Maritozzo with Mascarpone Whipped Cream by @stephanie__bienvenu

1h2

8 servings

🌾

500 g

Flour

🍬

80 g

Sugar

🧂

10 g

Salt

🍞

10 g

Fresh yeast

🥚

2

Eggs

🥛

200 ml

Milk

🧈

80 g

Butter

🍋

Citrus zest

🥛

200 ml

Heavy cream

🧀

200 g

Mascarpone

🍬

40 g

Icing sugar

🍦

Vanilla

🍓

Strawberry-raspberry confit

  1. Put
    • Flour
    • Sugar
    • Salt

    Put all the dough ingredients in the bowl of a stand mixer except the butter.

  2. Mix

    Mix on speed 1 for about 15 minutes.

  3. Add
    • Butter

    Add the butter and mix on speed 2, piano piano, until the dough comes away cleanly from the bowl.

  4. Rise

    Let the dough rise.

  5. Step

    Knock back the dough.

  6. Divide

    Divide the dough into 90 g pieces.

  7. Shape

    Shape each piece into a neat, plump ball.

  8. Rise

    Let the shaped balls rise again for 45 minutes.

  9. Brush
    • Egg
    • Milk
    • Heavy cream

    Brush the buns with egg wash to give them color.

  10. Bake

    Bake at 180°C for 15 to 18 minutes until golden and soft.

  11. Cut

    Cut each bun in half without cutting all the way through.

  12. Step

    Open the bun gently.

  13. Whip
    • Heavy cream
    • Mascarpone
    • Icing sugar

    Whip the heavy cream, mascarpone, icing sugar and vanilla together until very stiff.

  14. Fill
    • Heavy cream
    • Mascarpone

    Generously fill the opened buns with the mascarpone whipped cream.

  15. Add
    • Strawberry-raspberry confit

    Optionally add strawberry-raspberry confit as a fruity heart filling.

  16. Dust
    • Icing sugar

    Dust with icing sugar.

Maritozzo with Mascarpone Whipped Cream by @stephanie__bienvenu

1h2

8 servings

🌾

500 g

Flour

🍬

80 g

Sugar

🧂

10 g

Salt

🍞

10 g

Fresh yeast

🥚

2

Eggs

🥛

200 ml

Milk

🧈

80 g

Butter

🍋

Citrus zest

🥛

200 ml

Heavy cream

🧀

200 g

Mascarpone

🍬

40 g

Icing sugar

🍦

Vanilla

🍓

Strawberry-raspberry confit

Preparation Steps

  1. Step 1/16

    Put all the dough ingredients in the bowl of a stand mixer except the butter.

    🌾Flour
    🍬Sugar
    🧂Salt
    🍞Fresh yeast
    🥚Eggs
    🥛Milk
    🍋Citrus zest

  2. Step 2/16

    Mix on speed 1 for about 15 minutes.

  3. Step 3/16

    Add the butter and mix on speed 2, piano piano, until the dough comes away cleanly from the bowl.

    🧈Butter

  4. Step 4/16

    Let the dough rise.

    🥣Bowl

  5. Step 5/16

    Knock back the dough.

  6. Step 6/16

    Divide the dough into 90 g pieces.

    🔪Knife

  7. Step 7/16

    Shape each piece into a neat, plump ball.

  8. Step 8/16

    Let the shaped balls rise again for 45 minutes.

  9. Step 9/16

    Brush the buns with egg wash to give them color.

    🥚Egg
    🖌️Brush

  10. Step 10/16

    Bake at 180°C for 15 to 18 minutes until golden and soft.

    🍳Baking tray

  11. Step 11/16

    Cut each bun in half without cutting all the way through.

    🔪Knife

  12. Step 12/16

    Open the bun gently.

  13. Step 13/16

    Whip the heavy cream, mascarpone, icing sugar and vanilla together until very stiff.

    🥛Heavy cream
    🧀Mascarpone
    🍬Icing sugar
    🍦Vanilla
    🥄Whisk
    🥣Bowl

  14. Step 14/16

    Generously fill the opened buns with the mascarpone whipped cream.

  15. Step 15/16

    Optionally add strawberry-raspberry confit as a fruity heart filling.

    🍓Strawberry-raspberry confit

  16. Step 16/16

    Dust with icing sugar.

    🍬Icing sugar

Composition

Ingredients

Types

Grains, Sweeteners, Condiments, Leavening Agent, Eggs, Dairy, Fruits, Spices, Preserves

Ingredients

Flour, Sugar, Salt, Fresh yeast, Eggs, Milk, Butter, Citrus zest, Heavy cream, Mascarpone, Icing sugar, Vanilla, Strawberry-raspberry confit

Notes

Sugar (for the dough), Eggs (for the egg wash glaze), Milk (lukewarm), Butter (soft), Citrus zest (optional), Heavy cream (whole/full-fat cream), Icing sugar (for the cream, for dusting on top at assembly), Strawberry-raspberry confit (bonus filling option for a fruity heart)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 42g, Fat: 24g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 110mg, Sodium: 320mg, Potassium: 150mg, Iron: 1.8mg

Vitamins

Vitamin A: 220µg, Vitamin D: 0.5µg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

45 minutes

Cooking

17 minutes

Overall

1 hour 2 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

Bowl, Brush, Knife, Whisk, Baking tray

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Everyday Treat, Weekend Baking

Origin

Source

Platform

instagram

Original Creator

@stephanie__bienvenu

Origin

Cuisine

Italian

Geographic

Italy, Rome

Various

Aspect

Texture

Fluffy, Soft, Pillowy, Creamy, Light

Flavors

Sweet, Citrusy, Vanilla, Creamy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

unfilled buns : 2 days (room temperature,in an airtight container or bag), filled buns : 1-2 days (fridge,covered or in an airtight container,best eaten within 24 hours for optimal texture), dough or buns : 1 month (freezer,freeze unfilled buns only, wrapped well)