Maritozzo

A sweet enriched bun split and overfilled with unsweetened whipped cream.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (double cream), dairy (milk).

Ingredients

• 500 g strong white flour
• 7 g fast-action yeast
• 80 g caster sugar
• 80 g butter, soft
• 2 eggs
• 180 ml warm milk
• zest of 1 orange
• 40 g raisins and 30 g pine nuts
• 1 teaspoon salt
• 500 ml double cream, to fill
• 30 g icing sugar, to fill

Method

1. Mix the flour, yeast, sugar, salt and zest, then work in the eggs, milk and butter to a soft dough. Knead 10 minutes.
2. Prove 2 hours, knock back, and work in the raisins and pine nuts.
3. Shape eight ovals, prove again 1 hour, and bake at 180C for 18 minutes. Glaze with sugar syrup while hot.
4. Cool them completely. A warm bun melts the cream on contact and the whole thing slumps.
5. Whip the cream with only the 30 g of icing sugar, to firm peaks. KEEP THE CREAM BARELY SWEETENED — the bun is already sweet and glazed, and sweet cream on top of it is cloying.
6. SLIT EACH BUN ALONG THE TOP, not through the middle, and fill it far past level, then scrape the surface flat with a palette knife so the cream sits proud in a clean slab.
7. Dust with icing sugar and eat the same morning.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes