Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person

[@CSaffitz]

Holiday season is coming up quick! What are you looking forward to baking?

[@supplewaffle]

Starting our 2 month fruitcake project on Monday!

[@szthbnsfprdctn]

i'm going to try making tiered cakes! my copy of dessert person is coming tomorrow im so excited

[@rggiii5089]

I'm gonna make your Croquembouche for the 3rd Time but I'm gonna style it to be like a Christmas Tree. 🎄 Also, I'll fill some of it with wasabi so that it's gonna be like a Russian Roulette game for the Family. 😈😂

[@marcellaprince4146]

Well I've actually already made it (and have moved on to feeding it whiskey weekly) but I'm most excited about my Irish Christmas cake

[@rggiii5089]

@@supplewaffle oh wow! I hope Claire can upload Daily/weekly KZbin Shorts of just reminding us to put rum (or is it whisky?) on the fruit cake or tell us what should the fruit cake look or smell at certain weeks. Kinda like a 2-month make it with project. 😊

[@Astronometric]

A bit of history: a Maritozzo is a typical Roman pastry that is traditionally made for Valentine’s Day. The name “Maritozzo” translates to something like “husband” in the Roman dialect. It was rare for the common folk to be able to read or write and the men used to draw an heart in the cream and give it to their lover or to propose. Some says that this tradition is quite old and it dates back to Ancient Roman times and to the pagan fest of Lupercalia (that was only one day after St.Valentine).

[@brokenglassshimmerlikestar3407]

Lupercalia with streaking and whipping in public, yay~~

[@meganthings]

Came from Italian, marito, and that came from Latin marītus which means husband, so cool!!

[@vigilantcosmicpenguin8721]

Oh, that's sweet. Like, literally sweet, since it's a dessert.

[@merlinemrys21]

Huh. Didn’t notice until you pointed that out but “Maritozzo” resembles “Marido”, which is the spanish word for husband

[@lorassorkin]

Thanks for highlighting Jennifer and Heilala! Their vanilla is simply the best there is - it's the splurge that lifts baked goods several levels! And Jennifer and the company are amazingly supportive of Tonga and their farmer families. Absolutely worth every single cent.

[@HeilalaVanilla]

Thank you so much for your lovely comment. We hope you continue to enjoy your vanilla as much as we enjoyed making it!

[@JennNahrstadt]

the subtle "roar" when Claire made a claw hand gesture...this is one of the reasons i love this show!

[@pervaction4658]

subtle? it scared the raisins out of me

[@lisejohanne7831]

in Norway we have something called "fastelavnsbolle", and I personally think it's almost the same thing as this one, except the fastelavnsbolle is only eaten one day in a year. You also have the Swedish version, "semlor" with almond filling! The Norwegian one is with jam, normally strawberry or raspberry. Love it!

[@WIMP]

Was thinking of the exact same thing! Fastelavn buns are delicious!

[@Tarvo27]

We have that in Estonia too, I knew instantly what you meant even if I can't read or understand Swedish or Norvegian. We call it "Vastlakukkel".

[@SusieCambria]

It sounds as if you've laid down a challenge for Claire :-)

[@inMuro]

in the netherlands we have custard brioche buns : - )

[@calvinemerson]

i thought the same! we always make semlor in my family on fat tuesday and anytime around easter. interestingly, we also use a bit of strawberry jam, but we put it in the cream, which is put on top of the almond paste filling. not strictly traditional, i'm sure, but a really lovely family custom from my little corner of the swedish diaspora.

[@hannahcollins1816]

I definitely agree with the sentiment "vanilla is the salt of baking." I pretty much always add vanilla to any baked good, whether it calls for it or not. I also always add a dash of salt, haha. I feel like both enhance just about any dessert

[@HeilalaVanilla]

We do the same thing!

[@rggiii5089]

I think I will never not remember Claire forgetting about the Brioche in the oven whenever there's a bread recipe episode 😅. "Oh my god, the brioche is still in the oven"

[@cliffmadison3624]

And running back into the house calling the cats' names--as if they could take the brioche out of the oven!

[@dinotenorio9261]

What episode is that??

