Maritozzi: Recipe for Italian milk rolls


ingredients


For


preparation

  1. Soak the raisins in lukewarm water for two hours.

  2. Crumble the yeast in a small bowl and dissolve with 1 pinch of sugar and 4 tablespoons of lukewarm milk.

  3. Pour 30 g of wheat flour into a small bowl, add the yeast and mix with 25 ml of lukewarm milk to form a soft dough.

  4. Cover the dough with a towel and let it rise in a warm place for about 20 minutes. The dough volume should double.

  5. Pour the remaining flour into a bowl and mix. Make a well in the middle of the flour and add the predough, the oil and a pinch of salt.

  6. Add these ingredients drop by drop with a hand mixer (with dough hook): first the rest of the lukewarm milk, then lukewarm water. Work everything into a dough that should be so dry that it is no longer sticky. Work the remaining sugar into the batter.

  7. Form dough into a ball of dough. Cover the ball of dough in the bowl with a towel and let it rise for 3 hours.

  8. Work the drained raisins, pine nuts and candied orange peel into the batter.

  9. Divide the dough into 8 portions, form long rolls and place on a baking tray lined with baking paper. Cover the buns with a towel and let them rise for 4 hours.

  10. Bake the rolls at 180 ° in the oven for about 25 minutes until they turn golden brown.

  11. Meanwhile, dissolve 2 tablespoons of sugar in 3 tablespoons of warm water.

  12. At the end of the baking time, take the buns out of the oven, brush with the sugar water and place in the oven for another 2 minutes so that the icing dries.

  13. Allow the rolls to cool completely, then cut them lengthwise and fill them with whipped cream, e.g. with a piping bag.

What is Maritozzi?

Maritozzi are Roman-style stuffed raisin buns made with pine nuts and orange peel and filled with whipped cream. It is a yeast cake that is said to have originated in ancient Rome. It was customary for the hand-kneaded cake, made of flour, eggs, honey, citrus peel, raisins and pine nuts, to be given by their friends to brides-to-be as a message of love – and sometimes a ring or precious stone was in the sweet pastry embedded. Marito is the Italian word for husband and brides affectionately called him Maritozzo.

As with any traditional recipe, there are different versions. According to the original recipe, the sweet pastry is made with raisins and pine nuts and a cream filling. If you don’t like raisins, you can simply leave them out. Instead of sugar syrup, you can also sprinkle the delicious particles with powdered sugar. The dough should ideally be eaten on the day it is baked and the rolls should only be filled shortly before consumption.

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Recipes with yeast

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