Vegan Maritozzi

Three Vegan Maritozzi on a plate dusted with icing sugar.

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These Vegan Maritozzi (also known as Italian cream buns) and light and fluffy, filled with sweetened vegan cream.

Prep Time15

Cook Time20

Proofing time2

Total Time2 35

Course: Dessert, Snack

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: caster sugar, fast action dried yeast, icing sugar, maple syrup, orange, salt, soy milk, strong white bread flour, vanilla paste, vegan butter, vegan double cream, vegetable oil

Servings: buns

Calories: 395.64kcal

Equipment

Large mixing bowl
Measuring scales and spoons
Baking tray
baking paper
Stand mixer with dough hook optional
Clean tea towel
small saucepan
Whisk preferably an electric whisk
Serrated knife

Ingredients

For the dough

250 g strong white bread flour
50 g caster sugar
7 g fast-action dried yeast
120 ml plant milk warm
30 g vegan butter
2 tablespoon vegetable oil
1 orange zest only
1 pinch salt
1 teaspoon vanilla paste

For the glaze

1 tablespoon maple syrup
1 tablespoon plant milk

For the filling

250 ml vegan whipping cream
1 tablespoon icing sugar
0.5 teaspoon vanilla paste

Instructions

In a small bowl, mix yeast, lukewarm plant milk, and a teaspoon of the sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, combine flour, remaining sugar, salt, and orange zest. Add the yeast mixture, vegan butter, oil, and vanilla. Mix and knead for 10 minutes by hand or 5 minutes in a mixer with a dough hook until smooth.
Cover the bowl with a tea towel and leave the dough to rise for 1 to 1.5 hours, until doubled.
Divide the dough into 6 pieces. Shape into ovals and place on a tray lined with baking paper.
Cover and let rise again for 30–40 minutes until puffy.
While they are proofing, preheat your oven to 180C / 356F / gas mark 4. Brush the buns with plant milk and bake for 18–20 minutes until golden brown.
Mix maple syrup with a tablespoon of plant milk and heat in a pan until combined. Brush over buns while still warm. Cool completely on a wire rack.
Whip vegan cream with icing sugar and vanilla until stiff peaks form.
Slice each bun down the centre (but not all the way through), fill generously with whipped cream, and dust with icing sugar.

Nutrition