Maritozzi with sourdough starter are extremely soft whether filled or eaten plain. Maritozzo is a typical Roman dessert made with few and simple ingredients. Traditionally filled with cream, it can also be enriched with raisins and candied orange peel. Also typical in Marche and Abruzzo. Today I propose the sourdough version of the classic maritozzi with brewer’s yeast, also made with extra virgin olive oil instead of butter and water instead of milk.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz sourdough starter (mature)
- 3.2 cups flour (W 300)
- 3/4 cup water
- 1/2 cup sugar
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 orange (grated zest)
- 1 tsp salt
- 1 egg white
Tools
- 1 Stand Mixer
- 1 Baking Sheet
- 1 Work Surface
Steps
Pour the flour and sourdough starter into the mixer bowl.
Add the water and start the machine at the lowest speed.
Add the sugar and eggs.
Knead for 2 minutes and add the last egg with the grated orange zest.
Let the dough work until it is well combined.
Gradually add the oil and then the salt.
Once the dough is formed, stop the machine.
Transfer the dough onto a lightly floured work surface and give it a turn of three folds.
Place in a bowl and cover with plastic wrap.
Let rise at 75°F-79°F until doubled, about 3 hours.
Transfer the dough onto a lightly floured work surface.
Cut pieces of dough weighing 80 g each.
Shape the maritozzi and place them on a baking sheet lined with parchment paper.
Brush the maritozzi with the egg white.
Cover with plastic wrap and let rise again at 75°F-79°F until doubled, about 2 hours.
Remove the plastic wrap and brush again with the egg white.
Bake in a preheated static oven at 356°F for 25 minutes.
Remove from oven and let cool.
Tips
They can be stored in a sealed bag for 5-6 days.
They can also be flavored with lemon zest and vanilla.
As an alternative to sourdough starter, you can make a pre-ferment with 75 g of flour, 5 g of fresh brewer’s yeast, and 75 g of water. Let it rise in a warm place until it puffs up, then use it in the recipe.
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