Maritozzo

GialloZafferano’s selected maritozzi are soft sweet buns associated with Rome and Lazio. Optional raisins, pine nuts and candied orange enrich the dough, while a sugar-syrup glaze and whipped-cream filling give them their distinctive finish.

Dry yeast and malt dissolve in a little of the warm dough water. The remaining water carries salt, the selected corn oil and lemon zest into the flour and sugar, followed by the yolks from two separated eggs.

Soaked and drained raisins can join the pine nuts and selected candied orange. The dough rises in a floured bowl, then is divided on a floured surface and shaped into small buns for further rising.

The reserved egg whites brush the buns before their final rise and bake. A separate sugar-and-water syrup is cooled, then brushed over the golden buns while they are still hot.

Once the buns have cooled, each is split and filled with cream whipped with powdered sugar. The recipe places maritozzi in Roman breakfast culture, also describing them as an afternoon treat with a light, creamy middle.