Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 12 | 85 minuti |
Ingredients
| 525 g | 00 flour |
| 150 g | Whole Milk UHT Microfiltered Sterilgarda |
| 5 g | chestnut honey |
| 90 g | soft butter |
| 8 g | fine salt |
| 200 mL | water |
| 21 g | dry brewer's yeast (with dehydrated sourdough) |
| 120 g | sugar |
| 3 | egg |
| 5 g | ground cinnamon |
| 400 g | mascarpone Sterilgarda |
| 180 g | Whipping Creame Sterilgarda |
| 60 g | powdered sugar |
| 1 | Teaspoon of vanilla extract |
| 80 g | sugar |
Prepare this recipe with:
Preparation
- Making maritozzi begins with the dough. Combine the flour, dried yeast, sugar, salt, and honey in a bowl.
- Begin kneading the dough with the dough hook of a stand mixer, then slowly pour in 100 ml of water and the Sterilgarda Whole Milk at room temperature. Add the cinnamon only when the mixture is smooth.
- Add the eggs one at a time and work the dough until it forms a ball around the hook.
- Add the softened butter in small pieces: knead for 20 minutes at medium speed to ensure the mixture absorbs the butter well. Shape the dough into a ball and transfer to a large bowl. Cover the bowl with plastic wrap and let the dough rest until doubled in size (about 2 hours).
- Once the dough has risen, form 90g balls and pinch the edges to create the typical maritozzo shape. Let them rise for an hour on a baking sheet lined with parchment paper. When they have doubled in size, whisk the egg yolk with 150g of Sterilgarda Whipping Cream and brush the maritozzi with it.
- Bake in a preheated static oven at 180° in the lower part for about 25 minutes (until they are golden).
- While the pastry cools, prepare the syrup by placing 100 ml of water and the sugar in a small saucepan over high heat. Let the sugar dissolve and brush the maritozzi with the syrup. For the filling, combine the Sterilgarda mascarpone, powdered sugar, vanilla extract, and 30 g of Sterilgarda whipping cream in a bowl. Whisk until smooth and well-whipped.
- Make a cut in the center of the maritozzi and fill with the cream, smooth the cream that comes out with a spatula and finally serve after dusting with icing sugar.
Beat the eggs and sugar together using a whisk until the mixture becomes frothy. Add the Sterilgarda mascarpone and mix well, then start pouring in the ...
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