Mother yeast Maritozzi

A typical leavened pastry from central Italy, whose origins are said to date back to ancient Rome, maritozzo has recently conquered palates all over the world, a real new trend that can be found in many different variations, both sweet and savoury.
Legend has it that its peculiar name derives from a playful nickname for ‘husband’: in ancient times, in fact, the maritozzo was a gift given by the fiancé to his bride to be, sometimes hiding a ring inside.
In the recipe for long-rising maritozzi we propose, S series heat, thanks to the perfect balance of top and deck, will bake the maritozzi evenly, with a very fine crust and uniform browning in all places, without any intervention by the operator.
In addition, the retention of the right internal residual humidity guaranteed by the “static” baking – aka no fan assisted – will prolong the shelf-life of the product: every maritozzo will remain soft for a long time, ready to satisfy even the most demanding palates.

Let’s see how to make them:

Fluffy Maritozzi

INGREDIENTS (for approx. 220 pieces)

5,000 g 0 or 00 flour W330
750 g liquid mother yeast
1,615 g eggs
1,075 g whole milk
200 g fresh yeast
80 g honey
1,290 g sugar
96 g salt
1,600 g butter
50 g orange and lemon peel
4 pods vanilla

Then choose from
1,075 g sultanas
50 g water for dousing
50 g Muscat grappa for dousing

To fill
Sweetened whipped cream to taste
Icing sugar to taste

S Series Multibake heat – Two-stage baking programme

METHOD

1. Pour the flour, sourdough starter, eggs, milk and honey into the mixer. Knead for 5 minutes on first speed, add the brewer’s yeast and continue for a further 5 minutes.
2. Add 1/4 of the sugar, continuing on first speed for 2/3 minutes, then switch to second speed and develop the gluten. Add the salt, the rest of the sugar and the flavourings alternating with half the butter. Mix until absorbed, then add the other half of the butter and any sultanas at low speed. End temperature of dough 26 °C.
3. Leave to rise for 40/60 minutes, then fold into a 3, flatten to 3 cm and place in a baking tin, seal with cling film or in a food bag and transfer to the fridge for 10-15 hours.
4. Remove from the fridge, break into 55 g and form into balls without squeezing. Leave to rest and, after 15 minutes, re-form them by squeezing tightly.
5. The maritozzi must rise at 26 °C with humidity for 2 hours.
6. In the meantime, set SerieS Multibake* for baking, creating a two-stage programme:
   Phase 1: 1 minute – 196 °C, 40 % top – 20 % deck
   Phase 2: 12 minutes – 190 °C, 10% top – 20% deck
   Delta power – 5% top – 2% deck
   Press start to allow the oven to rise in temperature
7. After the rising time has elapsed, polish with egg and milk, place in a warm place with low humidity until ready to bake.
8. Place in the oven, start the programme and bake at the sound of the timer.

*For Steambake and Pastrybake chambers, change the settings as follows:
Phase 1: 1 minute – 196 °C, 50% top – 25% deck
Phase 2: 12 minutes – 190 °C, 14% top – 25% deck
Delta power – 5% top – 2% deck

How to stuff the maritozzi

When they are completely cold, you can fill the maritozzi with plenty of sweetened whipped cream, then sprinkle with a little icing sugar.

Maritozzi how to store them

Cooked maritozzi, without filling, can be stored away from the air in an airtight container for up to 3 days.
Alternatively, once formed (see point 4), the maritozzi can be blast chilled and stored in the freezer for up to 10 days. When frozen, the rising time before baking will be about 4-5 hours.