Roman Breakfast Pastries
maritozzi are traditional lightly sweet soft buns made with
raisins and candied orange peels: no other flavors or spices are added not to spoil the fragrance of the bun or
the sweet aroma of the whipped cream that usually fills it up.
Delicious maritozzo served at Chalet del Pincio in Civitavecchia
typical Roman delicious brioche-like buns are offered for breakfast in all bars in the Eternal City and in bars
in the region of Latium; they are filled with whipped cream and served next to a steaming and fragrant
Maritozzo, meaning little husband was the dialectal, confidential and charming
way to address in a lovely tone the husband, in Italian marito.
also, a popular legend in reference to the maritozzi that in old
times one of the necessary requirements for girls looking for a husband was the ability to bake good buns: hence
because these pastries would bring in a successful marriage and a marito the name morphed into the affective
maritozzi most be served fresh, the same day they are baked: if, as per recipe, 24 maritozzi are too many make
to prepare the maritozzi can be kneaded by hand, but it is a hard job that will present some difficulties: we
suggest using an electric mixer in order to simplify this part of the preparation.
of water is variable, depending on the humidity of the air and on the dryness of the flour: at the end, the
dough should be softer and stickier than the consistency of bread dough.
· 1 lb. & 10 oz. unbleached all purpose flour - Divided
· ½ cup of milk or ½ pint
· 2 oz. fresh active yeast
· 5 oz. sugar
· 2 oz butter, at room temperature or 6 tablespoons of
· 3 medium eggs
· 2 egg yolks
· 1¼ cup water (more or less)
· ¾ lb. raisins, washed, soaked and drained
· Peels of 2 oranges
· 2 teaspoons of salt
· Extra flour to add and to dust
· Egg wash. 1 egg beaten with 2 tablespoons of water
Starter for the Dough
In a small bowl dissolve ¼ of a cup of warm water
with the yeast. In a larger bowl mix the sugar and 1 cup of the weighted flour, add the milk and the yeast
mixture; combine until it is well blended and a soft dough is obtained. If it is too dry add some water (no more
than ¼ of a cup), if it is too watery add some of the flour (no more than 2 oz.).
Make a ball and with a sharp knife make a cut
crosswise on the top to facilitate the dough to rise; cover and set aside in a warm place until it almost
doubles in size, 1 to 2 hours.
Prepare the orange peels:
rinse with cold water, dry and bake at 375 degrees for 15 minutes. When cooled, cut them with scissors into thin
strips and finely dice them.
In a medium size pot
without a cover, at a medium heat place the diced orange peels, one tablespoon of water and one tablespoon of
sugar; bring to a boil, remove from heat and keep on the side.
Place into the mixer the remaining flour and the
starter, use the paddle and start to mix at a slow speed.
Add the eggs, 1 at a time, and wait until each
additional egg is absorbed into the dough, before adding more.
Add the butter, a small piece at a time and wait
until each piece is absorbed into the dough, before adding more.
Add half of the remaining water and the salt;
increase the speed to a medium and beat for 3 minutes.
At the beginning the dough will appear crumbled
and sticky but as it kneads, add as much as needed of the remaining water, until the mixture will turn into
shiny and elastic dough.
Scrape the dough from the side and bottom of the
bowl and change the paddle to a dough hook. At a medium speed, knead dough and after a while the dough will pull
away from the side and bottom of the bowl and it will be soft and satin.
Total time to mix the dough should be about 15
Remove the hook, transfer the dough into a
floured bowl and let it rest covered in a warm place for about 2 hours: dough should almost double in
Transfer the dough onto a floured surface add and
mix in the raisins and the orange peels, then divide it into 4 pieces.
One piece at a time, knead it briefly and divide
it into 6 pieces; use dusting flour if dough is too sticky. Repeat until you finish all dough and at the end you
will have a total of 24 pieces of dough.
knead a piece of dough at a time, shape with your hands into a ball, then form an oval roll and place into the baking pan
greased or lined with parchment paper 3 inches apart; gently press down each piece with your hands to lightly
parchment paper or plastic sheet and let it rise again for about 45 minutes.
maritozzi with the egg wash and bake at 400 degrees for 10 to 12
after 8 minutes and if they are baking too fast, tent with aluminum foil and bake until golden
maritozzi stuffed with whipped cream and a cappuccino on the
Maritozzi with whipped cream prepared at
Bar Il Maritozzaro at
Via Ettore Rolli 50, Roma