[@defaultuser1447]

@@dinotenorio9261 One of the baking questions videos.

[@vigilantcosmicpenguin8721]

@@cliffmadison3624 Even if cats had the physical ability to take bread out of the oven, it's not like they would care.

[@coolnewpants]

@@dinotenorio9261 kzbin.info/www/bejne/eJmQYX6QlthjfKM

[@SusieCambria]

Just bought Heilala Vanilla paste for a Christmas gift! Thanks, Claire, for promoting this wonderfully giving and engaging sustainable company.

[@kheath580]

how sustainable is it if it costs 102 dollars per bottle

[@HeilalaVanilla]

Thank you so much for supporting our growers and their families in Tonga with your order!

[@angierennie9078]

These buns look amazing! Putting on my “to make” list! I found Heilala 5 years ago & decided to splurge. I have never looked back!! The paste takes my baking from delicious to memorable! I make & sell hundreds of cream puffs every holiday season, & I believe Heilala vanilla really makes the difference. Plus I love supporting a company that exists to empower local people & supports their community in self-reliance. Cheers!

[@HeilalaVanilla]

Thank you so so much for your continued support and orders! Every order has a directly positive impact for our growers and their families in Tonga!

[@molliewatts6445]

"Vanilla is the salt of baking" -They Love it! and these buns looks absolutely delicious!

[@floraluxla]

This made me LOL

[@xyzpdq1122]

Wow, I’ve never seen a vanilla bean that fresh before!!!

[@HeilalaVanilla]

Straight from our Tongan farms into your kitchen!

[@dwaynezilla]

So glad Heilala sponsored this, so now I know about them. And I can buy their vanilla. Real vanilla like this is _so_ worth it.

[@HeilalaVanilla]

We're so glad you found us too!

[@MitchellRuth]

I made these this weekend using the Brioche recipe in Dessert Person. My wife and I love them! So delicious! I think the only thing I wanted to change on my attempt was adding some more of the syrup on the cut edges, but other than that they came out perfect! I was pretty proud of myself, they looked professional!

[@brandon82841]

aw you can tell claire is so happy to be partnering with this vanilla company, lovely to see passion like that :')

[@HeilalaVanilla]

And we are so happy to be partnering with Claire too!

[@Jeffffrey0902]

In Hong Kong's old-fashioned local bakeries we have something called "奶油包", literally "buttercream buns". They're basically the same thing as maritozzi, but instead of cream they use buttercream (the "butter" is typically magarine, which is cheaper and more stable in room temp), and they're also garnished with desiccated coconut. It's interesting to know the slight differences the same recipe has in difference countries.

[@joshlanders]

I love the "They" quote. I'm claiming my bundle of vanilla!! What a cool recipe with deep history.

[@supplewaffle]

Love that you have both metric and imperial values in books, could you also include both degrees C/F oven values on your upcoming books? Thank you!

[@rumbleinthekitchen_Amy]

I just bought a vanilla paste at the store (on a crazy sale) and it turns out it's the same vanilla! Can't wait to try it.

[@mariellegagne]

Since I saw the video, I was literally obsessed by having a maritozzo (I'm pregnant and that was my first food obsession/craving haha). I'm just done baking these precious cream filled buns. It is soooo good and so satisfying to make. My maritozzi really look like Claire's (which is fun, because usually my desserts are tasty, but not as pretty lol). Thanks Claire for making this delicious recipe and very instructional video. I enjoyed every second of it.

[@swilliamsMHS]

This was the most compelling video sponsorship I’ve ever seen

[@emmae3690]

literally, found the perfect gift for my dad and bought immediately!

[@NitpickyPanera]

There's a similar pastry which comes from an Asian-style bakery and we like to call it the Coconut Cream Bun. It uses a Hokkaido-style milk bread for the dough to make it much lighter, that's then cut down the middle, and finally filled with a slightly sweet coconut flake-infused stabilized whipped cream! One of my favorites! This looks so good too, though I'm not too familiar with this version, but I can imagine, with it being a more dense pastry, you could add other fillings under the cream like fruit jams or even chocolate. Amazing job Claire!

