Maritozzi

 

I could literally kick myself for never having tasted Maritozzi, a traditional Italian breakfast treat consisting of a brioche bun filled with freshly whipped cream, whenever I visited Italy.  This enticing Instagram post from Bread by Elise motivated me to correct that grievous error. 

 

What especially drew me to Elise's bun recipe was the use of tangzhong.  This flour and milk roux added into the dough ensures that the bread maintains a soft interior long after baking.   As I was making the dough I could tell straightaway that the buns were going to be fantastic because the dough's texture was so elastic, light and easy to work with.    

Who doesn't love freshly whipped cream and maritozzis are filled to the brim with it, along with a layer of homemade tart raspberry jam.  A marriage made in breakfast heaven.  The only drawback, if you consider it one, is that the maritozzi tastes best when consumed à la minute, i.e., right away.    Next time I think I'll freeze some of the unfilled, baked buns and then reheat and fill them at a later time.  Now that I'm confident in my maritozzi-making skills I can save myself the price of a plane ticket to Italy, although I'd happily still go for pasta and shopping!