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A new and delicious discovery with Italian roots – sourdough maritozzi. Super soft brioche style buns filled with sweetened whipped cream… I knew they were supposed to be delicious but I didn’t expect to such extent!

They just melt in your mouth, light and tender structure, with a touch of honey and orange zest plus sweet cream… mmm 

It’s something that you definitely have to try.


Sweet Stiff Sourdough Starter 

  • 10g sourdough starter
  • 30g water
  • 6g sugar
  • 60g bread flour


  • 320g bread flour (100%)
  • 64g sweet stiff starter (20%)
  • 153g milk (48%)
  • 50g eggs (16%)
  • 60g soft butter (19%)
  • 30g sugar (9%)
  • 15g honey (4%)
  • 5g salt (1.6%)
  • Zest of 1 orange
  • 0.5g yeast (optional) to reduce sourness 

Whipped Cream Filling 

  • 500g heavy whipping cream 
  • 200g sugar
  • Powdered sugar to sprinkle on top.

Blueberry Cheesecake


Day 1


  • 10 pm add sugar and sourdough starter to the water, whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, cover, let ferment at room temp 74-78F until it increases in volume.
  • In about 8-10 hours starter has to double or more in volume.

Day 2


  • 8 am mix starter, milk, eggs, flour, sugar, honey, (let it autolyse for 30minutes).
  • During the autolyse period the flour becomes fully hydrated. This activates gluten development.
  • 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should come up together but still sticking to the bottom of the bowl.
  • Add soft butter and orange zest, increase ratio the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-30g).
  • 9 am  cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
  • 9 pm remove the dough from the fridge.
  • Divide on 11-12 equal pieces (about 60-65g each.
  • Pinch all edges to the bottom of a roll, try to round it tightly.
  • Transfer the shaped maritozzi into the baking pan, lined with parchment paper 
  • Cover and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.

Day 3

  • 7 am Preheat the oven to 375F.
  • Mix an egg with 2 tbs of water, egg wash each roll.
  • Bake for 25-350 minutes until golden brown.
  • Let maritozzi to cool down, meanwhile prepare sweetened whipped cream by whipping heavy whipping cream with sugar until stiff peaks.
  • Cut each bun in the middle, fill it with 2-3 tbs of whipped cream.
  • Sprinkle with powdered sugar.

Note: not filled maritozzi buns can stay up to 3 days fresh. But filled maritozzi I suggest to eat right away.


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By KhaliL

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