Roman Cream Bun (Maritozzo con la Panna)
A soft, lightly sweet Roman bun scented with orange zest and studded with plump raisins, split open and piled high with freshly whipped cream. The classic breakfast of Rome's old-fashioned bars, best eaten with a strong coffee.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak raisins, wake yeast
Put the raisins in a small bowl and cover with the rum (or orange juice) so they plump up. In a separate bowl, stir the warm milk with the yeast and a pinch of the sugar, then let it stand until foamy on top.
Make the dough
In a large bowl, mix the flour, remaining sugar, salt and orange zest. Add the eggs and the foamy milk mixture, then knead until a smooth dough forms. Work in the softened butter a little at a time until the dough is soft and glossy, then knead in the drained raisins.
First rise
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and leave in a warm spot until doubled in size.
Shape the buns
Punch down the dough and divide it into 6 equal pieces. Roll each piece into an oval bun shape and set them on a lined baking tray, spaced well apart.
Second rise
Cover the shaped buns loosely and let them rise again until puffy and nearly doubled.
Bake until golden
Beat the egg yolk with the milk and brush it over the buns. Bake in a preheated oven at 180°C (350°F) until golden brown and cooked through. Cool completely on a wire rack before filling.
Whip cream and fill
Whip the chilled cream with the powdered sugar and vanilla extract to . Slice each bun almost in half lengthwise, leaving a hinge, and pipe or spoon in a generous mound of whipped cream. Dust with powdered sugar and serve right away.
Soak raisins, wake yeast
Put the raisins in a small bowl and cover with the rum (or orange juice) so they plump up. In a separate bowl, stir the warm milk with the yeast and a pinch of the sugar, then let it stand until foamy on top.
Make the dough
In a large bowl, mix the flour, remaining sugar, salt and orange zest. Add the eggs and the foamy milk mixture, then knead until a smooth dough forms. Work in the softened butter a little at a time until the dough is soft and glossy, then knead in the drained raisins.
First rise
Shape the dough into a ball, place it in a lightly oiled bowl, cover, and leave in a warm spot until doubled in size.
Shape the buns
Punch down the dough and divide it into 6 equal pieces. Roll each piece into an oval bun shape and set them on a lined baking tray, spaced well apart.
Second rise
Cover the shaped buns loosely and let them rise again until puffy and nearly doubled.
Bake until golden
Beat the egg yolk with the milk and brush it over the buns. Bake in a preheated oven at 180°C (350°F) until golden brown and cooked through. Cool completely on a wire rack before filling.
Whip cream and fill
Whip the chilled cream with the powdered sugar and vanilla extract to . Slice each bun almost in half lengthwise, leaving a hinge, and pipe or spoon in a generous mound of whipped cream. Dust with powdered sugar and serve right away.
The Story Behind the Dish
The maritozzo traces back to ancient Rome, where a simple bread enriched with honey, raisins and pine nuts was eaten as a filling snack. Over the centuries it evolved into the softer, sweeter bun known today, becoming a fixture of Roman bakeries and breakfast bars.
By the twentieth century, the maritozzo con la panna had become a beloved morning ritual in Rome, sold in cafés and pastry shops where locals would stop for a bun and a coffee before work. It remains one of the city's most recognizable sweets.
⭐ Why It's Famous
It's famous as Rome's quintessential breakfast pastry, prized for the contrast between the lightly sweet, citrus-scented bun and the mountain of fresh whipped cream inside.
💡 Fun Fact
The name is thought to connect to the word 'marito' (husband), from an old tradition in which young men gave these buns to their fiancées, sometimes with a small trinket hidden inside.
Rome, Lazio, Italy
41.90°N, 12.50°E
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