con la panna
Maritozzi are sweet buns that you will often find in bakeries in Rome. They can be plain but usually close to Easter you will find them with sultanas, candied peel and sometimes also pine nuts. In this recipe I have just used sultanas soaked in port. Maritozzi are sliced along the top, and filled with whipped cream that has been sweetened with sugar, and they are commonly eaten for breakfast!
Let it rise.......
550g Manitoba Flour * 200g sugar 30g butter, cubed 2 sachets brewers’ yeast (14g) pinch salt 2 eggs 200ml warm water 100g sultanas 100ml port Syrup 100ml boiling water with 150g sugar and juice of 1/2 a lemon.
*Manitoba flour is essentially a strong, highly-refined white bread flour, it is mostly used as a flour to strengthen other flours, often being mixed in right at the mills. Such flours are sold as special strength flours — the flours may be marked as being especially for bread, pizza, baked goods. It is only called ‘manitoba’ flour in Italy. I have made these buns before with both plain flour ’00’, (and they turned out beautifully), and also Manitoba Flour. All the Italian recipes stress that the flour for Maritozzi must be Manitoba flour, hence why I have mentioned it for this recipe.
Soak sultanas in port. Add flour, salt, sugar, butter, eggs and yeast into the bowl of an electric mixer fixed with a dough hook. Mix until combined, and slowly add warm water. Continue mixing until all ingredients are incorporated, and you have achieved a smooth dough. It will be sticky, but if you think it’s too ‘wet’, add another 50g of flour. Tip into a bowl greased with olive oil, and cover with a clean, dry tea towel. Leave to rise in a warm, dry place for 3 hours. The dough should double in size.
Drain sultanas. Knead dough on a floured board and incorporate the sultanas. Divide the dough into even sized balls (you’re supposed to weigh each of them so they are all the same…. I did not do this, hence mine varied in size). Shape each dough ball into an oval shape and place on a baking tray lined with baking paper. Cover again with tea towel, and allow to rise again for another hour. Preheat oven to 200°C and bake for 10 minutes. Mix ingredients for syrup, and brush onto the hot buns as soon as they come out of the oven. Allow buns to cool completely. Split them from the top, and fill with freshly whipped cream sweetened with sugar. Serve dusted lightly with icing sugar. (makes about 18).
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