Maritozzi is originally found in the Lazio region particularly in Rome. A soft and light bun filled with sweetened whipped cream. The dough can be flavored with different type of dried fruits or nuts and overly it's not that sweet, but the cream is sweet and commonly flavored with vanilla.
This recipe has no fruit in the dough, and has a super easy, thick, raspberry mint sauce to add extra flavor to it. You can totally skip the sauce if you want, but I promise the combination of flavors is a bomb.
The recipe will gives you exactly 6 Maritozzi, so feel free to multiply it if you want.
You can keep the leftovers in an airtight container in fridge for up to couple days but it's best to enjoy fresh.
Yield: 6 servings
Prep Time: 40 minutes
Bake Time: 15 minutes
Proof Time: 3 hours
Ingredients: The Dough:
167 grams all propose flour
45 grams milk (warm)
2 grams active dry yeast
27 grams granulated sugar
1 egg + 1 egg yolk
1 gram salt
7 grams honey
25 grams unsalted butter (room temperature)
Raspberry Mint Sauce:
170 grams fresh raspberries
100 grams granulated sugar
6 mint leaves
1 tsp lemon juice
1 cup whipped cream
1 tablespoon icing sugar
Pistachio powder or icing sugar for serving
Instructions: Raspberry Sauce:
In a saucepan, combine together the sugar and raspberries and mint leaves.
Bring the mixture to boil over medium high heat until sugar dissolved. Use a fork and break down the raspberries.
Turn the heat down to low and let it simmer for 10-15 minutes until slightly thickened.
Take it off the heat, take the mint leaves out and add the lemon juice. Set it aside to cool down.
In a small bowl mix together the warm milk and active dry yeast. Cover and let it sit for 10 minutes.
In a bowl of a stand mixer with dough hook attachment, add the flour, 1 whole egg, milk mixture, sugar, salt and honey. Knead for about 5 minutes or until it comes together and the dough forms.
Add the butter and knead for another 4-5 minutes or until butter fully mixed in the dough.
Cover the dough with a plastic wrap and let it sit in a slightly warm place for about 2:30 hours or until double in size.
Turn the dough onto a work surface. Divide the dough into 6 even pieces (about 52-55 grams each). Gently roll each bun into a small round shape.
Place them one by one onto a baking sheet with parchment paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
Whisk the egg yolk with 1 tbsp cold water in a small bowl.
When ready to bake, preheat the oven to 375ºF, brush the Maritozzi with an egg wash and bake for about 12-14 mins, or until golden on top.
Once baked, let the buns cool completely.
Right before serving, In a bowl add the whipped cream and icing sugar. Whisk until reach the medium peak. (alternatively you can use a mixer with a whisk attachment)
Cut the bread in half without cutting through.
Open slightly and fill with a 1/2 tablespoon of raspberry sauce and fresh whipped cream.
Top with pistachio powder or icing sugar.