• 5 hours
  • Low

Salty maritozzos

120 g of Type 0 Soft Wheat Flour | W270
125 g of Type 0 Manitoba flour
5 g of fresh brewer's yeast
125 ml of water
10 g of sugar
20 g of seed oil
30 g of butter
1 egg yolk
1/2 teaspoon of salt
First, dissolve the yeast and sugar in the water, then add the sifted flours a little at a time. Mix everything for 10 minutes with the help of the kneading machine, also adding the egg, yolk and salt. At this point move the dough into a bowl and let it rise until doubled (it could take 3 hours).
Once the leavening is complete, divide the dough into 4 or 6 (depending on the final size you want to obtain), shape the balls obtained and give it an oval shape. Place each ball on a baking sheet covered with parchment paper and let it rise for another 40/50 minutes.
Once the second resting time is over, brush the surface with a little milk and bake at 180° and in static mode for about 40 minutes. When cooked, leave them to cool completely on a wire rack then cut them on the surface to create a V and stuff to taste.

In cooperation with Farina Lievito e Fantasia

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