Probably, Maritozzi are the favourite breakfast of the Romans. In case of savory breakfast, they choose a quick slice of pizza. Anyway, Maritozzi are a kind of ancient Italian croissant, filled with whipped cream. At the moment, I’m literally fallen in love with Maritozzi of Roscioli Caffè in Benedetto Cairoli square, close to Campo de’ Fiori. What else? Enjoy them!!!

Maritozzi (for 8 buns)

25 gr fresh yeast (1 teaspoons or 7 grams of dry yeast)
60 ml water
200 grams flour
50 grams of butter, softened
50 grams sugar
1 tablespoons pine nuts
4 tablespoons (about 70 grams) raisins, soaked in warm water for 10 minutes and drained

1 tablespoon of candied orange peel, chopped
pinch of salt
zest of 1 lemon
zest of 1 orange
To serve:
2 tablespoons sugar
2 tablespoons water
fresh whipped cream

Solve the yeast in about ¼ cup water and set aside 10 minutes. Add a quarter of the flour and combine until smooth. Cover with a towel and let rest 20 minutes in a warm spot. Place the rest of the flour into a large bowl (or on a board). Make a well in the centre and pour into it the yeast starter, egg, sugar, butter and pinch of salt. Combine the ingredients by whisking with a fork. Turn on a well-floured surface and knead until elastic, like a ball. Let rest in a warm place for about 1 hour or until doubled in size. Then, turn the ball onto a floured surface, flatten the ball into a rectangle and add the raisins, pine nuts, zest and candied fruit, if using, to the dough and roll the dough from the short end. Flatten again and roll from another side. Divide the dough into 8 balls and, rolling them into small oval shapes, place them one by one onto a baking sheet layered with baking paper. Let them rise for 30 minutes in a warm spot, covered with a towel. Preheat the oven to 350ºF (180ºC) and cook for 15 minutes, until golden but soft inside. Make a quick syrup by boiling 2 tablespoons of sugar in 2 tablespoons of water until dissolved. Brush this syrup onto the hot buns and let dry and cool before filling with freshly whipped cream.