INGREDIENTS
- 600 g 00 flour for cakes + more for kneading;
- 2 eggs;
- 200 ml of warm milk;
- 60 ml of sunflower seed oil or extra virgin olive oil;
- 120 g sugar;
- Half a cube of brewer’s yeast (fresh please);
- 1 teaspoon salt
For the filling:
- 150 ml of fresh cream
To brush:
- 1 egg yolk;
- 1 tablespoon milk
For the icing:
- 60 ml of water;
- 60 g of sugar;
- Powdered sugar for dusting
STEP
- Dissolve the yeast in the lukewarm milk, mix well and wait 5 minutes;
- After that, take a bowl, pour in the flour, the salt (put it on the sides of the flour, it must not come into contact with the yeast), the eggs, the sugar, the oil, the yeast dissolved in the milk and start collecting the ingredients with a fork;
- Transfer to a pastry board and work well for about 15 minutes, helping yourself with the flour, it must be a smooth and soft mixture;
- Form a loaf, cover with a damp cloth and leave to rise in the oven with only the light on for 2 hours until it doubles in volume;
- Once the rising time has elapsed, transfer onto a floured pastry board and deflate slightly with your hands;
- Make some slightly elongated rolls and place them on a baking tray lined with baking paper;
- Cover with a cotton cloth and let rise for at least 40/50 minutes;
- This is what they look like after they have reached the desired leavening;
- When the maritozzi have risen, brush them with egg yolk and milk and bake at 180 degrees (pre-heated oven) for about 15 minutes;
- Turn off the oven, take them out, then brush our still hot maritozzi with the syrup of water and sugar that we made heart for a few minutes);
- While our maritozzi cool, we whip the cream until stiff, making sure it is cold;
- Make a cut above each maritozzo without reaching the base;
- Fill our Maritozzi with whipped cream;
- Sprinkle with icing sugar;
- The Maritozzi filled with whipped cream are ready to be enjoyed.. be careful, they are addictive!! FABULOUS!
NOTE
Once cooked, the maritozzi can be stored, without filling, under a glass bell jar for a couple of days or they can be frozen first individually on a tray, so that they do not stick together and then transferred to a freezer bag. When serving them, just fill them with cream.
