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Impasto del Canestrello (Ligurian Sweet Cookie Dough)

Impasto del Maritozzo (Roman Sweet Bun Dough)

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Course Dessert
Cuisine Italian

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.
Keyword Impasto del Maritozzo (Roman Sweet Bun Dough)