Maritozzi

I have made this recipe several times, especially when I wanted something between a sweet bread and a sweet roll, but without the hassle of complicated fillings. I like that it doesn’t require special techniques and that you can get started without a long list of expensive ingredients. I usually prepare it when I want something sweet next to my coffee in the morning or if I have some stray raisins in the cupboard.

Quick Info

Total Time: around 2 and a half hours, most of which is for rising
Preparation Time: 20-30 minutes
Baking Time: 20-30 minutes (depending on the oven and the size of the pieces)
Servings: 12-18 pieces, depending on how big you make them
Difficulty: easy to medium, if you have kneaded dough before
Recipe Type: sweet rolls, for breakfast or snack

Ingredients

1 egg
150 g sugar
2 cubes of fresh yeast (50 g in total)
1 packet of vanilla sugar
Zest of 1 lemon
200 ml sunflower oil
Flour as needed (approximately 1 kg, maybe even less, depending on how much it absorbs)
Raisins (the amount is not fixed, I usually add a generous handful)
Warm milk (just enough to dissolve the yeast, about 50 ml, plus the rest for the dough – see steps)

Instructions

1. Start by dissolving the yeast in a little warm milk, not hot. Mix well to avoid lumps.

2. In a large bowl, beat the egg with the sugar until it softens a bit. Add the packet of vanilla sugar and the lemon zest. Add the oil and the dissolved yeast. Pour in the rest of the warm milk (enough to make a soft dough that you can work with).

3. Start adding the flour gradually, patiently mixing after each batch. At first, you can use a spoon, then switch to your hands. When the dough pulls together and no longer sticks to the sides of the bowl, start kneading on a work surface. The dough should be elastic, not too hard or too soft. Don’t rush with the flour – add only as much as you need.

4. When you are satisfied with the texture of the dough, add the raisins and knead them well into the mixture to distribute evenly.

5. Cover the bowl with plastic wrap and a clean towel. Let the dough rise in a draft-free place until it doubles in volume. Depending on the room temperature, this may take between 1 and 1.5 hours.

6. After rising, knead the dough for another two to three minutes to release excess air. Grease your hands with a little oil, break off pieces the size of an egg, and shape them into cylinders about 10 cm long. You can also make them round or oval, as you prefer. Place them on a baking tray lined with parchment paper, keeping space between them, as they will rise again.

7. Cover the tray with plastic wrap and a towel and let them rise again until they double in volume (30-40 minutes, sometimes even an hour).

8. Preheat the oven to 180°C. Place the tray in the oven and bake until they turn golden, about 20-30 minutes. If you have smaller pieces, check them after 20 minutes.

9. Remove them from the oven and, while they are still hot, brush them with warm water using a pastry brush. Sprinkle sugar over each one. Let them cool before moving them.

Why I make the recipe often

I find it very practical when I want something sweet, but I don’t want complications. It doesn’t require hard-to-find ingredients and you don’t have to wait too long after baking. They keep well for 1-2 days, can be packed for lunch, or given to kids.

Tips and Variations

Tips

Don’t add all the flour at once – sometimes you need less.
If you have time, you can use whole milk for a richer taste.
Grease your hands with oil when shaping the dough, not with flour – it won’t stick and won’t get heavy.
Rising is essential for the rolls to be fluffy.
Use a spacious tray and don’t overcrowd the pieces, so they don’t stick together while baking.

Substitutions

You can replace the raisins with dried cranberries or other dried fruits.
If you don’t have lemon, you can use orange zest.
You can use brown sugar, but the taste will be slightly different.

Variations

If you want more flavorful rolls, add a bit of cinnamon to the dough.
You can shape them round, oval, or even into small baguettes.
You can glaze them with sugar syrup instead of warm water for a shinier crust.

Serving Ideas

They are good plain, for breakfast, with milk or coffee.
They can be cut and spread with butter.
For kids, they go well with a little jam or jelly.

Frequently Asked Questions

1. What can I substitute for fresh yeast?
You can use dry yeast, but reduce the amount to about 14 g (2 packets). Activate it with warm milk, just like fresh yeast.

2. Can I use less sugar?
Yes, if you prefer less sweet options, you can reduce the sugar to 100 g. The texture will not be affected.

3. The dough turned out too soft, what should I do?
Add a little flour gradually, but don’t overdo it. The dough should be slightly sticky, not very dense.

4. If I don’t have vanilla sugar, can I use vanilla extract?
Yes, you can add a few drops of vanilla extract or vanilla sugar if you have it on hand.

5. Can they be frozen?
I do not recommend freezing, the texture changes after thawing and they are not as fluffy anymore.

Nutritional Values

Estimation for a medium roll (with the above ingredients):
Calories: 200-220 kcal
Carbohydrates: 38-40 g
Proteins: 4-5 g
Fats: 6-8 g

Values vary depending on the size of the pieces and how much flour you actually use. Sugar and oil are the main sources of calories.

Storage and Reheating

They store well in a paper bag or in a covered container at room temperature for 1-2 days. After that, they start to dry out. If you want to reheat them, a few seconds in the microwave will do, but they won’t retain their original texture. I do not recommend long-term freezing, they do not turn out well after thawing.

Dissolve the yeast in a little warm milk. In a bowl, mix the egg with the sugar. Add vanilla and grated lemon peel, oil, yeast, and milk. Gradually add the flour. Knead until you obtain an elastic dough. Finally, incorporate the raisins. Let the dough rise until you see it double in volume. After it has risen, knead the dough for a few more minutes. Grease your hands with oil, and with a knife, cut pieces from the dough, shaping them into cylinders of about 10 cm. You can give them any shape you desire. I chose this shape. Place the maritozzi on a baking tray where you have previously placed parchment paper, keeping a little distance between each. Cover them with plastic wrap and a towel and let them rise again until they double in volume. Place them in a preheated oven at 180 degrees until they turn golden brown. When they are ready, brush them with warm water and sprinkle sugar on each one.

 Ingredients: 1 egg 150 g sugar 2 cubes of yeast (50 g) 1 packet of vanilla grated zest of 1 lemon 200 ml sunflower oil flour as needed (approximately 1 kg) raisins

 Tags:  bread rolls buns