Traditional maritozzi: the recipe

At a glance

• Number of pieces: 16
• Weight per piece: 80 g
• Actual dough weight: 1295 g
• Room temperature: 22 °C

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Ingredients

Quantities for 16 pieces of 80 g, kitchen at 22 °C

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Method

1. Sviluppo lievito (10 min)

   • Mix the ingredients until you get a smooth mixture. No need to develop the gluten.
2. Lievitazione preimpasto (16 hours)

   • Let mature, covered, at room temperature, until the starter is puffy and full of bubbles.
3. Impasto (25 min)

   • Mix in a stand mixer: flour, the mature starter, water and anise until it comes together.
   • Add the sugar, then the oil in a thin stream; the salt last.
   • Fold in the raisins and candied fruit.
4. Lievitazione (3 hours)

   • Let the dough rise, covered.
5. Formatura (24 min)

   • Shape into 80 g balls, let rise at room temperature for 15 minutes, then shape into ovals and arrange on the trays.
6. Appretto (5 hours)

   • Let rise, covered.
7. Cottura (17 min)

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Baking

1. • conventional oven, without steam
   • Overall temperature: 200 °C
   • Time: 17 minutes

The calculator adapts baking times to the weight of your pieces. Open the calculator