Italian Raspberry Cream Maritozzi

Raspberry cream maritozzi buns are a delightful twist on the classic Italian maritozzo—a soft, slightly sweet brioche bun filled with luscious whipped cream. This version features a raspberry-infused cream for a fresh, fruity contrast that makes these buns an irresistible treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Soft and Fluffy Brioche – Light, buttery buns with a tender crumb.
• Luscious Raspberry Cream – A fruity twist on the traditional whipped cream filling.
• Perfect for Special Occasions – Elegant and indulgent, ideal for brunch or afternoon tea.
• Authentic Italian Treat – A modern take on the beloved maritozzi from Rome.
• Make-Ahead Friendly – Buns can be baked in advance and filled when ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brioche Buns:

• 3 cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup granulated sugar
• ½ cup warm milk (110°F or 45°C)
• 2 large eggs
• ¼ cup unsalted butter, softened
• ½ tsp salt
• 1 tsp vanilla extract

For the Raspberry Cream Filling:

• 1 cup heavy cream, chilled
• 3 tbsp powdered sugar
• ½ cup fresh raspberries, mashed
• ½ tsp vanilla extract

For the Syrup Glaze (Optional):

• ¼ cup water
• 2 tbsp sugar

For Garnish:

• Powdered sugar
• Extra raspberries

Directions

Prepare the Brioche Buns:

1. Activate the yeast – In a bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
2. Mix the dough – In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla. Mix until a sticky dough forms.
3. Knead the dough – Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1.5-2 hours, or until doubled in size.
4. Shape the buns – Divide the dough into 6-8 equal pieces, shape into ovals, and place them on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
5. Bake – Preheat the oven to 350°F (175°C). Bake for 15-18 minutes until golden brown.
6. Optional glaze – Heat water and sugar in a small saucepan until dissolved. Brush over warm buns for a glossy finish.
7. Cool completely – Let the buns cool before filling.

Make the Raspberry Cream:

1. Mash raspberries – In a small bowl, mash the raspberries with a fork until slightly pureed.
2. Whip the cream – In a separate bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
3. Fold in raspberries – Gently fold in the mashed raspberries until combined.

Assemble the Maritozzi:

1. Slice the buns – Cut each bun almost in half lengthwise, leaving one side attached.
2. Fill with raspberry cream – Spoon or pipe the raspberry whipped cream into the center of each bun.
3. Dust with powdered sugar – Sprinkle lightly with powdered sugar and top with extra raspberries.
4. Serve immediately – Enjoy fresh for the best texture.

Servings and Timing

• Servings: 6-8 buns
• Prep Time: 20 minutes
• Rise Time: 2-2.5 hours
• Cook Time: 15-18 minutes
• Total Time: 3 hours

Variations

• Chocolate Raspberry – Fold in chocolate chips or drizzle with melted chocolate.
• Lemon Twist – Add lemon zest to the whipped cream for extra freshness.
• Nutty Crunch – Sprinkle chopped pistachios or almonds on top.
• Dairy-Free – Use plant-based milk and coconut cream for a non-dairy version.
• Classic Version – Omit raspberries for a traditional maritozzo with plain whipped cream.

Storage/Reheating

• Storage – Store unfilled buns in an airtight container at room temperature for up to 2 days. Once filled, refrigerate and consume within 24 hours.
• Freezing – Freeze unfilled buns for up to a month. Thaw and fill when ready to serve.
• Reheating – Warm unfilled buns in the oven at 300°F (150°C) for a few minutes.

FAQs

Can I use store-bought brioche buns?

Yes, if short on time, you can use store-bought brioche buns and simply fill them with the raspberry cream.

Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the fridge overnight, then bake the next day.

How do I keep the whipped cream from deflating?

Use chilled heavy cream and beat until soft peaks form. Do not overmix, as it can turn grainy.

Can I make maritozzi without eggs?

Yes, replace eggs with ¼ cup of unsweetened applesauce or a flax egg.

What type of raspberries work best?

Fresh raspberries provide the best flavor, but thawed frozen raspberries can also be used.

Can I use other berries?

Yes, strawberries, blackberries, or blueberries can be substituted for raspberries.

How do I prevent the buns from drying out?

Store them in an airtight container or wrap them in plastic wrap to retain moisture.

Can I use a different sweetener for the cream?

Yes, honey or maple syrup can replace powdered sugar for a natural sweetener.

How do I get a smooth and even glaze on the buns?

Brush the syrup glaze on while the buns are still warm to help it absorb evenly.

What can I serve with maritozzi?

Enjoy with espresso, cappuccino, or a light fruit salad for a balanced treat.

Conclusion

Raspberry cream maritozzi buns are a delightful Italian pastry with a fruity twist, combining soft brioche with a smooth and tangy raspberry whipped cream. Whether served as a breakfast indulgence or a sophisticated dessert, these buns are sure to impress. Try making them at home and enjoy a taste of Italy with a fresh and modern twist!

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