Maritozzo goloso
Ingredients
- Panettone flour
- (W 320) g 1200
- Granulated sugar g 300
- Butter g 150
- Compressed yeast g 50
- Vanilla pod 1
- Eggs g 850
- Yeast starter g 300
- Salt g 30
- Milk g 550
- Sugar g 130
- Rice starch g 22
- Corn starch g 22
- Egg yolks g 165
- Vanilla pod ½
- Lemon g 2
- Pristine Hulalà Gold g 450
Preparation
- Dough
Pour the flour, half of the sugar, half of the butter, the compressed yeast and approximately 95% of the eggs into a kneading machine. When the gluten mesh has formed, add the appropriately matured yeast starter. Then add the remaining eggs beaten with the salt, then drizzle over the sugar, and finally add the remaining butter. When the dough is ready, divide into 55 g balls and arrange on a baking tray with baking paper, then leave to rise for approximately 4 hours at 26°C. Once risen, bake at 200°C for approximately 5 minutes. As soon as the balls have cooled, cut them in half with a knife and add the filling. - Filling
Bring the milk with the vanilla pod and lemon zest to the boil, and to one side mix the rice starch, corn starch, sugar, egg yolks and vanilla pulp. When the milk starts to boil, strain and pour into the sugar and egg yolk mix, put back on the heat and cook at 82°C. - Finish
Cut the maritozzi in the middle, but without dividing them completely. Fill with a thin layer of crème patisserie (approx. 18 g) and Hulalà Gold whipped into stiff peaks (approx. 90 g).
Trivia and tips
It would appear that the "maritozzo" dates back to the time of the Ancient Romans, who used to eat a sort of "sweet bun" with honey and raisins. In more recent times, the "maritozzo" became a good luck gift that fiancés gave to their intended on the first Friday of March (today's Valentine's Day). Here, the sweet was decorated with sugar depicting two pierced hearts, and sometimes a ring or a small gold item was hidden inside. The name comes from the burlesque corruption of the Italian word "marito" or "husband". A traditional sweet in Rome, today the "maritozzo" is celebrated by many pastry chefs. Its characteristic element is the typically abundant filling. The use of Hulalà vegetable cream helps to provide stability, besides flavour, to this traditional Italian sweet.