[@alessiaparpaiola6516]

Right pronunciation ❤ It’s one of my favorite breakfast to make when I go to Rome. Maritozzo in Regoli, Bakery in Rome, is THE BEST THING IN THE 🌎!

[@Marylou-Johnson]

Ok, so the universe is gifting me right now. First, I was planning to make these buns this weekend with a pumpkin spice cream and it's awesome to have your input. Second, I decided to gift some family members with vanilla bean paste a few months ago, and have done some casual shopping for something special, but haven't been excited by anything yet. I just placed a big order for these vanillas and am so excited to use them and gift them! Thanks, Claire ❤

[@giuseppecapizzi3736]

Maritozzi are a typical recipe from Rome, where they also make a version with pine nuts and raisins called "quaresimale" which was originally prepared during Lent. The dough is not supposed to be a typical brioche dough though, as it uses olive oil for fat instead of butter.

[@shanene3145]

But what's the filling if you don't use dairy product?

[@giuseppecapizzi3736]

@@shanene3145 the ones I've had had the classic whipped cream, I think people still eat dairy during lent?

[@shanene3145]

@@giuseppecapizzi3736 ic👍

[@viktoria666aleinik]

My local patisserie does seasonal maritozzi with pumpkin puree, mascarpone cream, lots of cardamom and vanilla!!! It's the best thing

[@bactheusllo]

There is a variation of that in Asian bakeries. But instead of brioche bun, it’s usually milk bun or soft bun. It’s very popular in Asia.

[@LindsayDaly]

Loved the edits in this one ahahah. The quote from 'they' and the photo montage while the camera fell was perfect.

[@immynelson1291]

Omg love seeing a Tongan and New Zealand product in a video!

[@francescarogato6880]

i am now a person that automatically sees eyes on the perfectly shaped doughs Claire does

[@QuibblesTheMooKitten]

Normally I despise the sponsored segment, but this one i didn't hate. The story was neat and I like Claire's conciseness.

[@ashtynmackenzie9884]

Claire, you are my sound-board for very intense weeks. Thank you for what you do! I am still nervous with baking because my sister is so awesome at it 😋 I just want you to know how this helps me get through the newsroom day in Southern Africa.

[@sommerc2829]

You should do a video where one of your crew makes a recipe without you and you do a reaction after with the footage. Love all your videos! Can’t wait for the new book!

[@plasticlobster23]

My great grandmother's ancient recipe for Maritozzi (your pronunciation is fine) always calls for adding orange and lemon zest, along with cinnamon and vanilla to the brioche dough. They're still maritozzi even if un-filled (Maritozzi are Roman sugar buns historically served at Easter), but you can also add raisins to the brioche if desired, which gives them some filling even when un-filled. Her recipe also called for sunflower oil instead of butter to enrich the dough. A little note in the margin says "You can fill with pastry cream or custard."

[@christinaphoenixowl7642]

I keep telling people to get me good, quality vanilla for Christmas! Perfect opportunity.

[@SPasha-vm8ku]

Just bought some of Heilala's vanilla to make (long gone Flagship Restaurant's) Rum Buns. Washington, D.C.'s children of the 50's, 60's and 70's may remember this pre--dinner treat of sweet yeast rolls swimming in rum sauce brought to the table. Between The Flagship, Peter Pan Inn, and Haussner's Restaurant, I could never pick a favorite!

[@toriholliday]

so good, i’ve always wanted to know how these were made🤍 thanks Claire! you’re the best

[@n.rlanos1093]

When I was a kid in Australia, we grew up eating these but we called them cream buns. And instead of fresh cream, they were filled with mock cream. You know, that grainy sweet stuff? We loved them but I think my adult pallet would absolutely go mad for this. Thanks for sharing!

[@ArualCrisp]

This is one of my most favourite desserts ever! Here in Finland we have 'laskiaispulla' which is also a very light & airy sweet bun with cream filling inside which usually also has some raspberry jam, chocolate filling, marzipan, etc. Traditional is marzipan cream bun popular during Lent time!

[@nataliemccluskey1199]

Claire makes me want to make all of the desserts I would never make on my own!

