Business Private

Maritozzi - Italian cream buns

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
30-40 Minutes
Rest time
40 Minutes


500 g Mix leavened pastries glutenfree
200 g Water
80 g Milk (or vegetable milk)
40 g Butter (or vegetable margarine)
25 g Fresh yeast
5 g Salt
q.s. Grated zest of a lemon
q.s. Cream (or vegetable whipping cream)


  1. Dissolve the fresh yeast in a bowl with the water and milk (vegetable milk). Add the zest of one lemon and stir. Add the softened butter (margarine) in pieces and knead until smooth. 
  2. Divide it into small pieces of about 50-60 g, form them into oval rolls and place them on a baking tray lined with baking paper. Allow to rest at room temperature for about 40 minutes. 
  3. Brush the Maritozzi with milk (vegetable milk). Bake in a preheated oven at 200°C static oven for about 10 minutes, then lower the temperature to 20°C and finish baking for 20-30 minutes. 
  4. For the filling, whip the cream. Cut a V-shape in the centre of the finished rolls and fill with the cream.

In collaboration with @io_speriamo_che_celiacavo