Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour: for structure with a delicate crumb.
• Egg & milk: enrich the dough and give that tender, golden finish.
• Butter: just enough to add richness without heaviness.
• Honey & vanilla: the heart of the flavor, warm, subtle, aromatic.
• Heavy cream: lightly whipped for a soft, cloud-like filling.

Tips for the Perfect Maritozzi

Warm milk = happy yeast – around 37–40°C (98–104°F) is ideal; warm but never hot.

Knead until smooth and elastic – it should pull cleanly from the bowl and feel silky.

Let them rise fully – they should double and feel airy before baking.

Brush syrup lightly – it’ll be sticky at first, then set to a beautiful satin gloss.

Fill close to serving time – for the best texture, whip and fill right before serving.

FAQ

Can I skip the orange zest?
Yes! This version uses honey and vanilla instead, which gives warmth without citrus.

Can I make the whipped cream ahead?
Yes — whip it and refrigerate in a covered bowl (or piping bag) for up to 24 hours. Rewhip briefly before filling.

How long can filled maritozzi sit out?
About 1 hour at room temperature, or 1½–2 hours if the room is cool. Keep refrigerated for longer storage.

🧊 Storage Tips

• Unfilled buns: Store covered at room temp up to 2 days, or freeze for longer.
• Whipped cream: Keep in the fridge up to 24 hours.
• Filled maritozzi: Store in the fridge, loosely covered, for up to 8 hours. Bring to room temp for 15–20 minutes before serving to soften the buns.

Ingredients

For the dough

• 200 g (1 ⅔ cups) all-purpose flour
• 35 g (3 tbsp) sugar
• 4 g (1 tsp) instant yeast
• 1 large egg (50 g)
• 80 ml (⅓ cup) lukewarm milk (37–40 °C / 98–104 °F)
• 25 g (2 tbsp) unsalted butter, softened
• ½ tsp vanilla extract
• ½ tsp honey
• 1 pinch salt

For the Syrup

• 25 g (2 tbsp) sugar
• 25 ml (1 tbsp + 2 tsp) water

for the filling

• 175 g (¾ cup) whipped cream used (start with 250 ml cream)
• 1½ tbsp powdered sugar
• ½ tsp vanilla bean paste or extract

For the Garnish

• Powdered sugar, for dusting

Directions

1. Make the dough
   • In a large bowl, combine flour, sugar, yeast, and salt.
   • Add egg, milk, vanilla, and honey.
   • Mix into a shaggy dough, then knead 8–10 min until smooth.
   • Gradually knead in butter until elastic (5 min more).
2. First rise
   • Make dough into ball.
   • Oil large bowl very lightly, put dough ball in the bowl.
   • Cover and let rise 1½–2 hrs until doubled.
3. Shape
   • Gently punch down dough ball .
   • Divide into 6 pieces (~55–60 g each) and shape into ovals.
   • Place on a parchment-lined tray.
4. Second Rise
   • Cover loosely and let rise 45–60 min until puffy.
5. Bake
   • Preheat oven to 180 °C (350 °F).
   • Brush with milk and bake 18–20 min until golden.
   • Make glaze while buns are baking.
6. Make Glaze
   • Simmer sugar and water until dissolved.
   • Brush buns while hot for a glossy finish.
   • Let cool completely.
7. Whip cream
   • Beat cream, sugar, and vanilla to soft peaks. Store in fridge until ready.
8. Fill
   • Slice each bun lengthwise (not all the way through). Pipe or spoon in whipped cream generously and smooth edges with a spatula.
9. Finish with garnish
   • Dust lightly with powdered sugar before serving.

Notes

The sugar syrup will feel sticky at first, it sets into a smooth sheen as it cools.

Filled maritozzi are best enjoyed within 1 hour at room temp or chilled up to 8 hours.

Chill buns briefly before filling for neater edges.