Here’s the recipe for making soft maritozzi with whipped cream from the Lazio cuisine at home.
Other sweet leavened recipes here:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 50 Minutes
- Preparation time: 50 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups g all-purpose flour (flour for brioche)
- 2 cups g cake flour
- 0.5 oz g fresh yeast
- 0.4 cups g milk
- 2 eggs (whole)
- 1/3 cup g water
- 1/3 cup g sugar
- 3.5 tbsps g butter
- 1.5 tsp g fine salt
- to taste orange flavor
- to taste vanilla flavor
- 2 cups ml heavy cream, 35% fat content
- 1 whole egg
- 1 tbsp ml milk
- 3/4 cup sugar
- 1/2 cup g water
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Dough scraper
- 1 Baking tray
- 1 Parchment paper
- 1 Brush
- 1 Oven
- Plastic wrap
- 1 Kitchen scale
Steps
Maritozzi dough is not difficult but requires a bit of attention during shaping and rising.
Mix in the bowl of the stand mixer with the paddle or dough hook, water with yeast and sugar and dissolve well.
At this point, also add the milk. Then add all the flour and start mixing to create a nice dough ball.
While the mixer works at medium speed, start adding the eggs, then the butter in pieces, and the salt. Gradually add the chosen flavors.
Let the mixer work for the necessary time to obtain a soft, smooth, and non-sticky dough. It should detach perfectly from the sides of the mixer bowl and when removed from the hook, the hook should remain perfectly clean.
At this point, turn the dough out onto the counter and work it to form a nice ball. Place it in a bowl covered with plastic wrap and wait for the rising to begin. (It shouldn’t double)
Take our dough, place it on the table, and using a dough scraper and scale, cut the dough into pieces of about 80 g.
Work them with your hands, giving them a slightly elongated shape like small lemons.
Place the maritozzi on a baking tray with parchment paper and let them rise directly in the oven with the light on or at a temperature of about 82-86 degrees Fahrenheit until almost doubled.
Once doubled, gently brush with the egg and milk and bake in the oven at 356 degrees Fahrenheit for about 15-20 minutes.
Once out of the oven, glaze by brushing with the syrup made with water and sugar.
Let cool,
Whip the cream in a stand mixer and make a diagonal cut in the maritozzi which will be filled with cream as per this treat’s tradition.
They stay fresh for 2 days. It would be better to freeze them and take them out, thaw, and fill them at the moment.
