After previously making MARITOZZI WITH RAISINS today I prepared the traditional maritozzi with whipped cream and… I must say these are definitely luscious too!!!!!!
I got the recipe from IG, making half the dose because otherwise I eat them all and have to change my entire wardrobe and I don’t want that!
The maritozzi are a dessert with very ancient origins, so much so that even the Romans made sweet buns with honey and raisins!
Me you’re in front, shiny and powdered, the cream runs through you in the middle, with a lot of saliva in my throat, I look at you bewildered and with love. You raise my cholesterol to a thousand, says that nagging doctor, but I’ll tell you, my dear maritozzo, I bite you, then pay the right price! (Ignazio Sifone, Ode to the maritozzo, Garbatella, 1964
There are many versions of maritozzi besides this classic soft one with cream and the one with raisins in the dough that I made years ago because we also have versions with pine nuts and covered in chocolate and even savory versions with tomatoes, pesto, cod!
Where does the term MARITOZZO come from?
There are many legends on this subject and I find it very nice and romantic the one that tells that this dessert was once given to fiancées on the first Friday of March and that it contained a ring, a gold object inside and on this occasion the future husband became the “maritozzo“!
WHAT ARE THE CHARACTERISTICS OF THE ROMAN MARITOZZO?
• The dough is soft and fluffy, flavored with vanilla bean or with the grated zest of untreated or organic orange.
• It must overflow with whipped cream otherwise it’s not the true Roman maritozzo!
HOW TO SERVE WITH THE ROMAN MARITOZZO?
• Well, if you’re having it for breakfast, a steaming cappuccino with a little soft white foam is indispensable
• If it’s the main dish of the snack we could pair it with a glass of sweet and fragrant almond milk, it goes well with the taste of whipped cream
• If we prepare a buffet like in a pastry shop and create a gourmet corner, we can make a black tea like Darjeeling or Earl Grey, which with its refined aroma cleanses the palate and enhances the sweet taste of the Roman maritozzo.
If we want to create an intriguing contrast serve it with a small glass of dessert wine like a dry Marsala or a White Martini.
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I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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TRADITIONAL MARITOZZI WITH CREAM
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian Regional
Ingredients for 8/9 maritozzi
- 1/4 cup milk
- 1 tsp fresh yeast
- 1 tsp acacia honey
- 2 tbsp sugar
- 2 cups Manitoba flour
- 1/3 cup eggs (without shells)
- 2 tbsp egg yolks
- 1/4 cup butter (very soft, at room temperature)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 egg yolk
- 2 tsp milk
- 2 tbsp water
- 2 tbsp sugar
- as needed heavy cream for whipping
- as needed powdered sugar
Preparation of Traditional Maritozzi with Cream Recipe
To make the classic traditional maritozzi with cream I put the yeast, milk, sugar, acacia honey, eggs with yolks, and vanilla flavor in the stand mixer mixing well all together.
Then I add the flour and with the hook, let the stand mixer run for at least 10 minutes.
When the dough is mixed and formed, I add the salt and butter in flakes and continue kneading until obtaining a smooth and sticky dough.
Now I take the dough and place it in a bowl lightly greased with butter and make folds to strengthen it and give it body.
Then cover with cling wrap and let it rise until the volume is tripled.
After the rising time I turn the dough onto the work surface and with the help of a little flour, make “oval balls” pirlatura of 60 grams each.
P.S. Well….oval balls honestly on 8/9 maritozzi I later saw only 2 after baking but… let’s not go there!
I line the baking tray with parchment paper and place the maritozzi well spaced apart and let them rise until the volume doubles.
After the second rising mix the egg yolk with the milk and gently brush the traditional maritozzi.
Now there’s nothing left but to bake at 355°F for about 12/13 minutes or depending on the characteristics of your appliance.
Once baked, I take the maritozzi out of the oven and brush them several times with the simple syrup of water and sugar.
Now I whip the fresh cream lightly sweetened, and after making a vertical cut, fill the classic maritozzi with lots of sweet cream!
Soft and delicate, filled with cream like this, they are truly irresistible!!!!!
Enjoy your meal with the traditional maritozzi with whipped cream!
Annalisa
