Maritozzi (Poetic Buns)

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 I want to celebrate Giacomo Leopardi, the great poet, with those exquisite buns. Actually Roma claims the ownership of those buns, but they are well known in all central Italy and I am sure that Leopardi enjoyed them in his Recanati.

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INGREDIENTS:

10 gr. of active dry yeast

450 gr. of strong flour

200 gr. of full-fat milk

100 gr. spoonful of sugar

125 gr. of seed oil (I used hazelnut oil)

1 Tsp of olive oil

30 gr of honey

1 egg

1 lemon’s grated zest

½ teaspoon of vanilla extract

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DIRECTIONS

Prepare the sponge:

  1. Sprinkle yeast and sugar into 50 ml of warm milk in a bowl and stir to dissolve (if you have a kneading machine you will save a lot of work).
  2. Mix it with 50 gr of floor, one tablespoon of sugar and the honey. let it rise for about one hour.

Prepare the dough:

  1. Mix the remaining sugar, milk, the egg, the oils, the lemon’s rind and the vanilla to the sponge.
  2. Add the remaining flour and knead it until you have a smooth and elastic dough (I used Kitchen Aid, with dough hook, speed two for about 20 minutes).
  3. Cover it with plastic wrap and let it rise three hour (but it depends on room temperature, less if it is a hot summer day).
  4. Knock back the dough and make the buns (around 12).
  5. Let it rising for another ½ an hour, and glaze them with some olive oil.
  6. Bake it in a preheated oven at 400°F/200°C for 25 minutes until golden and light. If you have a steam oven like me, then just use the sweet rolls program.
  7. Turn out onto a wire rack and leave to cool.
  8. When cooled sprinkle with icing sugar, and if you want to feel yourself in Rome, open it and fill it with whipped cream.

 

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