active dry yeast. Cover and set aside for 10 minutes.
In the bowl of your stand mixer attached with a dough hook, add in the flour, orange zest, sugar, eggs, milk mixture, and salt. Knead for about 7 minutes or until it comes together and the dough forms. Add the butter and knead for another 5 minutes until has been fully incorporated and the dough has become smooth and elastic.
Cover the dough with a plastic wrap and let it sit in a slightly warm place for about 2 hours or until double in size. Turn the dough onto a work surface. Divide the dough into 8 even pieces and shape each dough into a ball. Place them on a parchment-lined baking tray and cover, setting aside for 1 hour or until doubled in size.
Preheat the oven to 180C/350F. Mix the egg yolk with 2 teaspoons cold water in a small bowl. Brush the risen buns with egg wash and bake in the hot oven for 15-18 minutes until deep golden brown. Remove from the oven and set aside to cool.
Prepare the stabilized whipped cream by adding the water to a microwave safe bowl. Sprinkle the unflavored gelatin on top and allow it to sit for a few minutes.
Transfer the gelatin mixture to the microwave and heat for a few seconds until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, icing sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
To serve, use a serrated knife to make a slit lengthwise down the center of each bun while keeping it intact at the base. Fill some berry marmalade into the bun, where they connect, and then fill with whipped cream. Smooth the cream with a knife and sprinkle some chopped pistachios over. Dust with some icing sugar and enjoy!

39 comments:

SavoringTime in the Kitchen 26/2/23 21:26: They look so good, Angie! I would love to try making them. I haven't made bread for buns for such a long time.
Lola Martínez 26/2/23 22:31: A mi me parecen deliciosos, a cualquier hora me los comería con sumo placer.
Un beso.
Tom 26/2/23 22:45: ...Angie, they look delicious!
Christine 26/2/23 23:29: Looks so good!
Brian's Home Blog 27/2/23 00:18: I agree, those sure do look great!
foodtravelandwine 27/2/23 03:56: I'm drooling....the pictures are fantastic to show they are delicious!!!......Abrazotes, Marcela
Margaret D 27/2/23 05:33: They do look good.
Rose world 27/2/23 06:35: Used to buy marmalade to go with soft rolls. Now suddenly craving for it. Lol.
Yvonne @ Fiction Books Reviews 27/2/23 07:26: They are certainly different, however, pistachios with either marmalade or lemon curd (all of which I love!) are not flavour combinations I would have ever combined.

This recipe calls for half and half (half marmalade, half lemon curd), although unless they are quite small, I doubt that I could eat more than one of each in one sitting!

Have a great week :)
ashok 27/2/23 08:18: Wow looks delicious
roentare 27/2/23 08:18: I just want to have a mouthful of them!
Rainbow Evening 27/2/23 08:50: Pistachio makes more appealing for me... yummy
Marianela Beauty Tips 27/2/23 11:18: That recipe look delicious. Thanks for sharing.
I invite you to visit my last post. Have a good week!
DEZMOND 27/2/23 13:28: They look so sunny and soft!
Now I will go into a dark corner to scream from envy that you have raspberries in the middle of winter!
thepaintedapron.com 27/2/23 14:20: Wow, those buns are beautiful, they look better than anything I've seen in a bakery!
speedy70 27/2/23 14:45: Applausi dall'Italia, sono perfetti!!!
Chef Mimi 27/2/23 15:10: oh my god you should frame those photos!!!
Laura. M 27/2/23 15:58: Ricos bollos. Gracias
Un abrazo.
Jeff the Chef 27/2/23 16:40: I'm saying a definite yes to you additions! Marmalade sounds great, but so does lemon curd. I love the idea of breads that are sweet, and I also love that this idea goes so far back in time.
Bill 27/2/23 19:00: Looks so good and delicious.
Muriel 27/2/23 19:48: Ces buns sont l'air très appétissants ! ils ont tout pour me plaire.
Cooking Julia 27/2/23 23:48: These buns look delicious, really!
My name is Erika. 28/2/23 00:05: Those rolls sound delicious. I haven't heard of them, but I like the idea that you can fill them with various fillings. Thanks for sharing. And happy new week. hugs-Erika
DeniseinVA 28/2/23 02:48: Oh my goodness, I am looking at these with great envy! Looks incredible Angie!
Ben | Havocinthekitchen 28/2/23 03:05: I've never heard of Maritozzi, but they remind me of Swedish Semlas, so I guess the idea is quite similar. These buns look so, so beautiful and elegant - I particularly love the pistachio exterior. And they're surely super delicious, too!
Grace 28/2/23 04:04: Los quiero ya!!
Saben deliciosos!!
Julie 28/2/23 05:24: Maritozzi buns look so tempting and delicious with the maramalade and pistachio topping, perfect dessert dear !!
Javier 28/2/23 08:10: Always so original and delicious! They look so good
Klaudia Zuberska 28/2/23 09:15: Wow, they look beautiful! These photos are amazing! :)
Great very inspiring post!
Greetings from Poland!
Nancy Chan 28/2/23 10:43: The buns look good and beautiful.
Carol @Comfort Spring Station 28/2/23 13:52: I've never heard of them before but they look yummy
savorthebest 28/2/23 17:10: These buns look delicious
MELODY JACOB 28/2/23 18:01: oh my gosh, this look so good. I wish I can have some.
https://www.melodyjacob.com/2023/02/how-to-style-cargo-pants-and-satin-shirt.html
Marissa 28/2/23 18:18: These buns look so fluffy and delicious, Angie! And that filling - I could just eat it with a spoon!
Anonymous 1/3/23 14:10: Judee from Gluten Free: OMG Angie- your baking is beyond!! What a fabulous bun with the filling and toppings.
tigerfish 3/3/23 00:45: Been enjoying marmalade with cream cheese recently. You leveling up the cream with marmalade and pistachios beats traditional cream-only version anytime.
The-FoodTrotter 3/3/23 14:08: I come back from Italy and these gorgeous brioches were everywhere! I love it so much :)
Valentina 6/3/23 02:30: These look beautiful and sound delicious. I'll take mine with the fresh pot of coffee! :-) ~Valentina
Tisa Jacob 10/3/23 16:09: Beautiful pictures Angie! Oh, the things you do with bread. It's a true skillset to be able to make yeast and any type of flour look as magnificent as this.