After having made the MARITOZZI WITH RAISINS some time ago, today I made the traditional maritozzi with whipped cream and… I must say these are absolutely delightful!!!!!!
I took the recipe from IG and made half the batch because otherwise I eat them all and I have to change all my clothes and I don’t want to!
The maritozzi are a pastry with very ancient origins: even the Romans used to make sweet little loaves with honey and raisins!
Me stai de fronte, lucido e ‘mbiancato, la panna te percorre tutto in mezzo, co ‘n sacco de saliva nella gola, te guardo ‘mbambolato e con amore. Me fai salì er colesterolo a mille, lo dice quell’assillo d’er dottore, ma te dirò, mio caro maritozzo, te mozzico, poi pago er giusto prezzo! (Ignazio Sifone, Ode ar maritozzo, Garbatella, 1964)
There are many versions of maritozzi beyond this soft classic filled with cream and the one with raisins that I made years ago: we also have versions with pine nuts, covered in chocolate and even savory versions with tomatoes, pesto, or salt cod!
Where does the term MARITOZZO come from?
There are many legends about this and I find very sweet and romantic the story that this little pastry used to be given to one’s fiancée on the first Friday of March and that it contained a ring or a gold object — on that occasion the future husband became the “maritozzo“!
WHAT ARE THE CHARACTERISTICS OF THE ROMAN MARITOZZO?
• The dough is soft and tender, flavored with a vanilla bean or the grated zest of an untreated or organic orange.
• It must brim with whipped cream otherwise it is not the true Roman maritozzo!
HOW TO SERVE THE ROMAN MARITOZZO?
• If you eat it for breakfast, a steaming cappuccino with a little soft, white foam is indispensable.
• If it’s the star of the afternoon snack, you can pair it with a glass of sweet, fragrant almond milk — it pairs well with the flavor of the whipped cream.
• If you prepare a pastry shop-style buffet and create a gourmet corner, serve a black tea such as Darjeeling or Earl Grey; their refined aroma cleanses the palate and enhances the sweet taste of the Roman maritozzo.
If you want to create an intriguing contrast, serve it with a small glass of fortified wine like a dry Marsala or a White Martini.
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I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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TRADITIONAL MARITOZZI WITH WHIPPED CREAM
The cuisine of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 12 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian Regional
Ingredients for 8/9 maritozzi
- 1/4 cup milk
- 2 tsp fresh yeast
- 1 tsp acacia honey
- 2 1/2 tbsp sugar
- 2 cups Manitoba (strong) flour
- 1 1/2 large eggs eggs (without shell)
- 1 1/2 egg yolks egg yolks
- 4 tbsp butter (very soft, at room temperature)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 egg yolk
- 2 tsp milk
- 2 1/3 tbsp water
- 2 tbsp sugar
- as needed heavy cream for whipping
- as needed powdered sugar
Preparation Recipe Traditional Maritozzi with Whipped Cream
To make the classic traditional maritozzi with whipped cream, put the fresh yeast, milk, sugar, acacia honey, the whole eggs and yolks, and the vanilla extract in the mixer bowl, mixing well everything together.
Then add the flour and with the dough hook run the stand mixer for at least 10 minutes.
When the dough has come together and formed, add the salt and the butter in pieces and continue kneading until you obtain a smooth, slightly sticky dough.
Now take the dough and place it in a bowl lightly greased with butter and perform a few folds to strengthen it and give it body.
Then cover with plastic wrap and let it rise until the volume has tripled.
After the rising time transfer the dough to the work surface and, helping yourself with a little flour, make “oval little balls” by rounding the 60‑gram pieces — about 2.1 oz each.
P.S. Well… oval little balls — honestly out of the 8/9 maritozzi I actually saw only 2 remain perfectly oval after baking but… never mind!
Line the baking sheet with parchment paper and place the maritozzi spaced well apart on it, then let them rise until doubled in size.
After the second rise, mix the egg yolk with the milk and gently brush the traditional maritozzi.
Now bake at 356°F for about 12–13 minutes, depending on your oven’s characteristics.
Once baked, remove the maritozzi from the oven and brush them several times with the simple syrup made from water and sugar.
Now whip the fresh cream, just lightly sweetened, and after making a vertical cut fill the classic maritozzi with plenty of sweet whipped cream!
So soft and delicate, filled with cream they are truly irresistible!!!!!
Enjoy your traditional maritozzi with whipped cream!
Annalisa
