The preparation of Homemade Maritozzi I must say, discouraged me a bit: 5 different recipes, 3 trials, and a lot of Manitoba flour and eggs and sugar used for nothing. In the end, however, I managed to find the correct recipe. Here is the result that satisfies me the most and that is closest to the Marche Maritozzi you can find in the bakeries of my Region, the Marche! For this recipe I have to thank once again Chiara and also Maria, mother and grandmother of Luca, because every time I tried, they were patient and tasted even the failed recipes, giving me the right tips for the optimal result. We mixed Maria’s recipe, which was super abundant, with Chiara’s, and here are my Homemade Maritozzi!
As I often say, don’t give up on a recipe at the first difficulty or the first time you fail, there is always something that justifies the bad luck. We may not have followed all the steps well, the ingredients might be unbalanced, or a thousand other reasons, just don’t give up!
These Homemade Maritozzi were a struggle and satisfaction, and I am pleased to present this recipe because each bite takes me back in time, when my grandmother made them at home or when my snack was a nice Maritozzo with cream or hazelnut cream just bought from the bakery near home after school.
Dive with me into this “small” and “delicious” Marche tradition. These Maritozzi can be kneaded in the evening for the morning as they require an entire night of rising, another hour divided into small loaves, and then only 15 minutes of baking. You will get a soft and fragrant breakfast whenever you want!
Find the recipe for Homemade Maritozzi in the Autumn Desserts Collection on the blog where I selected all the best sweet recipes for breakfast or snack. You can read them by clicking here.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 14 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter
- Energy 416.60 (Kcal)
- Carbohydrates 71.17 (g) of which sugars 20.59 (g)
- Proteins 12.74 (g)
- Fat 9.36 (g) of which saturated 1.76 (g)of which unsaturated 6.47 (g)
- Fibers 2.23 (g)
- Sodium 7.85 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Homemade Maritozzi:
- 3 eggs
- 1 cup cups milk
- 6 cups cups Manitoba flour
- 7/8 cup cups sugar
- 1 oz oz fresh yeast
- 1/3 cup cups vegetable oil
You can replace the vegetable oil with about 2.5 oz of butter softened at room temperature for at least 30-40 minutes so it is well workable.
Tools
- Stand mixer
- Oven
- 1 Work surface
- 2 Baking sheets
- 1 Bowl
- 1 Fork
- 1 Tea towel
- 1 Cling film
- 1 Brush
Preparation of Homemade Maritozzi:
First, let’s slightly warm the milk to dissolve the 1 oz of fresh yeast.
Then, in a bowl, we beat the eggs with the sugar using a fork, you can also add the zest of a lemon if you like, but I didn’t.
Pour the eggs into the stand mixer bowl and slowly add the milk while starting the mixer.
Pour the vegetable oil and start incorporating the flour, spoon by spoon, until it’s all used.
Turn off the mixer only when the dough is well kneaded and detaches from the edges.
Form a nice sticky ball with your hands, cover with cling film and a heavy towel. Leave the bowl in the oven overnight so that our dough rises well without temperature changes.
On a wooden board pour the flour and create a well. In the center, add the previously beaten eggs with sugar. Add the oil and work with your hands. Lastly, add the milk where you dissolved the yeast. Work until you get a sticky and elastic ball.
Place the ball in a bowl with high edges and cover it with cling film, a towel, or a heavy tea towel.
Leave the bowl in the turned-off oven to rise overnight so it doesn’t suffer from temperature changes.
The next morning, you’ll see that our dough has almost tripled in volume. Lightly oil your hands with vegetable oil and start preparing loaves weighing about 2 oz each. Place them on baking sheets covered with parchment paper, then cover the maritozzi with cling film and let them rise for at least 1 hour. I let mine rise for 2 hours.
Preheat the oven in static mode to 340°F, maximum 355°F, and bake our Homemade Maritozzi for about 15 minutes. They should be nicely golden on the outside. Pay attention to this step; the baking time varies as always from oven to oven. For example, with mine, it takes about 13 minutes at 355°F.
Once baked, immediately brush them with a little water and sprinkle with sugar before they cool down, otherwise, the sugar won’t stick to their surface. And here are your Homemade Maritozzi ready with a typical Marche recipe!
Enjoy your meal!!!
Storage:
Homemade Maritozzi can be stored in tightly closed plastic bags for up to two days from preparation.
Other leavened desserts:
If you liked these Homemade Maritozzi and want to try other leavened dessert recipes, I leave you the link to the pan brioche cake, also super delicious!
If you’re looking for a typical recipe from my region like this Maritozzi, I recommend trying the Marche ciambellone with Nutella, a taste spectacle!!!
