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Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person

Byamazingfoodstv


Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person
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BRIOCHE
4 cups all-purpose flour (18.3 oz / 520g), plus more for the surface and dusting
1 teaspoon active dry yeast (0.11 oz / 3g)
¼ cup sugar (1.8 oz / 50g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
6 large eggs (10.5 oz / 300g), at room temperature
¼ cup whole milk (2 oz / 57g), at room temperature
2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature
1 large egg, beaten, for baking

SYRUP
½ cup Demerara sugar
Pinch of kosher salt
½ cup water
1 tablespoon dark rum
2 teaspoons vanilla extract

CREAM FILLING
1 cup mascarpone
1 cup heavy cream
Pinch of kosher salt
2 tablespoons confectioners’ sugar, plus more for serving
2 teaspoons vanilla paste

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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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50 Comments

  5. Claire literally never disappoints. I am DYING to make this recipe. Although, I don't consume alcohol. Does anyone know of a good non-alcoholic substitue for the rum that would still add that depth of flavor?

  32. I made these this weekend using the Brioche recipe in Dessert Person. My wife and I love them! So delicious! I think the only thing I wanted to change on my attempt was adding some more of the syrup on the cut edges, but other than that they came out perfect! I was pretty proud of myself, they looked professional!

  35. In the Netherlands we have these in grocerie stores as 'pudding broodjes' (custard buns) but there are nowhere near a luxury item. So probably a classic case of Dutchies cheapening an Italian dish by mass-production 😅. Though a pastry shop version is closer to this I guess

  43. Spent the weekend making this and it's an amazing little baked treat. The brioche dough was silky smooth and my yeast seemed super motivated because it was exploding in size. I did a bad job rolling the buns so the end result was a bit… Rustic.
    Had a lot of rolls and time so messed around with a few variations:
    Flavored cream made it feel too dense for me since the brioche is already pretty rich. A little spread of jam or chocolate under the cream or macerated berries felt like a better way to add some flavor.
    Tried a savory one with a garlic butter spread and a mix of sour cream, chives, spring onions and chopped olives. It could have used a bit of protein or veg but at that point is it basically a sandwich?

    Overall, I love this recipe and definitely making it again.

  47. In Hong Kong's old-fashioned local bakeries we have something called "奶油包", literally "buttercream buns". They're basically the same thing as maritozzi, but instead of cream they use buttercream (the "butter" is typically magarine, which is cheaper and more stable in room temp), and they're also garnished with desiccated coconut. It's interesting to know the slight differences the same recipe has in difference countries.

  50. When I was a kid in Australia, we grew up eating these but we called them cream buns. And instead of fresh cream, they were filled with mock cream. You know, that grainy sweet stuff? We loved them but I think my adult pallet would absolutely go mad for this. Thanks for sharing!

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