This sweet not only falls in love because of its presence, but also has a fascinating flavor and sponginess.
It’s something you probably haven’t tried in a long time.
It is a sweet bread flavoured with orange and lemon and filling, splendidly and very generously, with cream. Maritozzi con panna.
Makes about 14 Maritozzi
- 3 3/4 cups of all purpose flour+ 3/4 cup for the yeast
- 2/5 cup of water
- 1 3/4 cup of milk
- 2 tsp of fresh brewer’s yeast
- 2 tbsp of honey
- 3/8 cup of granulated sugar
- 2 eggs for the dough
- 1 egg yolk for the glaze
- 1/2 cup of butter
- salt to taste
- orange and lemon zest to taste
- powdered sugar to taste
- 2 cups of sweetened fresh cream
First, let’s prepare the yeast.
We dissolve half a tablespoon of sugar in a glass of water and add the fresh brewer’s yeast.
Let’s mix it well.
We pour the freshly prepared yeast into a large bowl and add 3/4 cup of flour.
We mix vigorously.
The rising time of the yeast may vary depending on the amount of yeast and the ambient temperature.
In general, it will be ready when it triples in volume and bubbles have formed on the surface.
Now we grate the lemon and orange peel.
In a glass we pour the honey and add the freshly grated peels.
We stir to blend the flavors and aromas.
THE YEAST WILL BE READY AFTER A FEW HOURS, WHEN IT HAS MORE OR LESS TRIPLED IN VOLUME.
Now we can prepare the final dough.
In a large bowl we pour 3 3/4 cups of flour, a teaspoon of salt, and the sugar and start mixing.
We add all the honey with the citrus peels, milk, 2 eggs, and the yeast.
We mix vigorously (or we can use a planetary mixer).
We add the soft butter (you can use the microwave to soften the butter).
The dough will be ready when we can pull it with our hands without it tearing and especially not sticking to our hands.
We put some flour on the pastry board.
We put the dough down and begin to give it some folds to make it more compact.
Once it is smooth, let’s put it to rise in an oiled bowl.
We cover the bowl.
THE DOUGH WILL NEED TO RISE FOR AT LEAST 8 HOURS AT ROOM TEMPERATURE.
After the 8 hours have passed, we return the dough to the floured pastry board.
Now we divide the dough and form into balls of about 3 oz.
Be sure to give the dough pieces an oval shape and not completely spherical.
We place the dough pieces on a baking sheet covered with parchment paper and let them rise.
During the rising phase we need to brush with an egg yolk and milk mixture.
We repeat this every 20 minutes until about 2 hours of rising time has passed.
Now we can bake our MARITOZZI.
They will need to bake at about 330 F for about 25 minutes.
To stuff the maritozzi, you can put the cream in a piping bag (I prefer to put it in a bowl and stuff the maritozzi with a spatula).
When the maritozzi are cooked, we can cut them in half.
You can cut the maritozzi in the center, or on the side, in the latter case you will get the so-called “smile.”
We fill the maritozzi with cream, and with the help of a spatula, remove the excess cream.
Once all the maritozzi are filled, we can dust them with powdered sugar.
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