Roman Whipped Cream Brioche Bun

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A pillowy Roman breakfast classic: a soft, enriched sweet bun scented with orange zest, sliced open and generously filled with vanilla-scented whipped cream. Traditionally enjoyed at Roman cafés with a cappuccino, this pillowy bun is said to have once hidden a small gift for the bride-to-be from her suitor.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 15 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 21 gSugar
• 10 gProtein
• 230 mgSodium
• 180 mgPotassium
• 95 mgCalcium
• 2.8 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the brioche dough

• 3 1/4 cups (400 g) bread flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast
• 1 tsp (5 g) fine sea salt
• Zest of 1 orange
• 2 large eggs, room temperature
• 3/4 cup (180 ml) whole milk, lukewarm
• 1 tsp vanilla extract
• 5 tbsp (70 g) unsalted butter, softened

For finishing and filling

• 1 large egg, beaten with 1 tbsp milk
• 1 tbsp pearl sugar or coarse sugar for topping
• 2 cups (480 ml) heavy cream, well chilled
• 1/3 cup (35 g) powdered sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Directions

1. In a small bowl, combine the lukewarm milk, a pinch of the sugar, and the yeast. Let stand 8 to 10 minutes until foamy and fragrant.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining sugar, salt, and orange zest. Add the eggs, vanilla, and the activated yeast mixture and knead on low speed for 5 minutes until a shaggy dough forms.
3. Add the softened butter a tablespoon at a time, beating well between additions, then continue kneading 8 to 10 minutes more until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 1/2 to 2 hours, until roughly doubled in size.
5. Divide the dough into 6 equal pieces (about 115 g each) and shape each into a tight oval. Place on a parchment-lined baking sheet, cover loosely, and let proof 45 to 60 minutes until puffy.
6. Brush each bun with the egg wash and sprinkle with pearl sugar. Bake at 375°F (190°C) for 18 to 20 minutes until deeply golden brown. Transfer to a rack and cool completely.
7. While the buns cool, whip the chilled cream with the powdered sugar and vanilla to soft, billowy peaks. Transfer to a piping bag fitted with a large star tip.
8. Using a serrated knife, slice each cooled bun horizontally through the middle, leaving one edge attached like a hinge. Pipe a generous spiral of cream into the center, close the bun gently, and dust with powdered sugar. Serve immediately.

Cook’s Notes

• For the silkiest crumb, weigh your flour and avoid packing it; humidity in Rome's flour often calls for slightly less liquid than recipes from drier climates.
• The buns must be completely cool before filling, or the cream will weep and the bun will turn gummy.
• Traditional maritozzi are filled with plain unsweetened cream to balance the sweet bread; add more powdered sugar only if you prefer it sweeter.
• Pipe the cream just before serving for the best contrast between pillowy warm-ish bun and cold cream.
• If pearl sugar is unavailable, a light sprinkle of coarse sugar before baking gives a similar sweet crunch on top.

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