Sunday Brunch with Maritozzi Buns!!

Heaven…

I haven’t filled these ones with cream as some people do.

The next ones, I will.

Roman sugar buns.

Originally made for Easter only, now made ALL YEAR round!!

Hooray!!

They are simply lovely, not too sweet and quite buttery.

Fantastic not only for brunch but all day…..

Delicious MARITOZZI buns

They taste divine too.

For me, I think the cream is nice but maybe overkill for some people.

I have seen them with pastry creme and whipped cream.

It would be a sin not to try them to see if it was too much:)

I just need to tuck the fruit in more, but I like it bursting out of the dough!!

Even though I am conscious, it may burn the fruit.

This is not the recipe I used but it is a good recipe.

The buns too, I have seen are also plain, without the fruit.

http://croce-delizia.blogspot.co.nz/2011/06/maritozzi-con-la-panna.html

Maritozzi buns…

So are you ready to get yeasty???

What will you need?

Stage one:)

Don’t be put off, it’s quite simple really!!

1 & 1/2 cups of raisins

Enough warm water to cover

4 tsps of dried yeast

1/2 cup warm milk

1/2 cup of Strong bakers flour

Integrating the raisins:)

Soak the raisins in enough water to cover and leave for about 60-90 minutes.

Drain the raisins, reserving about 1 cup of the liquid.

Warm the milk and stir in 2tbsp of raisin water and also the dried yeast.

Stand until creamy, about 10- 15minutes.

Add in about 1/4 of the raisin water and then the flour and mix well.

Cover and allow to stand for about 30 minutes.

Maritozzi dough, ready for slicing

Stage 2- What you will need!

3 and 1/2 cups of Strong Bakers flour

1/2 cup of sugar

1 tsp of salt

2 large eggs

2 egg yolks

Grated zest of one lemon

Grated zest of one orange

1/2 tsp of Vanilla Extract

130g butter , softened.

Shape the buns…

Uncover sponge mix and add in eggs, yolks, vanilla, lemon and orange zests.

Place flour, sugar and salt in a bowl and combine, then mix into the sponge zesty mix.

When well combined, add in the butter, 30g at a time until blended through.

Knead for about 8 minutes until smooth and elastic.

Place dough in lightly oiled bowl and cover tightly, leaving to rise for about 1 hour.

Buns ready for 2nd rising

Lightly pat the raisins dry and toss in a little flour.

Turn the dough out on a lightly floured board and pat out flat (as above) so you can incorporate the raisins.

Add the raisins (half of them) into the dough and then roll up the dough.

Reflatten the dough and repeat the process.

Allow dough to sit for 10 minutes and then cut and shape buns.

Place buns on baking tray and allow to rise for 30 minutes under a covered tea towel.

Mmmm ready to eat

Pre heat oven to 205 celsius.

Uncover buns and place in the oven.

Bake for 20 minutes.

they will puff up into big fat buns!!

Cool on racks .

Fill with cream when cool, if so desired , enjoy as is or with a smear of ricotta!!

Heaven….

ENJOY, ENJOY, ENJOY!!

Enjoy!!

Recipe adapted from the Fabulous Carol Baker ” The Italian Baker” 2nd Ed, 2011.