Impasto del Maritozzo (Roman Sweet Bun Dough)
Impasto del Maritozzo (Roman Sweet Bun Dough)
Ingredients
- Ingredients
- For the starter lievitino:
- 50 g all-purpose flour
- 1 teaspoon active dry yeast
- 50 ml lukewarm water
- For the dough:
- 200 g all-purpose flour
- 1 large egg
- 25 g granulated sugar
- Zest of one orange
- 1 tablespoon honey
- Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
- 75 ml whole milk adjust as needed
- 45 ml olive oil or vegetable oil
- Optional additions:
- 50 g raisins
- 30 g pine nuts
- 50 g candied fruit
- For the glaze:
- 2 egg yolks
- 2 tablespoons heavy cream
- For the filling:
- 500 ml heavy cream
- Powdered sugar to taste
Instructions
- Instructions
- Prepare the Starter (Lievitino):
- In a small bowl, combine 50g flour, 1 teaspoon yeast, and 50ml lukewarm water. Mix until smooth.
- Cover with plastic wrap and let it rest in a warm place for about 1 hour, until bubbly and foamy.
- Prepare the Dough:
- In a large mixing bowl, combine 200g flour, 1 egg, 25g sugar, orange zest, honey, and vanilla.
- Add the prepared starter to the mixture.
- Gradually add milk while mixing until a soft dough forms. You may need slightly more or less milk.
- Incorporate the oil slowly, mixing until fully absorbed.
- If using, fold in raisins, pine nuts, or candied fruit.
- Knead the Dough:
- Transfer the dough to a floured surface. Knead for about 10 minutes until smooth and elastic.
- Shape into a ball.
- First Rise:
- Place the dough ball into a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 3 hours, or until doubled in size.
- Shape the Buns:
- Punch down the risen dough and divide it into equal portions (about 6-10 pieces).
- Shape each piece into an oval or round bun and place them on a baking sheet lined with parchment paper.
- Second Rise:
- Cover the buns with a clean cloth and let them rise for another hour, until puffed up.
- Preheat Oven:
- Preheat your oven to 180°C (350°F).
- Glaze and Bake:
- In a small bowl, whisk together 2 egg yolks and 2 tablespoons of heavy cream.
- Brush the risen buns with the egg wash.
- Bake in the preheated oven for 15-18 minutes, until golden brown.
- Cool the Buns:
- Remove from the oven and let them cool on a wire rack.
- Prepare the Filling:
- Whip 500ml of heavy cream with powdered sugar to your desired sweetness until stiff peaks form.
- Assemble the Maritozzi:
- Once the buns are completely cool, slice them lengthwise without cutting all the way through.
- Generously fill each bun with whipped cream.
- Serve:
- Dust with powdered sugar if desired and serve immediately.
- Variations and Tips
- Dried Fruits and Nuts: Incorporate raisins, pine nuts, or candied fruits into the dough for added texture and flavor.
- Dietary Substitutions: For a dairy-free version, substitute milk and cream with plant-based alternatives like almond milk and coconut cream.
- Flavor Enhancements: Experiment with different citrus zests or add a splash of liqueur to the whipped cream for a unique twist.
Maritozzi are delightful sweet buns hailing from Rome, Italy. Traditionally enjoyed as a breakfast treat or dessert, these soft, slightly sweet brioche-like buns are filled with whipped cream, making them a beloved indulgence. The name “maritozzo” is derived from “marito,” meaning husband in Italian, and it’s said that these buns were once given by suitors to their beloveds, sometimes with a hidden engagement ring inside.
Notes
- Dough Texture: The dough should be soft and slightly sticky but manageable. Adjust milk quantity as needed.
- Rising Environment: For optimal rising, place the dough in a warm, draft-free area. An unlit oven works well.
- Serving Suggestion: Maritozzi are best enjoyed fresh on the day they are made.
Equipment Needed:
- Mixing bowls, whisk, baking sheet, parchment paper, pastry brush, stand mixer (optional)
Ingredients
For the starter (lievitino):
- 50g all-purpose flour
- 1 teaspoon active dry yeast
- 50ml lukewarm water
For the dough:
- 200g all-purpose flour
- 1 large egg
- 25g granulated sugar
- Zest of one orange
- 1 tablespoon honey
- Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
- 75ml whole milk (adjust as needed)
- 45ml olive oil or vegetable oil
Optional additions:
- 50g raisins
- 30g pine nuts
- 50g candied fruit
For the glaze:
- 2 egg yolks
- 2 tablespoons heavy cream
For the filling:
- 500ml heavy cream
- Powdered sugar, to taste
- > Go get the must-have equipment and ingredients for making a Savory #Maritozzo (Roman Sweet Bun) now.
Instructions
- Prepare the Starter (Lievitino):
- In a small bowl, combine 50g flour, 1 teaspoon yeast, and 50ml lukewarm water. Mix until smooth.
- Cover with plastic wrap and let it rest in a warm place for about 1 hour, until bubbly and foamy.
- Prepare the Dough:
- In a large mixing bowl, combine 200g flour, 1 egg, 25g sugar, orange zest, honey, and vanilla.
- Add the prepared starter to the mixture.
- Gradually add milk while mixing until a soft dough forms. You may need slightly more or less milk.
- Incorporate the oil slowly, mixing until fully absorbed.
- If using, fold in raisins, pine nuts, or candied fruit.
- Knead the Dough:
- Transfer the dough to a floured surface. Knead for about 10 minutes until smooth and elastic.
- Shape into a ball.
- First Rise:
- Place the dough ball into a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 3 hours, or until doubled in size.
- Shape the Buns:
- Punch down the risen dough and divide it into equal portions (about 6-10 pieces).
- Shape each piece into an oval or round bun and place them on a baking sheet lined with parchment paper.
- Second Rise:
- Cover the buns with a clean cloth and let them rise for another hour, until puffed up.
- Preheat Oven:
- Preheat your oven to 180°C (350°F).
- Glaze and Bake:
- In a small bowl, whisk together 2 egg yolks and 2 tablespoons of heavy cream.
- Brush the risen buns with the egg wash.
- Bake in the preheated oven for 15-18 minutes, until golden brown.
- Cool the Buns:
- Remove from the oven and let them cool on a wire rack.
- Prepare the Filling:
- Whip 500ml of heavy cream with powdered sugar to your desired sweetness until stiff peaks form.
- Assemble the Maritozzi:
- Once the buns are completely cool, slice them lengthwise without cutting all the way through.
- Generously fill each bun with whipped cream.
- Serve:
- Dust with powdered sugar if desired and serve immediately.
> Go get the must-have equipment and ingredients for making a Savory #Maritozzo (Roman Sweet Bun) now.
Variations and Tips
- Dried Fruits and Nuts: Incorporate raisins, pine nuts, or candied fruits into the dough for added texture and flavor.
- Dietary Substitutions: For a dairy-free version, substitute milk and cream with plant-based alternatives like almond milk and coconut cream.
- Flavor Enhancements: Experiment with different citrus zests or add a splash of liqueur to the whipped cream for a unique twist.
Additional Information
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Rising Time: 4 hours
- Total Time: Approximately 5 hours
- Ease of Cooking: Intermediate
- Servings: 6-10 buns
- Calories: Approximately 350 per serving (varies based on size and filling)
- Cost of Ingredients: Moderate
- Cuisine: Italian
- Course: Dessert or Breakfast
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Zio Leo here!
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