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 Maritozzi | Status Approved | | Name |  Maritozzi | | Category | Breakfast, Desserts, Italian, The Bakery | | Serves/Yields | makes 12 maritozzi | | Difficulty | Easy | | Prep. Time | 20 minutes + rising time | | Cook Time | 6 - 10 minutes | | Introduction | | This is a traditional roman sweet bread.
In Rome, it's often served at breakfast, partially filled with whipped cream, or as dessert, with gelato, usually vanilla or coffee. | | Ingredients | | 8 oz all_purpose_flour
1 cube yeast or the equivelent in dry yeast (not rapid rise yeast)
1 large egg
2 oz butter
3 rounded Tbs granulated_sugar
4 oz raisins
2 oz pine nuts
2 oz candied orange zest. | | Directions | | Step: 1 | Dissolve yeast in 1/4 cup of lukewarm water.
Beat egg and add butter and yeast, mixing until smooth. Add flour and mix well to make a smooth dough.
Place dough in a large buttered bowl, turning to coat on all side with butter. Cover with a clean cotton towel and set aside in a warm place until doubled in volume. (about two hours).
Meanwhile, soak raisins in warm water until soft and plump. | | Step: 2 | Turn the dough out onto a lightly floured board and start incorporating the raisins, pine nuts, and candied orange zest..
Divide the dough in 12 pieces and give them the traditional oval shape.. arrange into a baking pan and set aside in a warm place to rise until doubled, about 4 hours. | | Step: 3 | Preheat oven at 425°F
Bake for 6 / 7 minutes.
Remove from oven, and brush with some other granulated sugar dissolved into a little water. (this will give them a shiny look).
Put back in the (still warm) oven for one more minute allowing the surface to dry. Let. cool.
With a knife make an incision on the top 3/4 lenghwise and half of the thickness deep, and fill with whipped cream or icecream. |
Time submitted: Friday, May 05. 2006 at 14:28:24 Contributed By: guido
Rate It| Average score: 3.2 () votes: 5 |  |  |  | |  |  | Comments
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