ΜΑRITOZZI

Directions

At least 6 hours before starting, preferably the day before, prepare the aromatic mixture with orange and lemon zest, vanilla, and honey. Cover with plastic wrap and leave at room temperature. When the aromas are perfectly fragrant, prepare yeast with 100 gr flour, mixed with yeast, 100 gr water from the whole, and 1 teaspoon of sugar. Cover and leave to rise at 28°C (oven) for about 1.5 hours, until all the bubbles rise and double its size. Then add the flour to the yeast, sugar, and milk, mix with the mixer blade, and add the aromas. Continue kneading at medium speed. Add the eggs one by one. Finally, add the soft butter in small pieces or the oil in teaspoons. Add the salt, and continue kneading, making folds by hand if necessary. The dough should be soft and smooth. We put it on the surface. You can add the softened raisins in cold water, perfectly squeezed and dried. We form a ball, cover it with plastic wrap, and let the maritozzi dough rise until it has tripled (about 3 – 4 hours). To make the maritozzi, divide the dough into small loaves of 80 g, roll them out on the surface, and give them a slightly oval shape. When they are ready, we reshape them and place them on a baking tray with baking paper. Let them rise for about 1 hour at 28°C (oven). When they have almost the double size, smear them with egg yolk. Bake at 180°C for about 25 minutes until they get golden. Remove from the oven and let them cool. Before serving, prepare the glaze with water and sugar. Put about 1 glass of water with 3 tablespoons of sugar on the fire and boil on low heat. When the sugar dissolves, spread the maritozzi. Open lengthwise, fill the maritozzi with whipped cream, and serve.