Strawberry Cream Buns Maritozzi Recipe
These Cream Buns, inspired by Italian maritozzi, are soft milk bread rolls filled with luxurious vanilla whipped cream and fresh fruit. Perfect for a creamy, fruity treat, they combine a fluffy, slightly sweet bread with rich cream and your choice of seasonal fruits. This Asian-inspired recipe involves making a roux-based dough, baking the buns to golden perfection, and assembling with whipped cream for a delightful dessert or snack.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 10 Cream Buns
- Category: Bread
- Method: Baking
- Cuisine: Asian
Ingredients
Roux
- 24g Bread flour (3 tbsp)
- 120ml Water (1/2 cup)
Dough
- 380g Bread flour (2 3/4 cup)
- 90g All purpose flour (3/4 cup)
- 27g Milk powder (1/4 cup)
- 78g Granulated sugar (1/3 cup 1 tbsp)
- Pinch of salt
- 7g Instant yeast (2 1/4 tsp)
- 1 Large egg
- 160ml Lukewarm water (2/3 cup)
- 45g Unsalted butter (3 tbsp), room temperature
Glaze
- 1 Egg yolk
- 2 tbsp Whole milk
Assembly
- 720ml Heavy cream (3 cups)
- 150g Granulated sugar (3/4 cup)
- 2 tsp Vanilla extract
- Fruits of your choice
- Powdered sugar, for dusting
Instructions
- Prepare the roux: In a small saucepan, combine the bread flour and water, then whisk continuously over medium heat until the mixture thickens into a paste. Remove from heat, cover, and let it cool to room temperature.
- Make the dough: In a stand mixer bowl fitted with a dough hook, combine bread flour, all-purpose flour, milk powder, granulated sugar, salt, and instant yeast. Add egg, lukewarm water, and the cooled roux. Mix on medium speed for 3 minutes until a rough dough forms.
- Knead the dough: Add the room temperature unsalted butter into the dough, then continue mixing for 15-20 minutes until the dough becomes smooth and elastic.
- First proof: Shape the dough into a ball, place it in a large oiled bowl, and cover loosely with cling wrap. Let it proof in a warm place for 1-2 hours or until doubled in size.
- Divide and shape: Transfer the dough to a floured surface, gently press out air, and divide into 10 equal pieces. Roll each piece into a smooth ball. Arrange them on a parchment-lined baking sheet.
- Second proof: Cover the shaped buns loosely with cling wrap and proof in a warm place for 30 minutes or until almost doubled in size.
- Preheat oven and prepare glaze: Preheat the oven to 180°C (355°F). Mix egg yolk and whole milk to make the glaze, then brush it over the proofed buns.
- Bake the buns: Bake the buns for 13-15 minutes or until they are golden brown on top. Remove from oven and transfer to a wire rack to cool completely.
- Whip the cream: Using a stand mixer with a whisk attachment or an electric mixer, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
- Assemble the buns: Make a horizontal slit in each cooled bun without cutting through completely. Fill the slit generously with the vanilla whipped cream. Clean the edges to ensure neat presentation.
- Add fruits and finish: Insert fruits of your choice into the cream filling. Dust the buns lightly with powdered sugar. Serve immediately and enjoy your creamy, fruity maritozzi cream buns!
Notes
- Use lukewarm water to activate the yeast properly during dough preparation.
- Ensure the roux cools completely before adding to the dough to avoid killing the yeast.
- You can use any fresh fruits such as strawberries, blueberries, or raspberries for the filling.
- Adjust the sugar quantity to your taste if you prefer less sweetness.
- Store assembled buns in the refrigerator and consume within 1-2 days for best freshness.
- For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter.
