Maritozzi
- 30 minutes
-
15 minutes
- 1 hours 30 minutes
Recipe in collaboration with
Elle FoodIngredients
For 6 bread(s)
-
400 g
-
20 g
fresh yeast
-
180 ml
lukewarm vegetable milk
-
50 g
powdered sugar
-
3 g
salt
-
1 tbsp
orange blossom
-
50 ml
olive oil
-
zest of half an orange
Syrup
-
100 ml
water
-
75 g
powdered sugar
Finishing
-
whipped cream
-
raspberries, strawberries, blackberries
Mix for Biscuit bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This mix forms a special blend with the perfect proportions of sugar, milk and egg yolk powder. Ideal for biscuit bread, sweet sandwiches, cheesecakes...or as a base for sugar or raisin bread.
Preparation
- Pour a little lukewarm milk (27-28 °C) into a cup. Crumble in the yeast and stir with a spoon to completely dissolve the yeast.
- In the bowl of a stand mixer or in a large salad bowl, mix the flour, the sugar and the salt.
- Gradually add the milk-yeast mixture, the rest of the milk and the orange blossom. Knead in a stand mixer using the hook attachment or knead by hand for 5 minutes.
- When a dough starts to form, add the olive oil and orange zest. Continue to knead in a stand mixer or by hand on a floured work surface for at least 5 to 10 minutes, until you have a smooth, elastic dough.
- Shape the dough into a ball and place in a lightly greased bowl. Cover with a clean cloth and let rise in a warm, draft-free place for about 60 minutes until doubled in size.
- When the dough has risen, place it on a floured work surface and roll it out, folding it twice. Devide into 6 identical pieces of about 120 g each. Roll each piece of dough into a ball without working the dough too hard, then roll it out lightly.
- Place the dough balls on a lined baking sheet. Make sure they are far enough apart so they don't touch each other while rising. Cover with a tea towel and let rise for another 30 minutes.
- Preheat the oven to 180 °C. Once hot, place the maritozzi in the oven for about 15 minutes, until puffed and golden on top.
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Syrup
- Combine the water and sugar in a small saucepan and heat over low heat to dissolve the sugar and obtain a syrupy texture.
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Decoration
- Remove the maritozzi from the oven as soon as they are cooked and immediately brush them with the syrup, without crushing them so that they do not collapse. Let cool for twenty minutes.
- With a sharp knife, make a slit in the maritozzi lengthwise without cutting all the way through. Fill the maritozzi with whipped cream and smooth the surface with the back of a spoon. Decorate with some red fruits or pieces of fresh fruit.
