Name: I MARITOZZI ROMANI CON LA PANNA (dosi per 12 maritozzi circa)
Prep time: 10 h
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: italian
Ingredients: 500 grammi di farina forte (W 320-340, va bene una farina manitoba); 80 grammi di zucchero semolato; 175 grammi di burro morbidissimo (a pomata); 15 grammi di miele millefiori; 10 millilitri di rum (1 cucchiaio); 175 grammi di uova (circa 3 uova intere di media dimensione); 80 millilitri di latte tiepido; un baccello di vaniglia Bourbon; la buccia grattugiata di un limone biologico; 8 grammi di sale; 2 grammi di lievito di birra secco o 5 grammi fresco o 100 grammi di lievito madre; per la glassatura; un tuorlo; 30 millilitri di panna liquida fresca; 500 millilitri di panna liquida da montare; zucchero a velo per zuccherare la panna, quanto basta

I finally managed to publish the recipe of traditional Roman buns with cream, soft buns stuffed with sweetened cream simply. Hands up who has never dreamed to have a snack or breakfast sinking your teeth into this riot of simple sweetness. The dough is slightly sweet currant, but absolutely not too sweet, soft and fragrant. They must be flavored with vanilla (vanilla, I said, and excellent quality) and, the oldest recipe, there is also in the mix raisins and, In this case, They are called Lent. Mostly in Rome you will find the simple version, without raisins, but in some bakeries as Regoli, area, The Lenten are regularly.

The cream is lightly sweetened, but I tell you now that I as good a little Sicilian abound’ with sugar, to be icing, otherwise you'll hear the pellets under the tongue. The preparation of the Romans buns with cream is not difficult, but it is a little’ challenging because of rising times: The recipe that I leave for the dough is that of Luke Montersino, but I have drastically decreased the amount of baking powder, because I prefer to put less and increase the rising times to get a lighter product that lasts longer.

I leave you, As always, doses with dry yeast, fresh and also with yeast. If you like the brioche not forget to try out with delight DANISH WITH CREAM AND RAISIN or crisp VENETIAN WITH CREAM, I recommend. And now, if you want to have them ready for tomorrow for breakfast, you have to run to the kitchen. Have a good day!

Maritozzi romani con la panna: uno dei dolci più tradizionali di Roma, celebrati il 7 dicembre dal Maritozzo day. Ricetta passo passo con lievito madre o lievito di birra.

Maritozzi ROMANS WITH CREAM (doses for about 12 maritozzi)

Portions: 12 Preparation: 10 ore cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.3/5

( 3 voted )

Ingredients

500 g of strong flour (W 320-340, a fine flour Manitoba)

80 grams of caster sugar

175 grams of soft butter (to salve)

15 grams of wildflower honey

10 milliliters di rum (1 tablespoon)

175 grams of eggs (about 3 whole eggs of average size)

80 milliliters of warm milk

a vanilla bean Bourbon

grated peel of an organic lemon

8 grams of salt

2 grams of dry beer or 5 grams or 100 grams of fresh yeast yeast

for the frosting

an egg yolk

30 ml of cream

500 milliliters di panna da Liquida montare

icing sugar to sweeten the cream, to taste

Procedure

For the dough of the husbands: dissolve yeast (cool, or dry yeast) in milk at room temperature. Pour the mixture into the planetary (or a bowl if you work the handset). Combine flour, the beaten eggs, honey, sugar, rum, the seeds of the vanilla bean (or the extract or powder, provided it is not real vanilla and vanilla extract) and grated lemon peel. Working with the hook whisk until the mixture is well blended and smooth.

Add soft butter to the dough several times, always working with the whip at low speed hook, Finally add the salt. You will need to obtain a homogeneous mixture, smooth, polished, perfectly strung and the walls of the bowl must remain clean.

When the dough is ready, put it in a bowl, cover with plastic wrap and let rise until doubled. Put the dough for the husbands on the work top and deflate it by kneading it with your hands, then store the dough in the refrigerator for at least 3 hours in case you use fresh or dry brewer's yeast. If you have chosen to use the yeast, you can forget about the dough even for 24 hours with maximum tranquility.

After the interval of rest of the dough, form of the balls weight of 70 grams each and give maritozzi the typical oval shape (PHOTO 1)molding them with your hands. You will not have problems, because the dough will be cold and therefore easily workable. Arrange the buns on a baking sheet lined with parchment paper and let rise, covered with cling film, in a warm (30 degrees), until doubled. The rising times will depend on the yeast you used.

Preheat oven to 189 degrees static. Mix in a bowl the egg yolk with the cream and brush with this compound croissants twice Bake for 12-15 minutes or until the buns will not be puffed and golden. Churning out, maritozzi put on a wire rack and let them cool.

While the buns cool, Whip the cream with the icing sugar in the desired quantity (to me, from good siciliana, like sweet cream). If you like, and I like, you can put some vanilla in the cream. Remove the central part of maritozzi (PHOTO 2) with a sharp knife: using a spatula, fill the void with the whipped cream (PHOTO 3). Sprinkle the buns with icing sugar and serve immediately. Bon appétit!

Note

ADVICE: despite three hours of rest of the dough in the refrigerator are sufficient, my suggestion is to leave the dough in the refrigerator for at least 6-12 hours. Prepare it the night, put it in the fridge and go to bed. The next day you can continue with the processing of maritozzi. I assure you that in this way the dough matures and your buns will be lighter, digestible and will keep much longer.

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10 comments

Giacomo 12 June 2020 - 12:28

Hello, I'll say this recipe is great! I just wanted a clarification. After the dough phase, say let the dough double before deflated and put it in the fridge. What are the timing of this first rise? Seeing that I have 1% yeast on the weight of flour, I raise about 8 hours at room temperature before deflated? And in the dough deflating phase with your hands just a couple of minutes? If I decided to avoid the first leavening I could put the dough directly in the fridge for 24/36 hours?

I know it's a lot of questions, but I'm very passionate about yeast and especially your recipes!

Ada Parisi 12 June 2020 - 14:49

Hi James, I'm glad that you like my recipes and that the yeasts will appeal to you. Then, it is impossible to give precise times for leavening, because they depend on a lot of variables including the vibrancy of yeast, environment temperature, humidity rate. He thinks that the material of the container also influences the leavening. You have to observe and see a doubling of volume, in summer it's usually faster. Yet, deflage is just one gesture. Press the dough with your hand locked. If you want to ripen the dough in the refrigerator, put it in the cold right after kneading. I hope I have clarified your doubts. ADA

Donato October 10, 2019 - 13:25

Hello, I wanted to know the procedure for the dough by hand. If I have to follow the same steps as the planetarium

Ada Parisi October 10, 2019 - 14:32

Hello Donato, yes the procedure is the same. Obviously you have to knead for a long time and have a little’ patience because, when a dough has butter, knead it with your hands that are hot it's complicated. Let me know.

Donato October 22, 2019 - 16:40

They came very good!

Ada Parisi October 23, 2019 - 15:42

I am very happy!

Emma 5 June 2018 - 08:46

Hello I appoint mother dried yeast I have to add as many g? Thanks in advance for the answer

Ada Parisi 5 June 2018 - 11:57

hello Emma, honestly I never use it, but I believe it behaves more or less like the dry yeast… 2-3 grams should be sufficient. Let me know, ADA

elisabetta 27 April 2018 - 08:37

Is’ a wonder cream filling

Ada Parisi 27 April 2018 - 08:51

I've made children because the temptation to finish them all was too big…

Roman Maritozzi with cream