Maritozzi: The Beautiful Filled Brioche Bun Recipe
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- čas přidán 10. 07. 2024
- Maritozzi has grown from an Italian specialty to a globally popular baked treat: a fluffy brioche bun split open and filled with whipped cream, plus limitless filling and topping options like fruit, nuts, jam, and more. Today, Martin Philip is back in the kitchen to show us the process: mixing brioche dough, adding butter at just the right time, resting and chilling the dough, dividing and shaping into rolls, baking until golden brown, then filling and garnishing the cooled buns. MARITOZZI! Shout it to your neighbors and then give them one of these incredible little confections.
Get the recipe for Maritozzi: bakewith.us/MaritozziRecipeYT
Shop our All-Purpose Flour: bakewith.us/APFlourMaritozziYT
Add a baking scale to your kitchen collection: bakewith.us/DigitalScaleYT
Pick up some Baker's Special Dry Milk: bakewith.us/DryMilkYT
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:42: Introduction to the wonders of Maritozzi
0:43-2:59: Step 1 - Mix the brioche dough
3:00-4:32: Step 2 - Add the butter to the dough in stages
4:33-5:41: Step 3 - Rest and chill the brioche dough
5:42-6:52: Step 4 - Divide and shape the dough into 12 round rolls
6:53-8:06: Step 5 - Add egg wash and bake the brioche buns
8:07-11:05: Step 6 - Fill and garnish the cooled buns
11:06: It's time to eat Maritozzi! Share with neighbors! MARITOZZI!
Always enjoy seeing Martin in action--he and his family helped get us through the pandemic and I'm grateful.
Thank you for the kind words! We love baking with you through the tough times and wish you a wonderful New Year 💙 -🍮Nicole
Martin is the man. I love that guy. For videos on most pastries, I default to Bruno Albouze, but for bread, Martin is the man to find.
Nice to know I'm not the only one who gets excited by a beautifully developed ball of brioche dough!
It makes the process worth it, for sure 😍. Happy baking, Steve! -🍮Nicole
My dad use to make these when I was a kid. He use to give them out to all of the neighbors on Sundays! They loved him and awaited his secret desserts and breads every week! (now I do the same thing....and all of the kids in our neighborhood call me the "Goodie Bandit"!) Great recipe- fantastic presentation and explanation! Grazie mille e buon divertimento amici❤ I agree and Ive always said... Food = LOVE ciccio! ❤
Thank you Martin. I am so glad you are back in the videos, however I do miss your kids too.
Good to see you again, Martin! They look absolutely lethal! Hope your family is doing well, staying healthy.
I love how informative this video is, thank you, I can't wait to try this recipe!
I never thought of my brioche having a party…love that 😊
That looks so delicious! I'll try to make some
They look excellent. I've made sourdough brioche a few times and this will be a great way of doing something new with it.
Thank you Martin. I will be making in 3 weeks. What I like to do for brioche is shred the butter and keep in refrigerator then bring out while dough is mixing. I find the shredded butter incorporates very quickly.
I just love you…..you are a amazing baker and just so fun to watch. 💗
Thank you for baking with us! -🍮Nicole
lovely
I love this! The buns look great, and as Martin points out, useful for lots of different meals applications. But adding cream and other goodies! YES Please! I think I want to try a cannoli filling!
Let us know if you do, Karen! That sounds fantastic! -🍮Nicole
Can't go wrong with brioche anything! And you just know these would make ridiculously good bread puddings and French toasts if you somehow have leftovers!
If leftovers are possible with how delicious these are 🤭 Let us know if you make them! -🍮Nicole
@@KingArthurBakingCompany Fair! Knowing me I'd double the batch for French toast potential the next day!
Maritozzi = breakfast in Rome!
Thank you Martin and King Arthur flour for sharing the skills that make this happen!
Thank you for baking with us and watching along! 💛 -👩🍳Betsy
No doubt I will. Thanks
Perfection🎉🎉🎉🎉❤❤❤❤
I'm definitely making them 🥖🍞❤️
Woohoo! Happy baking! -👩🍳Kat
I made Maritozzi this summer and they were SO GOOD!
A fruit filled Maritozzi sounds like the BEST summer treat! -🍮Nicole
@@KingArthurBakingCompany Yes and I will definitely make them again with pistachios and sliced almonds for the holiday. Last weekend I tried out the recipe of the Cardamom and Cinnamon Brioche buns on your website. It took two days and was a little difficult to roll out cold butter, especially during the process of lamination and fermentation. BUT, the final baked buns amazed me and my family! I made 10 and they were gone in 2 two days. Thank you so much for providing and sharing these brioche recipes!!
Why didn’t you call me over !
Wow!
This is a Winner!
They look delicious!
Great Tutorial !
Thank you for sharing your Amazing Talent!🌹🌹🌹
Greetings from Edith, Singapore!
A happy Subscriber
Happy baking 💚! -🍮Nicole
Quanto sono buoni i maritozzi mamma mia.
Looks yummy, I want to make it but need to know how much yeast, salt, powder milk, sugar and butter also is the butter salted or unsalted. Thanks so much ❤ all the ingredients measurements please
Absolutely, Galle! The recipe is linked in the description box for this video. 😄 -🥐Lily
Why no orange or lemon rind in the dough? Or vanilla extract?
Hey there! We wanted the brioche to be able to go with any fillings or toppings. You could certainly add any of those to the dough if you'd like though! -👩🍳Morgan
I never thought about my brioche having a party…like that 😊.
Where can I find exact reoipe?
Hi Janet! The recipe is linked in the video description. Happy baking! -👩🍳Morgan
Hello can you send us the grams of fresh yeast?
Hi there! You'd need just under 0.90 ounces of fresh yeast, which is about 25 grams. Hope this can help! -👩🍳Morgan
The maritozzi bun is a brioche but it is not traditionally made with butter, but olive oil instead as the fat
Thanks for sharing, Ryan. 😊💚 -🥐Lily
I doubt whether Italians would think their Maritozzi are made with brioche dough, particularly as Italian recipes invariably use olive oil or vegetable oil and not butter. These are cream-filled brioche buns, but they are not maritozzi.
Excellent points, Geoff. 😊 This is a recipe with Martin's spin on martitozzi, the brioche bun. Have you made traditional, oil-based maritozzi, Geoff? -🥐Lily
@@KingArthurBakingCompany Hi Lily. Yes I have czcams.com/video/GoGFRTOVQhk/video.html. I was looking around for a variation using pistachio cream and watched this video to see what it was like.
Thanks for dropping by and sharing your incredible blog! 😄😄 -🥐Lily