Maritozzi
These luscious Roman Maritozzi are incredibly light, soft sweet buns filled with loads of perfectly whipped cream. But you don’t have to travel to Rome to eat one! This recipe has all the tips so that you can make Maritozzi at home that will satisfy your cravings and bring your dreams to life! Maritozzi are made of an enriched brioche-style dough that’s not too sweet. However, while brioche dough uses butter, maritozzi uses extra virgin olive oil to create softness and flavor.
Today I'm playing at home with the dessert that best represents this city, let's prepare together the MARITOZZI WITH CREAM! Maritozzi are a delicious Roman recipe, they are soft semi-sweet buns filled with lots of fresh cream, they are excellent for breakfast, accompanied by a nice cappuccino, they will give the right charge throughout the day! During cooking, their intoxicating scent will spread throughout the kitchen, something unique and special thanks to the aromas used to make the dough really fragrant!
The recipe for Roman maritozzi is an ancient recipe, simple ingredients such as flour, milk, eggs, sugar, honey, orange peel, raisins and pine nuts. The real recipe for maritozzi dates back to the period of ancient Rome, in fact they were prepared as a gift to be given to future brides, hence the name maritozzo, that is, husband. They were given on the first Friday of March and you could also put a ring or other small gift inside. Today the maritozzo is also prepared with simple dough without adding raisins and pine nuts and to make them even more delicious, they are filled with lots of fresh cream. This is the version of maritozzo that I love the most.
Ingredients
100 g water (room temperature)5 g fresh brewer's yeast1 tsp sugar100 g flour
For the dough
Pre-kneading420 g flour60 g sugar60 g sunflower oil2 eggs10 g honey150 g milk5 g fresh brewer's yeast1orange zest (grated)1vanilla flavoring
For brushing1 egg yolk50 g liquid cream
For filling and decorating350 g whipped cream (freshly sweetened)powdered sugar
Preparation
Maritozzo with cream is the dessert that brings me back to the old and sweet memories of my childhood, I always ate it with my dad when he took me to Trastevere, an ancient district of Rome, we ate it with a nice cup of hot chocolate nearby, it was breakfast on Sundays or when we had to go downtown to do some rides. Let's start with the pre-dough for maritozzi with cream. Start by preparing the pre-dough, a kind of yeast, then in a bowl put the water with the yeast and sugar, stir to dissolve the yeast. Add the flour, a little at a time, stirring with a fork. Knead the dough quickly in the bowl without shaping it, important that you have mixed all the ingredients. Cover with plastic wrap and let the pre-dough rise for about an hour, it should double. Dissolve the yeast in the milk. Take a large bowl, mix in the eggs, oil, milk with dissolved yeast and honey. Add the sugar with the orange zest and vanilla flavoring and mix again, now start pouring the flour a little at a time, stirring constantly. Also drizzle the oil over the dough as you knead it. Start kneading with your hands, adding the leavened pre-dough as well. Knead everything until you finish pouring all the flour. Knead the dough on the table giving it the shape of a nice homogeneous ball that you put to rise in a bowl greased inside and covering everything with plastic wrap. Let it rise for at least 3 hours in the oven with the light on. Take the dough, divide it into 12 loaves of the same size, give each loaf a round shape and then slightly lengthen the ends. Place all the buns on a large baking tray lined with parchment paper. Cover with plastic wrap and let them rise for an hour in the oven with the light on. Put the egg yolk and liquid cream in a bowl, beat with a fork and brush the leavened buns with this mixture, helped with a pastry brush. Bake the maritozzi in a preheated oven at 180° for about 10-15 minutes. Once the maritozzi are cooked, let them cool completely, then with the help of a knife cut the maritozzi with an oblique cut and fill them with lots of fresh cream, you can help yourself with a pastry bag. Cover the maritozzi with lots of icing sugar and serve them at the table, soft and fragrant, irresistible with the delicious whipped cream filling.
AdviceOnce the maritozzi are made, you can store them and stuff them later, in this case close them in a plastic bag for food, they can be kept soft for two days. Once filled, store the maritozzi with cream in the fridge in an airtight container for up to two days.
