Sourdough Maritozzi, super soft whether filled or eaten plain. The maritozzo is a typical Roman sweet made with few and simple ingredients. Traditionally filled with cream, it can also be enriched with raisins and candied orange peels. Also typical in Marche and Abruzzo. Today I offer you the sourdough version of the classic yeast-based maritozzi, also prepared with extra virgin olive oil instead of butter and water instead of milk.

Discover other recipes with sourdough:

Difficulty: Medium
Cost: Cheap
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 1/4 cups flour (W 300)
3/4 cup water
1/2 cup sugar
1/2 cup extra virgin olive oil
2 eggs
1 orange (zest, grated)
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 it work until the dough is smooth.
Gradually add the oil first and then the salt.
As soon as the dough is formed, stop the machine.
Transfer the dough to a lightly floured work surface and give it a fold.
Place in a bowl and cover with plastic wrap.
Let rise at 75°F-79°F until doubled, about 3 hours.
Transfer the dough to a lightly floured work surface.
Cut dough pieces of 2.8 oz.
Shape the maritozzi and place them on a baking sheet lined with parchment paper.
Brush the maritozzi with 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 egg white.
Bake in a preheated static oven at 355°F for 25 minutes.
Remove from oven and let cool.

Advice

They keep in a closed bag for 5-6 days.

They can also be flavored with lemon zest and vanilla.

As an alternative to sourdough, you can prepare a pre-ferment with 75 g of flour, 5 g of fresh yeast, and 75 g of water. Let rise in a warm place until puffy and then use in the recipe.