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Maritozzo

Ingredients​

Lievitino (pre-ferment)​

  • Strong flour (manitoba): 50g
  • Milk: 50ml
  • Fresh yeast: 5g
  • Malt or honey: 5g malt or 15g honey

Dough​

  • Strong flour (manitoba): 200g
  • Milk: 100ml
  • Sugar: 20g
  • Softened butter: 40g
  • Eggs: 2
  • Orange zest: 1

Glaze​

  • Egg: 1
  • Milk: 1 tbsp

Whipped cream​

  • Liquid cream (min. 30% fat): 300g
  • Icing sugar: 30g

Instructions​

Lievitino​

  1. Dissolve the fresh yeast in the milk with the flour and malt.
  2. Let it rise for 1 hour until bubbles and gas form.

Dough​

  1. In a large bowl or a stand mixer, add the sugar and orange zest to the pre-ferment and mix everything.
  2. Add the milk and flour and mix until a homogeneous dough is obtained.
  3. Add the eggs, one at a time (add the second when the first is well incorporated into the dough).
  4. Add the softened butter little by little, mix to incorporate it well.
  5. Work the dough until it is smooth, elastic, and detaches from the sides of the bowl.
  6. On a work surface, perform a few folds and then form a ball.
  7. Let the dough rise covered for 3 to 4 hours.

Shaping & Baking​

  1. Form small buns of about 50g each.
  2. Place the buns on parchment paper and let them rise for 1 hour at 28°C.
  3. In a bowl, beat the egg with the milk and brush the maritozzi with it.
  4. 180° preheated 20-25 minutes.
  5. Let them cool down.

Filling​

  1. Whip the liquid cream with the icing sugar until stiff.
  2. Slit the maritozzi diagonally, being careful not to cut all the way through.
  3. Fill generously with whipped cream.
  4. Using a flat knife, flatten the cream and remove any excess.
  5. Sprinkle with icing sugar.