Decadent maritozzi
- Vegetarian
- Energy Kcal 176
- Carbohydrates g 21.5
- of which sugars g 6.5
- Protein g 4.3
- Fats g 8.1
- of which saturated fat g 2.82
- Fiber g 1.1
- Cholesterol mg 30
- Sodium mg 175
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 20 min
- Makes: 25 pezzi
- Cost: Average
- Note + the dough rising times
PRESENTATION
Imagine walking through Rome and suddenly craving something sweet, admiring the beauties of the Capital while enjoying a soft dessert rich in cream. Discover this wonder with chef Fabrizio Fiorani who has prepared delicious maritozzi for us, so soft that it will feel like a dream tasting them. And what greater satisfaction than making them at home with doses and secrets for a perfect result? Secrets because the maritozzo does not have a codified recipe, everyone has their own personal method to make them soft and fragrant. For example, chef Fiorani uses a pre-ferment, adds honey, orange, and vanilla for an intoxicating aroma, and inserts pine nuts and raisins into the dough, following tradition. We do not dwell on the differences between typical Roman, Lazio, or Abruzzo maritozzi because they are all fabulous. We invite you to prepare his recipe and share your sensations with us, bite after bite enveloped in a cloud of whipped cream!
INGREDIENTS
- Ingredients for the starter dough
- Water 0.4 cup (100 g) - (natural, bottled)
- Fresh brewer's yeast 1 tsp (5 g)
- Type 0 flour 3.53 oz (100 g) - (Strength = W 320)
- For the dough (for about 20 maritozzi)
- Type 0 flour 3 ½ cups (400 g) - with W 320
- Sugar 4 tbsp (55 g)
- Fresh brewer's yeast 0.3 oz (8 g)
- Honey 2 tsp (10 g)
- Whole milk (175 g)
- Eggs 4.4 oz (125 g) - (approximately 2 medium, at room temperature)
- Orange peel 1
- Extra virgin olive oil 5.1 tbsp (75 g)
- Fine salt 2 tsp (10 g)
- Raisins ½ cup (90 g)
- Pine nuts 4 tbsp (50 g)
- Vanilla bean 1
- for brushing
- Eggs to taste
- Fresh liquid cream to taste
- for filling
- Fresh liquid cream 1.7 cups (400 g)
- for decorating
- Powdered sugar to taste
How to prepare Decadent maritozzi
To prepare the maritozzi, first make the pre-ferment. In a bowl, pour the water 1, add the yeast 2, and mix with a whisk until it dissolves 3.
Then add the flour 4 and mix with a spatula 5 just until you get a homogeneous mixture. Cover with plastic wrap 6.
Let it mature for 2 hours at around 86°F: an off oven with the light on will work 7. When the pre-ferment has doubled in volume, pour the flour into the bowl of a stand mixer fitted with a hook 8, add the crumbled yeast 9.
the sugar and honey 10. Also pour in the cold milk 11 and eggs 12.
Work the mixture until it is well blended 13. Add the grated orange zest, being careful to take only the orange part 14, and the seeds from a vanilla pod 15.
Continue working until they are absorbed, then add the pre-ferment and knead again. When it is blended, slowly add the extra virgin olive oil, in 2-3 additions.
When it is well absorbed, add the salt 19, raisins 20, and pine nuts 21.
Continue kneading until well combined 22. Then transfer the dough to a work surface 23, shape it into a ball and place it in a bowl 24.
Lightly grease a piece of plastic wrap 25 and use it to seal the bowl 26. Let it rise for 2 hours at room temperature, then place it in the refrigerator overnight. The next day, remove the plastic wrap 27.
and transfer the dough to a floured work surface 28. Using a dough scraper, divide it into 20 pieces of about 1.8 oz each 29. Make quick folds 30,
then shape the balls 31 and place them on a baking sheet with a micro-perforated mat if possible 32. Cover with the previously greased plastic wrap 33 and let rise for another hour.
Then gently remove the plastic wrap 34. In a small bowl, pour equal weights of cream and eggs 35, beat them and use to brush the maritozzi 36.
Bake in a preheated static oven at 374°F for 7-8 minutes 37, then remove and let cool. Whip the cream (without adding sugar) 38 and transfer it to a piping bag 39.
Make a lateral cut in the maritozzi 40, pipe a generous amount of cream inside 41, and smooth it well with a spatula 42.
Dust with powdered sugar 43 44 and continue the same way with the others. Serve and enjoy them in company 45.