Ingredients for about 9-10 maritozzi:
- 250g of 00 flour
- 250g of Manitoba flour
- 50g of Dried Sourdough with Ruggeri Yeast
- 75g of sugar
- between 130 and 150ml of warm water
- between 130 and 150ml of warm milk
- 3g of salt
- 75g of soft butter
- a mixture obtained by mixing 25ml of water and 25ml of milk to brush the maritozzi
- granulated sugar for finishing
Preparation
In the planetary bowl (or by hand) mix the powders first and then add the liquids LITTLE AT A TIME (add only what your flours will absorb, otherwise you will end up with an unmanageable dough).
Finally, add the soft butter and work it for a long time to obtain a soft but not sticky dough.
Form a ball and leave it to rise in a buttered bowl, away from drafts, for 45 minutes (or until doubled in size – perhaps even an hour in the middle of winter).
After this time, take the dough, turn it out onto a floured pastry board and fold it as explained (I hope the photos are helpful).
Lightly roll out a flap of dough and then bring it back to the center.
Take the corner that has formed on the right, stretch it slightly and bring it back to the center.
Take the other corner that has formed on the right, stretch it slightly and bring it back to the centre.
Continue in this way until the round is complete.
Gently turn the dough over, leaving the folds underneath, and let it rest for about a quarter of an hour on a lightly floured pastry board, covered with a tea towel.
After this time, take the dough and shape it into braids.
Gradually arrange the maritozzi well spaced apart on a baking tray lined with a sheet of baking paper.
Brush them with the water and milk mixture (keep the leftovers) and let them rise until doubled in size (for me 45 minutes on a spring day).
Brush them again with the milk and water mixture and bake in the oven at 180° for about 20 minutes (or until they take on a nice golden color – for me in the lower middle of the oven).
Once baked, the maritozzi should be brushed for the third time with the same mixture of milk and water and finally sprinkled with granulated sugar.
Enjoy your snack!!
Note:
The mother yeast can be replaced with 20g of fresh brewer's yeast (or 5-6g of dehydrated brewer's yeast), slightly reducing the liquids (always adjust according to absorption).
