How to make Authentic Maritozzi Recipe (ITALIAN SWEET BUN)

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It’s time to make these wonderful Italian Maritozzi buns after creating Japanese Cream Pan and Filipino Ensaymada buns.

Italian cream buns known as maritozzi are lovely and delicious. It’s a soft, light bun in the brioche style that has been split in half and filled with whipped cream. In Rome, you may easily locate one in a bakery or a coffee shop. These buns are typically served with coffee for breakfast or with tea in the afternoon in Italy.

WHO MARITOZZI IS?

Maritozzi buns were first made in Rome’s Lazio neighborhood during the Middle Ages. The traditional Italian Maritozzi buns are made using flour, egg, yeast, sugar, honey, butter, salt, and orange (or lemon) zest.

The word “marito” was slang-coined to create the phrase. Famous Roman poet Gioacchino Belli noted that “during lent, everyone eats maritozzi at the Caffetteria as they had never dined before” because maritozzo, or “marito,” was well-known at the time.

He would also have known that on the first Friday in March, young lovers would deliver them as Valentine’s Day gifts. A sizable maritozzo covered in sugar and holding a ring or other little golden trinket was given to the groom-to-be by his future wife.

As a result, the meaning of the word “martozzo” changed to “spouse.” Another legend holds that the girls who made the best maritozzi were more likely to find husbands far earlier than the other girls.

A HISTORIC TRADITION: MARITOZZI

As early as the Roman era, bread included honey and raisins as flavors. Women have been creating identical “pagnotelle” for ages to fit within the saddle bags of workers who, despite being away from home all day, may have access to food.

Over the years, they became smaller until they were the size of a bun. Since the regulations of fasting were particularly strict when it came to butter during Lent, they were the only sweets permitted due to their subtlety.

Even the name “Er Santo Maritozzo” was given to them.

Of course, there are many coffee shops and pastry shops in Rome that serve cakes, pastries, and sweets, but the maritozzo, the supreme sweet bread of Rome, will never go out of style. The maritozzo is making a comeback in Rome after years of obscurity—and doing so in flair.

An elegant and delicate maritozzi must be filled to the brim with “Panna montata” cream. Compared to pasticcerie-made marioizzi, which are richer and less delicate, marioizzi made in bakeries are even lighter. Enjoy maritozzi as a delectable treat in the afternoon or in the morning with a cup of coffee.

Alternative Video Recipe: Maritozzi

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MARITOZZI RECIPE

Traditional recipes come in a variety of variations. The most well-known and adored is the Marchigiani Maritozzi. I’ll give you the authentic Maritozzi con La Panna recipe today. This dish is simple and open to anyone.

After being cooked, the maritozzi must be covered with sugar syrup. They require this to make them look glossy. They should be split lengthwise (or more) once they have cooled, then filled with whipped cream. With incredibly soft, handcrafted cream, you can taste and smell the genuine flavor and aroma of real Maritozzi.

THE BUNS’ INGREDIENTS ARE:

• Active dry yeast, 2 teaspoons
• One TBSP of honey
• 3 cups divided evenly of all-purpose flour
• bread flour, 1/3 cup
• Sugar, 1/3 cup
• 12 tsp. kosher salt
• 5 TBSP of softened, chopped unsalted butter
• Olive oil, 2 Tbsp plus additional, if necessary
• 3 eggs

FOR THE SYRUP AND FILLING:

3 tablespoons of sugar and 1 cup of sweetened heavy cream, beaten to stiff peaks, are needed for the syrup and filling. * Add sugar icing to taste

INSTRUCTIONS

• To make the buns, combine yeast, honey, and 1/3 cup of warm milk in a big basin. Before incorporating the other components, let the mixture sit for 10 minutes. Add a half-cup of all-purpose flour. Let the mixture rise for 20 minutes with the bowl covered with plastic wrap or a kitchen towel.
• To the bowl of a stand mixer with the paddle attachment, add the remaining flour, bread flour, sugar, salt, and all-purpose flour. Mix the ingredients thoroughly on a low speed. Afterward, combine the eggs, orange zest, and the stored yeast mixture until well-combined.
• Use your silicone spatula to scrape the bowl’s bottom and sides. On low speed, add half of the butter at a time, blending well after each addition. Before adding the remaining butter, continue to mix and scrape the butter until it is completely absorbed. The olive oil should then be drizzled in while the mixer is still running. This stage involves mixing the dough on medium speed until it becomes elastic, smooth, and a little sticky. It should just take ten minutes to complete this part.
• Spread a tiny amount of oil evenly across a big basin. Place the dough there and wrap it in a kitchen towel or piece of plastic. It should double in size after 1-1/2 hours of rising at room temperature.
• Two sizable, rimmed baking sheets with parchment paper should be set aside. The dough should be put on a work surface. Using a big chefs’ or standard kitchen knife, divide the dough into 10 equal pieces. Use your palm to roll each piece into a ball.
• The dough should next be rolled with your hands against a work surface. Each ball should have two sides that you may gently press down with your hands to form oval-shaped tapered shapes (5-inches long). On the baking sheets, arrange the buns. A minimum of 2 inches should separate each one (this will give them room to rise). The buns should be placed on the prepared baking sheets and covered with a cloth or plastic wrap. Allow to rise in warm conditions until they are soft, puffed, and have not grown in size. It might take forty minutes or so.
• The buns should be placed on the prepared baking sheets and covered with a cloth or plastic wrap. Allow to rise in warm conditions until they are soft, puffed, and have not grown in size. It might take forty minutes or so.
• Set one of the racks in the middle and preheat the oven to 350°F. To guarantee that the buns are golden brown, bake the buns and rotate the tray halfway through baking. It takes 15 to 18 minutes to complete.
• While the Maritozzi buns are baking, make the syrup. In a small pot over medium heat, mix the sugar with 3–4 TBSP of water. For two minutes, boil the syrup while stirring frequently. Then turn off the heat and let the food cool.
• After removing the Maritozzi buns from the oven, generously coat them with the syrup and allow them to cool.
• The buns should be split, but not completely, by making a vertical cut through the centre with a little knife. Serve the whipped cream-filled buns immediately.

CONCLUSION

Without a doubt, Maritozzi buns are the best sweet buns I’ve ever eaten or prepared. There is no doubt that Italians are experts at pastry. I sincerely hope you take your time and attempt this Maritozzi recipe on your own. If you do, kindly let me know here in the comments how it came out for you. Additionally, if you run into any problems with the Maritozzi recipe, let me know and I’ll respond. I’m grateful.

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More Alternative Buns Recipe to try!

CINNAMON BUNS

An superb cinnamon bun recipe includes the proper amount of “schmear” (which keeps the dough wet and sticky) and dough that has been properly mixed. Gale Gand recommends stretching a little piece of dough and holding it up to the light to see if it has webs (strands of gluten). And her coating of brown sugar, butter, honey, and cinnamon? It’s perfect.

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STICKY BUNS

What distinguishes sticky buns from cinnamon rolls? The glazed topping (Bobby Flay’s has honey, orange juice and zest, and almonds) is put into a baking pan and covered with the naked rolls of dough in a sticky bun recipe like this. When the buns are removed from the pan, they have a pleasantly thick, sticky, and super-sweet coating.

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• Mini Brioche Rolls
• Mushroom Buns
• Parker House Rolls