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Maritotsi – Italian Sweet Brioche Buns with Vanilla Mascarpone Cream
Maritotsi are soft Italian‑style sweet brioche buns split open and filled with a light vanilla‑mascarpone whipped cream. The buns are brushed with a fragrant vanilla‑rum syrup and finished with a dusting of powdered sugar. This recipe combines a classic brioche dough (prepared ahead) with a rich yet airy cream filling for an elegant dessert or snack.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven and baking sheet with mitts to avoid burns.
- • The syrup is very hot; pour slowly and keep face away.
- • Use a fresh egg for the wash or substitute with pasteurized egg.
- • Alcohol in the syrup can be flammable; keep away from open flames.
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