Sweet Buns Cooking Recipe – Maritozzi Recipe

Sweet Buns Cooking Recipe – Maritozzi Recipe

These sweet buns are a specialty of this part of Italy, especially during fasting periods such as Lent, when religious prohibitions we re strict. The original recipe used olive oil instead of butter.

Makes 12 buns

Preparation time: 4 hours
Rising time: 1-2 hours
Cooking time: 10 minutes

Ingredients

  • 1 ¼ cakes (1 oz./25 g) fresh yeast
  • 2 ½ cups (9 oz./250 g) + 1 tablespoon cake flour
  • 1 teaspoon honey legg
  • 3 ½ tablespoons (1 ¾ oz./50 g) butter, plus extra for the baking sheet
  • Salt
  • 2 ½ tablespoons (1 oz./30 g) sugar
  • 3 tablespoons (1 oz./30 g) raisins
  • ⅔ oz. (20 g) candied orange peel
  • ¼ cup (⅔ oz./20 g) pine nuts
  • Chantilly cream, made with 1 cup (250 ml) cream and
  • 1 tablespoon confectioners’ sugar
  • 2 tablespoons superfine (castor) sugar for the glaze
  • Confectioners’ sugar for dusting

Sweet Buns Cooking Recipe - Maritozzi Recipe 1

Cooking Method

  • Remove the egg and butter from the refrigerator in advance so they come to room temperature.
  • Crumble the yeast and dilute it in a tablespoon of warm water.
  • Mix it with ½ cup (1 ¾ oz./50 g) of the flour and the honey in a bowl.
  • Cover with a dish towel and let stand until the dough has doubled in volume (between 15 minutes and 1 hour).
  • Mix the dough with the rest of the flour, the egg, butter, salt, and sugar.
  • Add a little water if necessary.
  • Knead until you have a smooth, supple ball of dough.
  • Let rise in a large bowl covered with a cloth until it has doubled in volume again (between 1 and 2 hours).
  • Meanwhile, soak the raisins in lukewarm water, dry them with a dish towel, and dust with a little bit of flour.
  • Cut the candied orange peel into small pieces. Butter a baking sheet.
  • When the dough has risen, add the raisins, pine nuts, and candied orange peel.
  • Knead thoroughly, then divide the dough into twelve pieces.
  • Shape each one into a small oval bun and place on the baking sheet.
  • Cover with a dish towel and leave them to double in volume (between 1 and 2 hours).
  • Meanwhile, prepare the Chantilly cream (see p. 295), and a syrup, with 2 tablespoons of sugar and 1 tablespoon of water.
  • Preheat the oven to 400°F (200°C).
  • Bake the buns for 6 to 8 minutes: they should be a nice golden color.
  • Lightly brush with the syrup and put them back in the oven for 1 to 2 minutes so the coating can dry.
  • Just before serving, split them lengthwise without separating the two halves (see photo), and fill them with the whipped Chantilly cream, then sprinkle with confectioners’ sugar.

Suggested food/wine match

  • Castel de Paolis, Bianco Cannellino—Frascati DOC

Chef’s notes

You can vary the recipe in other ways by replacing the raisins, pine nuts, and candied orange peel with caraway seeds, and/or the water with milk. Maritozzi can also be served without the Chantilly cream.

Did you know?

These buns were often exchanged between engaged couples on Saint Valentine’s Day giving them the name maritozzo, derived from the Italian marito (husband).

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