18th Century Italians Proposed With Cream Buns—Do the Similar With Our Maritozzi Recipe

The summer time earlier than I graduated from faculty, I traipsed round Italy with nothing greater than a big backpack and an empty abdomen. I traveled all around the nation, desirous to strive the native delights of each metropolis I ended in: I devoured seafood risotto in Venice, schiacciata (a Tuscan flatbread) in Florence, and tortelli in Parma, amongst many different memorable meals. In Rome, I first encountered maritozzi—candy brioche-like buns stuffed with whipped cream. The buns are sometimes bought with nothing greater than the whipped cream filling and a lightweight dusting of confectioners’ sugar, although some pastry outlets garnish them with chopped nuts, chocolate curls, or recent fruit. It’s my idea of a breakfast of champions—particularly when served with a scorching cappuccino.

Maritozzi have apparently been round since medieval occasions. In keeping with quite a few sources, a model of the pastry made with nuts and dried fruit was as soon as eaten as a Lenten deal with. (Though it might sound implausible as an abstemious pastry, it is doubtless they might have been allowed throughout Lent as a result of the bun was made with olive oil as a substitute of animal fats—and presumably not stuffed with cream within the Lenten model.) Maritozzi had been additionally an important a part of marriage proposals: In Saveur, author Rebecca Firkser notes that “a person would give his supposed one in all these buns, even perhaps having a hoop or one other token of affection baked inside—thus incomes the maritozzi their title,” as “marito” means “husband” in Italian. 

Someplace alongside the best way, maritozzi turned a extra frequent fixture of Roman pastry outlets, and right this moment, many institutions promote the buns year-round. Craving for the pleasant cream-filled treats I loved on my journey to Italy a few years in the past, I took it upon myself to give you a selfmade model that’s virtually pretty much as good as one you’d discover from a Roman pasticceria: a young orange-scented bun sweetened with honey, enriched with olive oil, and stuffed with mascarpone whipped cream.

Getting the Dough Proper for Maritozzi

Many maritozzi recipes use wealthy, buttery brioche dough for the buns. In my analysis, nonetheless, I got here throughout many conventional Italian recipes that had no butter in any respect—as a substitute, most maritozzi doughs name for olive oil. I made a decision to skip the butter and use olive oil as a substitute. For the plushest buns, I additionally used a variation of shokupan (milk bread) dough, which will get its tenderness not from butter, however from a scalded flour combination like tangzhong or yudane. 

Tangzhong is made by cooking flour and water or milk collectively on the range till thickened, and requires about 4 elements water to at least one half flour. Yudane, however, sometimes makes use of equal elements liquid to dry components, and is made by whisking boiling water or milk into flour. Each strategies assist the starches within the flour—amylose and amylopectin—hydrate and gelatinize, producing a moister loaf that resists turning into stale longer than breads made with no scalded flour combination. “As a result of a gelled combination of flour and water is drier in texture than an equivalent ungelled one, it means that you can make a dough with extra water in it than it might in any other case include—with out turning it to soup,” our contributor Andrew Janjigian writes in his shokupan recipe. “I name this ‘stealth’ hydration: The additional water is there, however you possibly can’t see or really feel it within the dough.” 

Janjigian’s shokupan recipe makes use of a intelligent method that’s barely totally different from the standard yudane technique: As a substitute of equal elements flour and liquid, he makes use of one half flour to 3 elements liquid, and swaps out the wheat flour for glutinous rice flour, which is almost 100% amylopectin. As a result of amylopectin molecules are extremely branched, they’re “unable to stack collectively and crystallize as effectively,” Janjigian writes, which helps the loaf keep softer for longer. He has you pour boiling milk over glutinous rice flour and sugar, then whisk it till it turns into a pudding-like consistency, which permits the rice flour to swell and gelatinize—attaining the identical factor because the stovetop technique however with a lot much less effort. 

Utilizing his milk bread recipe as a place to begin, I made a number of tweaks till I landed on a maritozzi dough I used to be pleased with: I swapped the butter for olive oil, sweetened the dough with honey as a substitute of granulated sugar, and included recent orange zest to offer the buns a citrus kick. The result’s a luxuriously delicate and subtly candy dough that’s scrumptious sufficient to eat by itself—however, sure, even higher when stuffed with cream.

Proofing and Shaping Maritozzi Dough

After the dough is blended, it sits at room temperature for as much as 90 minutes, which helps jumpstart the fermentation course of. The dough is then refrigerated for no less than two hours, which helps it agency up and makes it simpler to form into spherical buns. You may also go away the dough within the fridge for as much as 24 hours. This offers the dough an extended, slower proof, leading to much more flavorful buns and supplying you with extra flexibility on while you bake them. For instance, you would prep the dough at evening and bake the maritozzi the following morning. Simply do not let the dough sit within the fridge for greater than 24 hours, or they’ll overproof. 

When the dough has proofed, you’ll divide it into eight equal parts, then pre-shape every right into a spherical—which helps align the gluten strands into the final form you need—earlier than permitting the rounds to relaxation for half-hour. The resting will make it simpler so that you can ultimately end shaping the buns. When you’ve ever labored with pie or bread doughs and have seen the dough springing again, it’s as a result of gluten growth has made the dough elastic. Giving the dough time to relaxation reduces its elasticity, making it simpler to form. To form the buns, you merely need to cup the dough in your hand, set it onto a flippantly floured countertop, then roll it in a round movement till a decent ball kinds. It’s enjoyable—and therapeutic.

Filling and Topping Maritozzi

The 2 most typical fillings for maritozzi are whipped cream and whipped cream with mascarpone, a wealthy, delicate recent Italian cheese. Whereas whipped cream is scrumptious by itself, I a lot choose the additional creaminess and delicate cultured taste that mascarpone brings. Plus: Its thickness helps stabilize the filling, making it doable for the maritozzi to take a seat at room temperature for an hour or two—like for a brunch or picnic—if wanted.

As for toppings for the cream-filled maritozzi, you possibly can’t go fallacious with a easy dusting of confectioners’ sugar. However when you’d like so as to add some texture and colour, chopped toasted pistachios, chocolate curls, and candied citrus are all good choices. You might even high them with sliced recent strawberries. One thing tells me you’ll take pleasure in these “marry me” buns whichever route you go.

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