Maritotsi – Italian Sweet Brioche Buns with Vanilla Mascarpone Cream

Ingredients

• 675 g Prepared brioche dough (Divided into 9 portions of ~75 g each; dough should be cold and lightly floured)
• 1 cup Heavy cream (Chilled)
• 1 cup Mascarpone cheese (Room temperature for easier whipping)
• 1 tsp Halal vanilla paste (Adds vanilla seeds and intense flavor)
• 1.5 tsp Halal vanilla extract (For the syrup)
• 0.5 cup Demerara sugar (Gives a caramel‑like flavor to the syrup)
• 0.5 cup Water
• 1 tbsp Rum (Adds depth to the syrup; optional for non‑alcoholic version)
• 1 pinch Kosher salt (For syrup; plus another pinch in the cream)
• 2 tbsp Confectioners (powdered) sugar (Sweetens the whipped cream; add to taste)
• 1 Large egg (Beaten for egg wash)
• 1 tbsp Powdered sugar for dusting (Optional finishing touch)

Instructions

1. Portion the brioche dough

   Weigh out 75 g portions of the chilled brioche dough onto a parchment‑lined baking sheet. Keep the dough covered with a clean towel.

   Time: PT10M

2. Shape each bun

   Flatten each piece slightly, gather the edges into a loose ball, then cup your hand around it and pull the dough into a tight, round bun. Use a bench scraper if the dough is too soft.

   Time: PT10M

3. Proof the buns

   Cover the sheet with a clean kitchen towel and let the buns rise at room temperature (or a slightly warm spot) until nearly doubled, about 45‑60 minutes.

   Time: PT45M

4. Preheat the oven

   While the buns are proofing, preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

5. Egg wash and bake

   Brush each bun lightly with beaten egg. Bake for 15‑20 minutes, until the tops are deep golden brown and the buns sound hollow when tapped.

   Time: PT20M

   Temperature: 350°F

6. Make vanilla‑rum syrup

   Combine ½ cup Demerara sugar, ½ cup water, and a pinch of salt in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat, stir in 1½ tsp vanilla extract and 1 tbsp rum. Let cool.

   Time: PT10M

7. Cool the baked buns

   Transfer the buns to a cooling rack and let them cool completely, about 15 minutes, before slicing.

   Time: PT15M

8. Whip the vanilla‑mascarpone cream

   In a large bowl, combine 1 cup heavy cream, 1 cup mascarpone, a pinch of salt, and the vanilla paste. Start mixing on low speed, then gradually increase. When soft peaks form, add 2 tbsp confectioners sugar and continue to whip to firm peaks.

   Time: PT10M

9. Transfer cream to pastry bag

   Fit a plain tip onto a pastry bag, pipe the whipped cream into the bag, and twist the top to close.

   Time: PT5M

10. Slice buns and apply syrup

    Using a serrated knife, cut a ¾‑inch opening off‑center on each bun (do not cut all the way through). Lightly dab the cut sides with the vanilla‑rum syrup.

    Time: PT5M

11. Pipe and smooth the filling

    Pipe the whipped cream into the slit, filling generously. Use an offset spatula to smooth the top so the cream appears part of the bun’s surface. Trim any excess with the spatula.

    Time: PT10M

12. Finish with powdered sugar

    Dust each filled bun with a light sprinkling of powdered sugar.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of Prepared brioche dough: Store‑bought brioche rolls, Enriched bread dough
• Instead of Heavy cream: Half‑and‑half (less rich), Coconut cream (non‑dairy)
• Instead of Mascarpone cheese: Cream cheese, Ricotta (lighter texture)
• Instead of Halal vanilla paste: Pure vanilla extract (use double amount), Scraped vanilla bean seeds
• Instead of Halal vanilla extract: Any pure vanilla extract
• Instead of Demerara sugar: Light brown sugar, Granulated sugar
• Instead of Rum: Rum extract, Omit for alcohol‑free version
• Instead of Kosher salt: Regular table salt
• Instead of Confectioners (powdered) sugar: Powdered sugar
• Instead of Large egg: Milk or water wash (less shine)

Equipment Needed

• Kitchen scale
• Bench scraper or bowl scraper
• Baking sheet
• Parchment paper
• Oven
• Pastry bag with plain tip
• Hand mixer
• Large mixing bowl
• Small saucepan
• Measuring cups and spoons
• Egg brush
• Cooling rack
• Sharp serrated knife
• Offset spatula (optional)

Critical Steps — Do Not Skip

• Shaping the brioche buns into tight, round balls
• Proofing until the buns are nearly doubled in size
• Baking to a deep golden brown without deflating
• Making the vanilla‑rum syrup without overheating the vanilla
• Whipping the cream to firm peaks for stability
• Cutting the buns off‑center without cutting all the way through
• Piping the cream generously and smoothing the surface

Chef Tips from the Video

• Use a pastry bag with a large plain tip for smooth, even piping.
• For extra vanilla flavor, scrape seeds from a vanilla bean into the cream in addition to the paste.
• Dust with powdered sugar just before serving for a pretty finish.
• If you prefer less sweetness, reduce the confectioners sugar in the cream or omit the syrup.

Troubleshooting

Storage

Refrigerator: Unfilled baked buns keep 2 days; filled buns 1 day (cover loosely).

Freezer: Freeze unfilled buns in airtight bags for up to 1 month; thaw at room temperature before filling.

Room temperature: Buns can sit at room temperature for a few hours after assembly but are best served the same day.

Make-Ahead Tips

• Prepare the brioche dough a day ahead and refrigerate; it can also be frozen.
• Make the vanilla‑rum syrup in advance and store in a sealed jar for up to 3 days.
• Whip the cream filling up to 2 hours ahead; keep chilled and give a quick whisk before piping.
• Baked buns can be stored airtight and filled just before serving.