• 4 hours / 30 min
  • Low

Cream Maritozzi

500 g of Type 0 Manitoba flour
7 g of dehydrated brewer's yeast
90 g of granulated sugar
320 g of warm milk + to taste to brush
40 g of butter
250 cl of fresh cream
Powdered sugar q.s.
First, combine the flour with the brewer's yeast in a bowl and, stirring well with a fork, add the sugar. Pour the warm milk a little at a time, always mixing with a fork, then knead with your hands until you reach a soft and elastic consistency.
At this point add the soft butter and work by hand to fully incorporate it to obtain a compact and smooth dough. Place in a bowl, cover it and let it rise until doubled the initial volume (at least 3 hours).
When the leavening is complete, take the dough back, place it on the floured worktop and create 100 g balls (you will get about 8).
Begin to work them delicately with your hands, modelling them on themselves to obtain the classic oval shape of the Maritozzo. As they are ready, place them on a baking sheet covered with parchment paper and let them rest for about 30 minutes.
After the resting time, brush the surface of the Maritozzi with milk, then bake in a preheated oven at 170° and in static mode for about 25 minutes.
Once cooked, let them cool completely, then cut the surface lengthwise and stuff with plenty of fresh whipped and sweetened cream. At this point, level the cream with the help of a knife and sprinkle with icing sugar.

In cooperation with The Diary of Sonia

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