Maritozzi with cream
It's impossible to resist the soft and sweet maritozzi with whipped cream. Excellent for breakfast, as a snack or when you simply want something sweet. Today I give you the recipe for maritozzi with cream. But first... "maritozzo" is a dessert of Lazio origin that looks like a milk sandwich due to its soft texture and color, but is sweeter and covered in sugar. It is a small leavened loaf made with flour, eggs, oil and malt (or honey), very delicious to eat both plain and stuffed. In Rome, the maritozzo is split in half and filled with plenty of whipped cream. In many recipes, raisins, candied orange peel or chocolate chips are also added to the dough, but generally maritozzi have a simple dough and are already very good as they are.
How to fill a maritozzoWe said that the classic Roman maritozzo is stuffed with a generous amount of cream in the center. Basically, once out of the oven, let it cool a little and then cut it in half and with a pastry bag, or with a spatula, add the fresh cream lightly sweetened and whipped. Those with a sweet tooth also add Nutella! You can also decorate the maritozzo with cream with strawberries or berries to make it even more inviting and beautiful to serve. Maritozzo is excellent with jam and in this way it is perfect for breakfast and children's snacks.
The recipe for maritozzi with creamFirst, prepare the yeast by mixing 15 g of brewer's yeast in 50 g of lukewarm milk. Then add 30 g of sugar, a tablespoon of malt or honey and 30 g of 00 flour. Let everything sit for 30 minutes. Separately, mix an egg, 100 g of sugar, the grated zest of half a lemon, 1 sachet of vanillin, 125 g of sunflower oil, 200 g of lukewarm milk and the yeast. Add 200 g of flour and 250 g of 00 flour a little at a time and knead everything by hand or with a stand mixer using the hook. If you want, you can also add raisins, candied fruit or chocolate at this point. Once the dough is ready, let it rise for three hours. Then prepare the maritozzi by taking a little dough at a time and forming slightly elongated or perfectly round loaves according to your preference. Let them rise on a baking tray lined with parchment paper for 30 minutes and then brush them with water and sugar and bake in the oven at 180° for about 20 minutes. Once ready, sprinkle them with powdered sugar or brush them with a little honey diluted in water and sprinkle with granulated sugar. You can keep them well covered for about two days and they will remain very soft.
It's impossible to resist the soft and sweet maritozzi with whipped cream. Excellent for breakfast, as a snack or when you simply want something sweet. Today I give you the recipe for maritozzi with cream. But first... "maritozzo" is a dessert of Lazio origin that looks like a milk sandwich due to its soft texture and color, but is sweeter and covered in sugar. It is a small leavened loaf made with flour, eggs, oil and malt (or honey), very delicious to eat both plain and stuffed. In Rome, the maritozzo is split in half and filled with plenty of whipped cream. In many recipes, raisins, candied orange peel or chocolate chips are also added to the dough, but generally maritozzi have a simple dough and are already very good as they are.
How to fill a maritozzo
We said that the classic Roman maritozzo is stuffed with a generous amount of cream in the center. Basically, once out of the oven, let it cool a little and then cut it in half and with a pastry bag, or with a spatula, add the fresh cream lightly sweetened and whipped. Those with a sweet tooth also add Nutella! You can also decorate the maritozzo with cream with strawberries or berries to make it even more inviting and beautiful to serve. Maritozzo is excellent with jam and in this way it is perfect for breakfast and children's snacks.
The recipe for maritozzi with cream
First, prepare the yeast by mixing 15 g of brewer's yeast in 50 g of lukewarm milk. Then add 30 g of sugar, a tablespoon of malt or honey and 30 g of 00 flour. Let everything sit for 30 minutes. Separately, mix an egg, 100 g of sugar, the grated zest of half a lemon, 1 sachet of vanillin, 125 g of sunflower oil, 200 g of lukewarm milk and the yeast. Add 200 g of flour and 250 g of 00 flour a little at a time and knead everything by hand or with a stand mixer using the hook. If you want, you can also add raisins, candied fruit or chocolate at this point. Once the dough is ready, let it rise for three hours. Then prepare the maritozzi by taking a little dough at a time and forming slightly elongated or perfectly round loaves according to your preference. Let them rise on a baking tray lined with parchment paper for 30 minutes and then brush them with water and sugar and bake in the oven at 180° for about 20 minutes. Once ready, sprinkle them with powdered sugar or brush them with a little honey diluted in water and sprinkle with granulated sugar. You can keep them well covered for about two days and they will remain very soft.
No comments:
Post a Comment