These luscious Roman Maritozzi are incredibly light, soft sweet buns filled with loads of perfectly whipped cream. But you don’t have to travel to Rome to eat one! This recipe has all the tips so that you can make Maritozzi at home that will satisfy your cravings and bring your dreams to life! Maritozzi are made of an enriched brioche-style dough that’s not too sweet. However, while brioche dough uses butter, maritozzi uses extra virgin olive oil to create softness and flavor.
Today I'm playing at home with the dessert that best represents this city, let's prepare together the MARITOZZI WITH CREAM! Maritozzi are a delicious Roman recipe, they are soft semi-sweet buns filled with lots of fresh cream, they are excellent for breakfast, accompanied by a nice cappuccino, they will give the right charge throughout the day! During cooking, their intoxicating scent will spread throughout the kitchen, something unique and special thanks to the aromas used to make the dough really fragrant!
The recipe for Roman maritozzi is an ancient recipe, simple ingredients such as flour, milk, eggs, sugar, honey, orange peel, raisins and pine nuts. The real recipe for maritozzi dates back to the period of ancient Rome, in fact they were prepared as a gift to be given to future brides, hence the name maritozzo, that is, husband. They were given on the first Friday of March and you could also put a ring or other small gift inside. Today the maritozzo is also prepared with simple dough without adding raisins and pine nuts and to make them even more delicious, they are filled with lots of fresh cream. This is the version of maritozzo that I love the most.
Ingredients
100 g water (room temperature)
5 g fresh brewer's yeast
1 tsp sugar
100 g flour
For the dough
Pre-kneading
420 g flour
60 g sugar
60 g sunflower oil
2 eggs
10 g honey
150 g milk
5 g fresh brewer's yeast
1orange zest (grated)
1vanilla flavoring
For brushing
1 egg yolk
50 g liquid cream
For filling and decorating
350 g whipped cream (freshly sweetened)
powdered sugar
Preparation
Maritozzo with cream is the dessert that brings me back to the old and sweet memories of my childhood, I always ate it with my dad when he took me to Trastevere, an ancient district of Rome, we ate it with a nice cup of hot chocolate nearby, it was breakfast on Sundays or when we had to go downtown to do some rides. Let's start with the pre-dough for maritozzi with cream. Start by preparing the pre-dough, a kind of yeast, then in a bowl put the water with the yeast and sugar, stir to dissolve the yeast. Add the flour, a little at a time, stirring with a fork. Knead the dough quickly in the bowl without shaping it, important that you have mixed all the ingredients. Cover with plastic wrap and let the pre-dough rise for about an hour, it should double. Dissolve the yeast in the milk. Take a large bowl, mix in the eggs, oil, milk with dissolved yeast and honey. Add the sugar with the orange zest and vanilla flavoring and mix again, now start pouring the flour a little at a time, stirring constantly. Also drizzle the oil over the dough as you knead it. Start kneading with your hands, adding the leavened pre-dough as well. Knead everything until you finish pouring all the flour. Knead the dough on the table giving it the shape of a nice homogeneous ball that you put to rise in a bowl greased inside and covering everything with plastic wrap. Let it rise for at least 3 hours in the oven with the light on. Take the dough, divide it into 12 loaves of the same size, give each loaf a round shape and then slightly lengthen the ends. Place all the buns on a large baking tray lined with parchment paper. Cover with plastic wrap and let them rise for an hour in the oven with the light on. Put the egg yolk and liquid cream in a bowl, beat with a fork and brush the leavened buns with this mixture, helped with a pastry brush. Bake the maritozzi in a preheated oven at 180° for about 10-15 minutes. Once the maritozzi are cooked, let them cool completely, then with the help of a knife cut the maritozzi with an oblique cut and fill them with lots of fresh cream, you can help yourself with a pastry bag. Cover the maritozzi with lots of icing sugar and serve them at the table, soft and fragrant, irresistible with the delicious whipped cream filling.
Advice
Once the maritozzi are made, you can store them and stuff them later, in this case close them in a plastic bag for food, they can be kept soft for two days. Once filled, store the maritozzi with cream in the fridge in an airtight container for up to two days.
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