Maritozzi (Sweet Roman Buns) with Cinnamon and Rum Syrup

, from Issue #77. March, 2018
Photography by Josh Griggs.
Maritozzi (Sweet Roman Buns) with Cinnamon and Rum Syrup

These are going to be my hot cross bun replacement from now on. They’re delicious served warm with a bit of butter or split and filled with whipped cream, as they are here. Best eaten fresh on the day of baking and toasted the days following.


Yeast starter
1 cup milk, warmed
3 teaspoons active dried yeast
2 tablespoons honey
½ cup plain flour
2½ cups plain flour
4 tablespoons sugar
50 grams butter, melted
1 large egg, slightly beaten
½ cup raisins, roughly chopped
Rum glaze
¼ cup sugar
4 tablespoons water
1 teaspoon cinnamon
4 tablespoons rum
To serve
whipped cream, optional


Line 2 baking trays with baking paper. Preheat the oven to 180°C fan bake.

Combine the starter ingredients in a medium-sized bowl. Cover and set aside for 20–30 minutes until risen and bubbly.

Add remaining dough ingredients to the starter and use your hands to mix into a dough. Knead the dough for 10 minutes until smooth then place in a bowl. Cover and let rest for an hour, or until doubled in size.

Gently knead dough to release some of the air before dividing into equal portions and shaping into small buns. Place buns on the prepared trays and allow to prove for a further 30 minutes.

Bake for 15 minutes or until golden brown.

Rum glaze: While the buns are baking, prepare the rum glaze by combining all ingredients in a small saucepan over a medium heat. Gradually bring to the boil and boil for 1 minute before removing from the heat.

Remove the buns from the oven and brush the glaze over them before placing on a wire rack to cool.

Once ready to serve, cut the buns in half lengthways and fill with whipped cream. Any remaining glaze can be served separately. Makes about 15 buns.