(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only)

This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they contained olive oil in place of animal fat. Originally, raisins, nuts and candied fruit were folded into the dough, but over time Romans came to favor a fluffier texture. Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire. Men gifted them to their sweethearts, sometimes with an engagement ring secreted inside. In fact, the name Maritozzi comes from the Italian word Marito, meaning husband.

Maritozzi are endlessly versatile. They can be big or small (we created these mini ones with entertaining in mind); they can be simple, filled with a dollop of fresh whipped cream, or sophisticated, brimming with mascarpone chantilly, lemon curd, or pistachio-infused whipped cream – be creative! – and studded with fresh berries, sliced fruit and dusted with powdered sugar or cocoa. The versions below incorporate fruit preserves, pomegranate seeds, chocolate hazelnut butter, and of course, a copious amount of whipped cream! We also enriched the dough with orange zest and vanilla beans for extra flavor.

Ingredients:

1 pound 6 ounces Redeemer bread flour
2 teaspoons salt
2 Teaspoons instant yeast

8 ounces water/milk
6 ounces olive oil
2 large eggs
1/8 cup honey

Directions:

  1. Measure out and mixed together the bread flour salt and yeast
  2. Melt 6 oz of butter in 4 oz of water
  3. Add 4 oz of water and the quarter cup honey Mix and add both large Eggs
  4. Mix wet and dry thoroughly making a Soft but not wet dough kneading for 1 to 2 minutes
  5. Take temperature in set 45 minute timer- Desire dough temperature is 85 degrees
  6. Set timer for 45 minutes and fold at that time.
  7. repeat step 6
  8. Once dough has doubled in volume, de-gass and portion into 10-12, 3-4 ounce pieces. round and cover with plastic and let rest for 15-30 minutes.
  9. Place on a baking sheet lined with a silicone mat, cover in plastic and allow to double in size before baking
  10. Pre-heat oven to 400 degrees for 30 minutes
  11. Whisk one egg and use to egg wash all the buns
  12. Load buns into oven and toss 3 ounces of water in the bottom of the oven for steam
  13. Bake until golden brown and internal temperature reaches 200 degrees. About 20 minutes