Tiramisu Maritozzi Buns (Italian Cream Buns) 

    Serves 12
    30 mins prep
    15 mins cook
    45 mins total

    These Tiramisu Maritozzi Buns are the ultimate treat for coffee and cream lovers! They're soft, fluffy buns and have just the perfect balance of coffee syrup, luscious vanilla cream, and lightly dusted with cocoa powder. This eggless recipe can easily be made vegan-friendly.

    2 servings

    Dough Ingredients

    Coffee Soak Ingredients

    Vanilla Cream Filling Ingredients

    Dough Instructions

    1. In a mixing bowl, combine the warm milk between 100°F and 110°F (37°C to 43°C) and yeast. Let the mixture sit for about 10 minutes until the yeast activates and becomes foamy.

    2. Add all the flour and sugar to the bowl. Using a dough hook attachment, mix until the flour is just incorporated.

    3. Gradually pour in the olive oil in three parts, allowing each portion to mix in fully before adding the next.

    4. Add the salt and continue mixing on medium speed until the dough forms and pulls away from the sides of the bowl, about 8-10 minutes.

    5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in size in a warm area of your kitchen, approximately 60-90 minutes.

    6. Lightly flour your work surface and turn out the dough. Line 2-3 baking sheets with baking paper.

    7. Roll out the dough into a rectangle. Divide the dough into 12 equal portions (around 60-70g each) using a bench scraper.

    8. If the dough feels sticky, lightly dust the tops of each dough ball with flour before rolling.

    9. Take each portion and gently roll it into a rough ball. This helps relax the gluten, making final shaping easier.

    10. Place your hand over a ball of dough and gently cup it. Use a circular motion with light pressure to roll under your hand until a smooth, tight ball forms without any air pockets.

    11. Arrange the dough balls on each baking sheet, leaving 2-3 inches between them.

    12. Cover the buns with a clean towel and let them rise again until puffy and nearly doubled about 1 hour.

    13. Preheat the oven to 375°F (190°C). Lightly brush the tops of the buns with maple syrup.

    14. Bake for 15 minutes, or until the tops are golden brown. Remove the buns from the oven and transfer to a rack to cool completely.

    15. Serve fresh, or store in an airtight container at room temperature for 3-4 days.

    Vanilla Cream Filling Instructions

    1. In a mixing bowl, combine the cold whipping cream, cream cheese (or mascarpone if using dairy), powdered sugar, and vanilla extract.

    2. Using a whisk attachment or an electric whisk, whip the mixture until medium peaks form. Keep the cream chilled and transfer it to a piping bag if desired.

    Assembly Instructions

    1. Slice each bun down the center, stopping about two-thirds of the way down so the bun opens like a pocket.

    2. Brush the inside of each bun generously with the brewed coffee, making sure it’s at room temperature to avoid melting the cream filling.

    3. Pipe or spoon the whipped cream filling into each bun, then use a spatula to level the cream, smoothing out any lines across the top.

    4. Lightly dust the tops with cocoa powder. Enjoy immediately, or keep the filled buns chilled until ready to serve.

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