[@DauvitAlexander]

I've eaten these in Italy, filled with ice-cream! Amazing!!

[@betsy_rhine]

this sponsorhsip is awesome!!! so cool, i. love that the CEO gets to speak to the company, too

[@amaiaamaiaa]

the basque have “bollos de bilbao” that this reminds me of, a brioche type bun filled with i believe the equivalent of french buttercream(yolks+ sugar syrup+butter) , instead of whipped cream. it’s sooooo good for breakfast with coffee 🤤

[@LukeCieniawski]

Let’s go!! More sponsor. I’m not joking I’m happy Claire’s getting more sponsors and look forward to hearing from more

[@hujhazy]

When I was a kid we had things call Cream Buns which had the same v shaped slot but had the most delicate line of strawberry jam. They were amazing

[@KatherineCooper]

Truly the best day of the week, I made a new apron to prepare!

[@silverleafmaple]

I want specks of vanilla too! The paste and beans themselves look really nice in the online store and in your video. That vanilla rum syrup must happen here! Also Jennifer Boggis seems really sweet too. Inspiring!

[@blackhorsemamba]

I just bought some of that vanilla paste after work and had to make the topping to go with my Kouign-Amann from the bakery. Sumptuous.

[@truthbetold2611]

I'd fill it with taro coconut cream. Heavenly!

[@eileenwelzel824]

love the choice and introduction of the sponsor :)

[@Hollis_has_questions]

Those look insanely delicious! I bet if you macerate sliced fresh strawberries - red all the way through - in some of that syrup and then insert them into a cream-filled maritozzo, using the strawberry juice to brush inside the sliced brioche before piping the cream in and inserting the strawberry slices, then you would have an over-the-top baby strawberry shortcake!!!!! ❤ 🍓 🍓 🍓

[@johnnytsunami420]

Mmmm good quality vanilla makes such a difference - good partner deal !

[@annalupis7921]

I make these I'm from Rome but live in Canada. I used to eat maritozzi at the bar with my dad

[@HD-ol1mc]

I absolutely love Heilala vanilla - I have two different types of their vanilla products (extract and paste) in my cupboard right now. It's superb stuff 😋😋😋.

[@liamgaming4362]

Omg i didn’t even know you had your own personal channel Ive never subscribed so fast. I cannot wait to watch all of your videos!!!

[@luvallakunchala2756]

I made this last weekend,it was Devine,Ty for the recipe.

[@heididelateja7573]

LOVE THIS! and GRACIAS Claire! Since Im allergic to gluten - Im going to attempt to make these lil gems today with gluten free flour....and olive oil instead of butter (since Im vegan) Your recipe looks divine - and I really want to make these but I don't wish to get sick. I usually alter fave recipes to fit my lifestyle. Thanks for sharing - you are AMAZING CLAIRE! PS- I just ordered your vanilla! QUE RICO!

[@kavitamins]

Proud Kiwi right here, Heilala is so good!

[@shadydayadele]

can i just say that as far as camera and sound crews go, working on a cooking/baking show regularly and getting all sorts of free pastries n treats must be the fucking best

[@bof224]

Claire and Sohla should still go to Tonga and learn about how vanilla goes from farm to table (see: Claire Makes Sourdough Crêpes Suzette) (Just Claire would also be great)

[@aniasim9649]

Love your title song and everything 💖💖

[@aimeetrevenen8933]

Hi Claire, my family is having a pie baking competition on Thanksgiving for fun. Which pie recipe of yours should I use? Thank you for all your videos. You've taught me so much ❤️

[@sillibake]

I cannot wait to try these!! Thank you! 😊

[@karenb8200]

Great video, and cool sponsorship! It was really interesting to learn a little about Heilala. I'll be adding some of their products to my christmas list!

[@federicothatsit]

Maritozzi yummm went to Rome this summer and they were delicious

[@tamugray2650]

LOVE THE VIEW OUT YOUR KITCHEN WINDOW...LIKE LOOKING AT A MONET PAINTING!

