the components
In fact
on the 8
the piece
G
G
Wheat flour
(Type 405)
G
G
the flour
(type 550 or Manitoba flour)
G
G
yeast
(fresh)
ml
ml
milk
ml
ml
the water
El
El
olive oil
prize
pinches
Salt
sugar
G
G
raisins
G
G
pine forests
G
G
candied orange peel
whipped cream
El
El
(for icing. Alternatively, powdered sugar)
the preparation
-
Soak raisins in warm water for two hours.
-
Crumble the yeast into a small bowl and dissolve it with a little sugar and 4 tablespoons of warm milk.
-
Place 30 g of wheat flour in a small bowl, add yeast and mix with 25 ml of warm milk to form a soft dough.
-
Cover the dough with a towel and let it rise in a warm place for about 20 minutes. The volume of the dough should double.
-
Put the rest of the flour in a bowl and mix. Make a well in the middle of the flour and add the pre-dough, oil and a little salt.
-
Add the following ingredients drop by drop with a hand mixer (with the dough hook): first the remaining warm milk, then the warm water. Work everything into a dough that should be so dry that it’s not sticky. Work the rest of the sugar into the batter.
-
Form the dough into a dough ball. Cover the ball of dough with a towel and leave for 3 hours.
-
Add the drained raisins, pine nuts and candied orange peel to the egg.
-
Divide the dough into 8 pieces, roll them into long balls and place them on a tray lined with baking paper. Cover the cakes with a towel and let them rise for 4 hours.
-
Cook the rolls in the oven at 180 degrees for about 25 minutes until they become golden brown.
-
Meanwhile, dissolve 2 tablespoons of sugar in 3 tablespoons of warm water.
-
After the baking time is up, take the cakes out of the oven, brush them with sugar water and put them back in the oven for another 2 minutes to let the icing dry.
-
Allow the rolls to cool completely, then cut them lengthwise and fill them with cream, such as a pastry bag.
What are Maritozzi?
Maritozzi are raisin cakes filled in the Roman style. They are prepared with pine nuts and orange peel and are filled with whipped cream. It is a yeast cake that is said to have originated in ancient Rome. According to tradition, the hand-kneaded cake, made of flour, eggs, honey, citrus peel, raisins and pine nuts, was given to brides-to-be as messages of love, and sometimes as rings or precious stones. it was embedded in the sweet cake. Marito is the Italian word for husband and wife, they affectionately called him Maritozzo.
As with any traditional recipe, there are different versions. According to the original recipe, the sweet cake is made with raisins and pine nuts and cream filling. If you don’t like raisins, you can leave them out. Instead of sugar syrup, you can sprinkle the sweet particles with powdered sugar. Ideally, the pastry should be eaten the day it is baked and the rolls should be filled shortly before consumption.
Also interesting: Recipes for Berliners
Recipes with yeast
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