Modern maritozzi: the recipe

At a glance

• Number of pieces: 25
• Weight per piece: 80 g
• Actual dough weight: 2049 g
• Room temperature: 22 °C

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 25 pieces of 80 g, kitchen at 22 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Impasto (30 min)

   • Mix in a stand mixer with the paddle, on second speed: flour, water, yeast, honey, sugar and eggs, until smooth and even — hold back a little water and add it gradually while developing the dough (bassinage), it helps the gluten network without weighing the dough down.
   • Add the salt with half the yolks, then the butter with the rest of the yolks, and finally the lemon zest.
2. Puntata (2 hours)

   • Let rise for two hours at room temperature, folding the dough down twice.
3. Formatura e riposo breve (38 min)

   • Shape into 80 g balls, let rise at room temperature for 15 minutes, then shape into ovals and arrange on the trays.
4. Appretto (1 h 30 min)

   • Let rise for about 90 minutes.
   • Brush with egg twice before baking.
5. Cottura (11 min)
6. Panna per farcitura (10 min)

   • Whip the cream (38% fat), sweetening it with the sugar given (60 g per 1000 g of cream).

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Baking

1. • conventional oven, without steam
   • Overall temperature: 200 °C
   • Time: 11 minutes

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

Preparation notes

Filling

Once cool, cut the maritozzi in half and fill with the whipped cream above.

Alternative path (fridge)

Alternatively, the bulk rise can be done overnight in the fridge. In that case use less yeast; afterwards allow 30 minutes to warm up and a final proof of about 2 hours instead of 90 minutes: not encoded in this recipe — set it up by hand by editing phases, times and temperatures.