Try them for a “cloud-like” breakfast: Iginio Massari's maritozzi are a sure bet. How about making them for Maritozzo Day?
Cover photo by Francesco Mion
Ingredients for 8 maritozzi
- 70 g plain flour
- 180 g Manitoba flour
- 50 g water
- 50 g butter
- 30 g sugar
- 12 g brewer's yeast dissolved in 20 g water
- 10 g honey
- 110 g cold whole eggs
- 1 cold egg yolk
- Grated zest of 1/2 lemon
- 5 g salt
- 250 g fresh cream
- 1/2 teaspoon powdered sugar
Procedure
- Start with the base, mixing the flour with the eggs, sugar, and honey using a whisk.
- Continue mixing the dough, gradually adding the water.
- Add the yeast, which has been previously dissolved in the water.
- Finally, add the butter and salt.
Processing and first rising
- Knead the dough and fold it several times to develop the gluten network (strengthen it): the mixture should become pliable and, when stretched, appear almost diaphanous.
- Transfer to a bowl and leave to rest for two hours.
Refreshments
- After the first half hour, flatten the dough with your hands, gently greased with butter.
- Repeat this operation after waiting another 30 minutes.
Shaping and second rising
- After two hours, roll out the dough and cut into portions of 80 grams each.
- Place the balls on a baking sheet and, after 15 minutes, reshape them into an elongated/oval shape.
- Cover with plastic wrap and wait for the second rising: they should double in size.
Baking and filling
- Brush the maritozzi with beaten egg yolk and bake in a preheated oven at 200 degrees for 10-12 minutes, preferably in fan mode.
- Allow the maritozzi to cool and fill them with ready-made whipped cream or, even better, homemade whipped cream.
