Photograph of the finished Maritozzi

Italy · Bánh mì ngọt kẹp kem Maritozzi

Maritozzi

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Dry yeast Dry yeast 24 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Sugar Sugar 280 g
  • Photograph of Fresh cream Fresh cream 1 l
  • Photograph of Raisins Raisins 200 g
  • Photograph of Orange Orange 4
  • Photograph of Powdered sugar Powdered sugar 120 g
  • Photograph of Fresh milk Fresh milk 480 ml

Method

  1. 1 Knead the flour with yeast, warm milk, eggs, sugar, and butter for 15 minutes, then let it rise for 3 hours.
  2. 2 Mix the soaked raisins and orange peel into the flour, roll into a long loaf, and let it rest for another hour.
  3. 3 Bake at 180 degrees for 18 minutes, then let cool completely.
  4. 4 Make a deep diagonal cut across the surface of the loaf without cutting it completely through.
  5. 5 Whip the heavy cream with powdered sugar until stiff peaks form, then pipe it into the slot.
  6. 6 Smooth the cream with a straight knife and sprinkle with powdered sugar; that's the correct shape for a maritozzo.

With an appliance

  • Air fryer 1 hr 30 min

    Step 3: Spray with Maritozzi oil, run the steamer at 195 degrees for 12 minutes, and gently flip at minute 6; the shells will color quickly, arrange them sparsely, and divide them into batches so that the remaining pieces can expand.

Start cooking