Introduction:
Maritozzi with raisins are soft, leavened pastries from the Italian tradition, perfect for breakfast or a delicious snack. With their slightly sweet dough and raisin-filled filling, they’re a classic of Roman pastry. Served with powdered sugar or filled with whipped cream, they’re sure to win you over at first bite. Discover how to make them at home with this simple and authentic recipe!<\/p>\n\n\n\n
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Ingredients
\ud83d\udd38 For the dough:<\/p>\n\n\n\n
500 g of Manitoba flour
100 g of sugar
200 ml of warm milk
50 g of soft butter
1 whole egg + 1 yolk
12 g of fresh brewer’s yeast (or 4 g of dry yeast)
100 g of raisins
Grated zest of 1 lemon
1 pinch of salt
\ud83d\udd38 For brushing:<\/p>\n\n\n\n
1 egg yolk
2 tablespoons of milk
\ud83d\udd38 To decorate:<\/p>\n\n\n\n
Powdered sugar to taste<\/p>\n\n\n\n
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Instructions
1\ufe0f\u20e3 Prepare the dough:
In a bowl, dissolve the yeast in the warm milk with a teaspoon of sugar and let it rest for 10 minutes.<\/p>\n\n\n\n
2\ufe0f\u20e3 Knead:
In a large bowl (or in a stand mixer), combine the flour and sugar. Add the milk, yeast, eggs, and lemon zest and begin kneading. Gradually incorporate the softened butter and finally the salt. Knead the dough until smooth and elastic.<\/p>\n\n\n\n
3\ufe0f\u20e3 Let it rise:
Cover the dough with a cloth and let it rise for about 2 hours or until doubled in volume.<\/p>\n\n\n\n
4\ufe0f\u20e3 Add the raisins:
Soak the raisins in warm water for 15 minutes, then drain and pat dry. Gently fold them into the batter.<\/p>\n\n\n\n
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5\ufe0f\u20e3 Form the maritozzi:
Divide the dough into 8-10 portions and shape them into slightly elongated balls. Place them on a baking sheet lined with parchment paper, spacing them apart. Cover and let rise for another 45 minutes.<\/p>\n\n\n\n
6\ufe0f\u20e3 Brush and bake:
Mix the egg yolk with the milk and brush the surface of the maritozzi. Bake in a preheated oven at 180\u00b0C for 20-25 minutes, until golden brown.<\/p>\n\n\n\n
7\ufe0f\u20e3 Decorate:
Once cooled, dust with powdered sugar or cut them in half and fill them with whipped cream for an even more delicious version!<\/p>\n\n\n\n
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Serving and Storage Tips
\ud83c\udf7d Serving: Raisin maritozzi are perfect with a cappuccino or hot tea. For an irresistible treat, top them with whipped cream and a dusting of cocoa powder.<\/p>\n\n\n\n
\u2744\ufe0f Storage: Store in an airtight container for 2-3 days. To soften them, warm them gently in the oven for a few minutes. You can also freeze them and thaw them at room temperature.<\/p>\n\n\n\n
Variations
\u2728 With custard: For an even more delicious version, fill them with custard instead of cream.<\/p>\n\n\n\n
\ud83c\udf4a Citrus scent: Add grated orange zest for a touch of freshness.<\/p>\n\n\n\n
\ud83c\udf6b With Chocolate Chips: Replace the raisins with chocolate chips for an irresistible variation.<\/p>\n\n\n\n
\ud83e\udd5c Lactose-free: Use plant-based milk and lactose-free butter for a lactose-free version.<\/p>\n\n\n\n
FAQ
\u2753 Can I use dry yeast instead of fresh yeast?
Yes, you can replace 12g of fresh yeast with 4g of dry yeast. Always dissolve it in milk before using.<\/p>\n\n\n\n
\u2753 Why didn’t my maritozzi come out fluffy?
It could be due to the rising process. Make sure you follow the recommended times and use room temperature ingredients.<\/p>\n\n\n\n
\u2753 Can I make them ahead of time?
Yes! You can freeze the baked maritozzi or let the dough rise in the refrigerator overnight and bake them the next morning.<\/p>\n\n\n\n
\u2753 Can I make these without raisins?
Absolutely! You can omit them or replace them with other ingredients, like candied fruit or chopped nuts.<\/p>\n\n\n\n
\u2728 Now all you have to do is try this recipe and enjoy your soft and delicious maritozzi! \ud83c\udf5e\ud83d\udc9b<\/p>\n","protected":false},"excerpt":{"rendered":"
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