#40+ Maritozzi with Zingy Lemon Curd and Vanilla Chantilly

Maritozzi, are a traditional Roman sweet bread typically made for Lent, and most commonly eaten for Breakfast. The buns are split and filled with a perfect slick of whipped cream, and, according to legend, were given to girls by suitors to ensure they became their marito (husband).

I’ve attempted versions of these buns before, and I’m never disappointed. For me, they feel a bit like a… erm… better version of a cream doughnut? (You have permission to come at me for saying such a thing… but hear me out first!).
They possess all the doughnut charm - a light airy demi-brioche style ball of dough, filled with jam and cream - but lack the jeopardy - and tendency to stink your house out - of deep fat frying. Yes, you lack that ‘deep fried’ exterior which, don’t get me wrong, I love, but I never feel I miss it when I tuck into one of these beauties.

This particular version may just be my favourite. First off, the dough is mind-blowingly light and squishy - down to the inclusion of a ‘tangzhong’ in the dough - subtly scented with lemon and rich with buttery goodness. The buns are then filled with my favourite zingy lemon curd and lightly whipped vanilla Chantilly cream - resulting in one of the most perfect marriages of flavour and texture… in my opinion!