DessertsRecipes

Delicious Maritozzi with Whipped Cream

by Micaela Harrasser

Let me take you to Lazio, specifically the capital Rome, for this delicious, heavenly treat! Maritozzo is a soft, fragrant dough with a heart filled with freshly whipped cream.

There is a nice legend surrounding this traditional, very old dessert: young men that wanted to declare their love their girlfriends would bring this dessert as a gift. Sometimes they would even hide a ring or jewelry inside it. The girlfriend in return would call the boyfriend ‘maritozzo’, which was popular slang for ‘marito’ (husband).

If you don’t plan to visit one of Rome’s pastry shops or cafes anytime soon, try this easy recipe! I added zests of lemon and orange, and a hint of vanilla for an extra kick. Other variations include the addition of raisins, or even chocolate chips.

If you have a stand mixer it will make your life much easier for the mixing – it’s important to ensure all ingredients are mixed, especially the yeast, and to start developing some gluten! Make sure the dough is not too sticky, otherwise add extra flour.

For a dairy free version, just use dairy free/plant based whipped cream (I usually go for the alpro one – but add some extra sugar to it!).

If the room temperature is above 25 degrees, you don’t have to put the mix in the oven. If you are in a hurry you can put the light of the oven on to increase the temperature and by doing so, reduce the rising times! Also make sure the balls weight almost the same to ensure even cooking. Enjoy!

[ratings]

Delicious Maritozzi with Whipped Cream

Serves: 10 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 550g all-purpose flour
  • 250ml lukewarm water
  • 2 medium eggs – yolks and whites separated
  • 4g active dry yeast
  • 70g flavorless oil (corn, sunflower)
  • 3g fine sea salt
  • 95g granulated sugar
  • 1 tsp honey
  • Zest ½ orange
  • Zest 1 lemon
  • ½ tsp vanilla extract

Instructions

  1. Take 100ml of the lukewarm water, add the yeast and mix with a fork until bubbles form.
  2. Add the honey and mix until dissolved.
  3. Transfer the remaining water to a new bowl, add the salt and mix with a fork.
  4. Into a big bowl, add the flour, sugar, zests and mix.
  5. Stir in the yeast mix.
  6. Add the remaining water+salt and mix.
  7. Whisk the egg yolks with the vanilla extract, then add and mix to incorporate.
  8. Add the oil and mix.
  9. Now continue mixing for 6-7 minutes until everything is combined and compact.
  10. Cover the bowl (clingfilm or a towel) and place in the oven until it doubles in size, (about 2h).
  11. Once doubled, transfer to a floured surface and divide equally into 10 parts of roughly 100g each.
  12. Make balls using your hands and transfer to a baking tray covered with a baking sheet, cover and let rest for 30 min.
  13. After, adjust the shape to make it a bit longer on one side – see below: 
  14. Let it rest uncovered for another hour.
  15. While they rest, make the sugar glaze: warm up 50ml of water and 50ml of sugar until it becomes transparent.
  16. Turn off and let it cool off. After 45 minutes, turn the oven to 180C.
  17. Once the oven is at temperature, brush the maritozzi with the egg white, place in the oven and cook until golden, about 20-25min.
  18. As soon as they come out, brush them with the glaze.
  19. Let it cool before cutting and filling with freshly whipped cream.

Notes

The baked maritozzi can be frozen, or kept at room temperature in a sealed container for up to two days. Cut them and add the cream just before serving.

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