Einkorn Maritozzi on a baking sheet

Tray of unbaked Einkorn Maritozzi being brushed with an egg wash

Einkorn Maritozzi on a plate

Einkorn Maritozzi on a plate with a cup of espresso to the side
Recipe by Shaye Elliott. Travel back to Ancient Rome with these light and indulgent Einkorn "Maritozzi." These traditional Roman buns are tender, slightly sweet, and filled with ...a luscious cream filling. Made with All-Purpose Einkorn Flour, this recipe is a true celebration of culinary traditions.

Einkorn Roman Buns with Cream (Maritozzi)

Ingredients

For the buns

  • 4 ½ cups (540 grams) jovial All-Purpose Einkorn Flour, divided
  • 60 grams butter
  • 250 grams milk
  • 100 grams honey
  • 2 eggs at room temperature
  • 1 teaspoon fine salt
  • 1 ½ tablespoons instant dried yeast
  • Zest from 1 lemon
  • 1 teaspoon ground cinnamon

For the egg wash

  • 1 egg
  • 3 tablespoons cream or whole milk

For the cream

  • 350 grams double cream or heavy cream
  • 120 grams powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Add 40 grams of the flour and ½ cup of water into a saucepan. Whisk to combine over medium heat until the mixture becomes the texture of a thick pudding. Continue to cook the mixture for 3 minutes.
  2. Remove the flour mixture from the heat. Add in the butter, milk, and honey. Whisk well to combine. Add in the eggs and salt and whisk again until the mixture is well combined. Set aside.
  3. Meanwhile, in a standing mixer fitted with a dough hook, combine the rest of the flour, yeast, lemon zest, and cinnamon. Add the cooked dough mixture into the flour mixture. Knead until the mixture is well combined, scraping down the sides of the mixer if needed to ensure it is completely mixed together, about 5-7 minutes. The dough will be wet and sticky.
  4. Cover the mixer bowl with plastic wrap or a damp tea towel and allow the dough to rise in a warm location for 1 hour or until it is at least double the original size.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  6. Scrape the risen dough onto a floured work surface. Use a digital scale and floured hands to divide the dough into 12 equal buns. The dough will be sticky, so touch it gently and lightly, flouring the counter surface and your fingertips as needed.
  7. Carefully fold and roll the dough into a ball. Place the rolled balls of dough onto the prepared baking sheet, giving them plenty of room to expand. Repeat with the remaining dough pieces.
  8. Cover the buns and let them rise for an additional 45 minutes while the oven continues to preheat.
  9. Combine the egg wash ingredients in a small bowl. Brush the risen buns with the egg wash.
  10. Bake the buns for 20 minutes, or until they’re a deep golden color. Remove from the oven and set aside to cool completely on a rack.
  11. While the buns cool, combine the cream, powdered sugar, and vanilla extract together in a mixer bowl, fitted with the whisk attachment. Whisk the cream until it is stiff, about 3 minutes.
  12. When the buns are cool, use a serrated knife to cut them down the middle, taking great care to not cut them all the way through.
  13. Spoon or pipe a generous amount of the cream filling into the buns.
  14. Use a dough scraper or butter knife to scrape any excess cream off the top of the bun to create a smooth cream line in the middle of the bun.
  15. Dust with powdered sugar, if desired, and serve fresh.