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Coconut Coffee Maritozzi (Italian Breakfast Buns)

December 20, 2023

Ciao, festive foodies and merry munchers! ‘Tis the season to be jolly – introducing my scrumptious Italian Buns! My buns are so tempting, even Santa himself would trade his cookies for a nibble. Picture this: golden, pillowy buns, kissed with a hint of coconut and stuffed with a luscious creamy coffee whip that's as irresistible as a Mediterranean sunset.. So, slip into your coziest apron, and let's roll (literally) into a breakfast experience that's amore from the first bite to the last crumb!

Now, yes ... I realize that you can just remove the holiday sprinkles and have these every day for the rest of your life because they are THAT GOOD, but since we're a week away from Christmas, let's just go with it.

These delicious buns can be stored (without the cream filling) covered in the fridge for a few days, or wrapped and kept in the freezer for a couple months. I recommend making and stuffing them as close to first bite as possible.

Enjoy and Happy Holidays! 🎄

Coconut Coffee Maritozzi (Italian Breakfast Buns)


Melody makes Coffee Coconut Maritozzi (Italian Breakfast Buns) LIVE!

Special Guest: Tony Cannoli (aka Voki Kalfayan)



Coconut Coffee Maritozzi (Italian Breakfast Buns)


Roux (Starter)

1/2 c H20

1/3 c Bread Flour (43g)



2/3 c full fat milk (160ml) 

1/4 c sugar (50g)

3.75 c bread flour (490g)

1/4 c oil (60ml)

1/4 c honey (60ml)

1 tsp vanilla (clear)

2 large eggs

1/2 tsp salt


1 egg yolk mixed with 1 tsp milk

Coffee Liqueur Whipped Cream

2 cups heavy whipping cream (480g)

3 tablespoons powdered sugar

2 ounces coffee liqueur 

Ruby Chocolate Ganache Glaze

¼ cup heavy whipping cream

Toppings (*optional)

sweetened shredded coconut


Make the Roux: Add water and bread flour to a small saucepan and whisk until smooth. Place on low heat and cook, stirring constantly until you have a thick paste. Remove from heat and set aside to cool a bit.

Bloom the yeast: Add the warm milk (heat to 110 degrees), yeast and sugar to a bowl of your stand mixer and stir. Let it sit for 5-10 minutes to bloom.

Create the dough: Once the roux is cooled a bit, add it to the yeast mixture. While on low speed, add the rest of the ingredients in the order listed (add the salt after everything is almost combined. You don’t want the salt to touch the yeast directly). 

Knead: Using the dough hook, start on low speed just until the ingredients are combined. Turn it up to level 2 and knead the dough for around 8 minutes. The dough at the end will still be quite sticky and sticking to the sides of the bowl.

Add a couple teaspoons of oil to a large clean bowl and rub it around the sides. Rub a little oil over your hands and on a spatula so the wet dough is easier to handle.

Rise: Roughly fold the dough into a ball. Place into the oil bowl and flip to lightly coat. Cover the bowl with plastic wrap and let it rest to rise for 1 hour or until about doubled in size.

Punch down the dough then roll 12 even balls from it. If you weigh the dough, then divide that by 12, then weigh each portion before rolling you’ll get even sized buns (mine are roughly around 90g each).

Shape the buns: Shape the dough into balls. If you find the dough is sticking to your hands, just dip your fingertips in the oil in the bowl it was rising in or lightly dust your hands with all-purpose flour and it will stop it sticking to your hands. Use gravity to help shape the balls.

2nd Rise: Place them smooth side up in a lightly greased cupcake tray. Cover with a kitchen towel and let them rise until puffy and almost doubled in size again, about 20-30 minutes

Preheat the oven to 350F.

Bake: Brush the rolls all over with egg wash making sure to get right around the sides. Bake for 18-20 minutes, turning the tray at the halfway point, until puffed up and deep golden brown. Don’t overbake or they’ll dry out. The internal temperature should reach 188F.

Let them cool on a cooling rack completely before filling with whipped cream.

While the buns are coming to room temperature make your ruby chocolate ganache glaze by putting the ruby chocolate and cream into a microwave on 30 second spurts until almost melted, stirring after each spurt, and then 10 second spurts until completely melted. Add to a piping bag.

Make your whipped cream:

Add your cream and sugar to a chilled bowl and whisk until it starts to thicken up a bit. Add your sugar, mix it in, and then slowly add your coffee liqueur. Whisk until firm peaks form.


Slice each bun down the middle without cutting through the bottom. Fill each bun with the cream and smooth it out with a spatula. Dust the buns with extra powdered sugar and serve as is or roll them in the coconut or raspberry powder and drizzle the ruby chocolate ganache over them. 

I like to mix and match so I have options. Options are good.

I hope you enjoy! See you next week!

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