Maritozzi - Italian sweet cream buns recipe
Maritozzi are classics from the Roman bakeries. In Rome, you can find maritozzi sweet buns filled with whipped cream or vanilla ice cream in every bakery and bar.
Ingredients
- 100 g sourdough liquid - licoli
- 1 teaspoon honey
- 260 ml milk
- 500 g flour W280-W350
- 1 egg
- 2 egg yolk
- 100 g sugar
- 1 teaspoon salt
- 100 g butter at room temperature
- 1 lemon untreated
Optional:
- 100 g raisins
Also:
- 90 g sugar
- 50 g water
- approx. 200 g whipped cream
Instructions
- If you like raisins in the buns, you should first soak about 100g of raisins in water. Mix the refreshed licoli with the honey and milk in a food processor. Then slowly add the flour and stir it in. Next, let the dough rise for 30 minutes at room temperature.
- Add all remaining dough ingredients in turn. Before adding the next ingredient ensure, that the previous ingredient is well mixed. Then knead the dough until it separates from the sides of the mixing bowl and wraps around the hook.
- Clean the work surface. Grease hands well with butter. Now take the dough in the middle and fold it when you put it down so that the corners of the dough overlap like an envelope. If desired, now spread the dried raisins over the dough. Repeat this method of folding the dough a few more times. Always turn the dough clockwise at 90 degrees before refolding it. This way it will be nicely airy afterward.
- Grease a bowl with butter and let the dough rise, until it has doubled size. This takes about 4-5 hours at an ambient temperature of 27° C (such as on the radiator or in the oven under lights). If the room temperature is 20° C, the dough should rest overnight in the fridge. Always cover the bowl with cling film.
- Now divide the dough into 12 equal portions. First, roll out the parts into a rectangle, then roll them up like a roulade, pressing the connecting line well, and place the maritozzi on a baking tray lined with baking paper with this closure facing down. Cover the buns with plastic wrap and leave to rise again at room temperature for 60 minutes (in the oven with the light on for 30 minutes).
- Preheat the oven to 190° C and bake the buns in the hot oven for 15-20 minutes until golden brown. Meanwhile, mix the water and sugar and boil until the sugar is completely dissolved. Brush the still-warm maritozzi with this syrup. Leave to cool. Slice the top of the maritozzi and fill with whipped cream. Use a knife to remove excess cream. The maritozzo needs to have a smooth surface.
Notes
How can you refresh liquid sourdough, and licoli? Mix about 30g of licoli with 30g each of flour and water. Leave to rise at room temperature for 3-4 hours. Alternatively, allow to rise for 1 ½ hours at room temperature and then overnight at 4° C in the fridge.
Nutrition
Calories: 397 kcalCarbohydrates: 63 gProtein: 8 gFat: 13 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 79 mgSodium: 317 mgPotassium: 201 mgFiber: 2 gSugar: 19 gVitamin A: 423 IUVitamin C: 5 mgCalcium: 64 mgIron: 3 mg
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