Name: THE RECIPE FOR ROMAN MARITOZZI
Prep time: 20 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 350 g manitoba flour; 250 g 00 flour; 100 g sugar; 3 g salt; 75 g soft butter; 20 g brewer's yeast; 175 ml of lukewarm milk; 170 ml of lukewarm water; 1 egg yolk; grated peel of a large orange; 2 tablespoons white yogurt; 500 ml whipping cream; powdered sugar; 1 egg for brushing; 3 tablespoons water; 2 tablespoons sugar

The recipe for Roman maritozzi , a typical dessert of Lazio but in particular of my city Rome. They are semi-sweet and very soft rolls made with few ingredients and filled with lots of fresh cream and no sugar, and there is no bakery here in Rome that does not have trays of maritozzi in the windows. We in Rome enjoy them for breakfast accompanied by a good coffee or a creamy cappuccino. The recipe dates back to the period of ancient Rome where they used to prepare these mouth-watering cakes to give as gifts to brides and in fact from here it takes its name maritozzo. I leave you with the recipe for making them at home, and I assure you that it will be super easy and they will win you over from the first bite. Let’s see what we need and how to make the recipe for Roman maritozzi

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DifficultyEasy
CostCheap
Preparation time20 Minutes
Rest time2 Hours
Cooking time20 Minutes
Serving10
Cooking methodOven
CuisineItalian

Ingredients

LET’S SEE WHAT WE NEED TO MAKE THE RECIPE FOR ROMAN MARITOZZI

INGREDIENTS

350 g manitoba flour

250 g 00 flour

100 g sugar

3 g salt

75 g soft butter

20 g brewer’s yeast

175 ml of lukewarm milk

170 ml of lukewarm water

1 egg yolk

grated peel of a large orange

2 tablespoons white yogurt

500 ml whipping cream

powdered sugar

1 egg for brushing

TO GLAZE

3 tablespoons water

2 tablespoons sugar

Tools

Steps

LET’S PREPARE THE MARITOZZI

PROCEDURE

Put the flours in the bowl of the planetary mixer or in a fountain on the work surface if you de id to make them by hand, dissolve the yeast with a little milk and start adding all the ingredients a little at a time, leaving the salt for last. Knead the dough a little and if it seems sticky,add more flour until it forms a large, very soft ball. Let it rise in a large covered bowl in a warm place until doubled(I let it rise for a good 2 hours).Divide the risen dough into pieces of 80 g. each and shape them into sausages.Place them on a baking sheet covered with baking paper and let them rise again until doubled(about 30 minutes). Before baking,very gently brush the surface of the maritozzi with egg,bake at 180 degrees until golden brown,about 15 to 20 minutes(everyone knows his or her own oven so you adjust).Take them out of the oven and immediately brush their surface with sugar-water syrup(boiled and then cooled while the maritozzi were baking) so they stay nice and shiny. Whip the cream and once the maritozzi are cold, make a cut on the surface and fill them with the whipped cream. Finally dust with powdered sugar and enjoy your maritozzi.