[@robertkarlsson9353]

Cal is making the channel down to earth by speaking from top of his head ! They look very tasty

[@castawayonthemoon]

That vanilla looks so luscious though! ❤

[@hannahannahanna]

This just made my day 10x better

[@AshtonColby]

I loved learning more about the vanilla! ❤

[@sarahified]

Claire literally never disappoints. I am DYING to make this recipe. Although, I don't consume alcohol. Does anyone know of a good non-alcoholic substitue for the rum that would still add that depth of flavor?

[@eugeniaedits]

Oh I love Claire. These look so good.

[@chuckymeyerme]

YESSS NEW CLAIRE JUST DROPPED. teach meeeeeee

[@NothingIsBetterThanButter]

I have the biggest urge to make these now.

[@arcgaatrako]

This has been on my list to try and make for ages. Omg 😱

[@maryruthshanks3742]

Oh they look so good! Will have to try the vanilla paste!

[@HelloSaxi]

What induction range are you using, Claire? Looks awesome!

[@Imsuoerhungry]

You make the best cooking videos 😄

[@hannahmaeponce9259]

it looks very delicious 💖💖💖

[@sebastianhelgeson3559]

I can never seem to find mascarpone at my local grocery stores, what’s a good substitute?

[@kjdude8765]

It's not a perfect substitute but Cream cheese would probably work here.

[@andrew.pendleton]

You can make it. The simplest recipes just call for heavy cream and lemon juice.

[@vivadevega]

Claire, you make baking so fun and yummy! Totally making this for the family this weekend. Off to buy some heilala vanilla!!

[@gracefalteysek8307]

Even though I have celiac I still find myself watching your videos for hours😅

[@arturbernardo7335]

It also looks like a Brazilian Sonho (pronounced soño or sogno, meaning dream), bot sonhos are deep fried and filled with a vanilla yolk custard

[@luisaguimaraes1614]

We have a similar one here in Brazil called "Sonho" (translates to Dream, literally!)

[@CRich614]

I ordered your book. Can’t wait to try some of the recipes.

[@elijahhurley7661]

Hello! Love your videos they have really helped me increase my baking confidence. Is there anywhere we can get a signed copy of your new book?

[@Stenorfly]

Come back to France Claire ! I would love to meet you ! even for a meet and greet, or to sign your book ! I would definitly bring mine !

[@Wapo1313]

This are call Berlin on Chile, but are ”fill”😅 with dulce de leche or crème pâtissière, sometimes with a little of marmalade, and can be fry!

[@kawaiinails]

The code works on the UK site too. Woohoo!

[@saradandridge]

"Bake off" is Claire's phrase of the day on this one 😅

[@francesca4775]

italian here! you've been saying it right ;)

[@erincarter9457]

Australian bakeries have cream buns which look very similar.

[@LondonLite02]

You're pronouncing it perfectly

[@niccolodeltedesco4187]

perfectly pronounced Claire! love all your videos

[@MCRbaby.]

Hi Claire! I always love your videos and you are such a inspiration for me. I have a bread making question, does using an old flour affect making bread in any way?

[@kjdude8765]

The flavor and enzymatic activities can be degraded but in an enriched dough like this it probably does not matter much as long as it's free of bugs.

[@MCRbaby.]

@@kjdude8765 Oh nice! Thank you

[@Gfdoughboy]

Hi Claire!! I have celiac and have been a fan of your baking for a few years. I use your cookbook and recipes in combination with some great gf ones (Cannelle et Vanille, ATK) and love converting your recipes into gluten free ones. Going to give this a shot next weekend!!

[@AussieAngeS]

Oh wow those look absolutely really delicious 😍 I’ve never had one before and I’m Italian 👀

[@MAC-op5fc]

Those look so good!

[@peggythomas2103]

Looks delicious! Does that filling after it sits get runny? Sometimes my whipped cream if I don’t finish it I’ll put it in the fridge gets loose after a while. Just wondering how long this holds up.

[@aliciaf1055]

Mascarpone makes whipped cream a bit more stable than plain whipped cream, it should hold in the fridge for a couple of days.

[@karenfox1671]

I'm looking forward to your perfect Challah but, you keep tempting us with so many incredible options like these Maritozzi! WOW! Thank you😘

[@dwaynezilla]

Kitchen scales are the best