These slightly sweet buns, made with left-over dough and enriched with pine nuts and raisins, were once also allowed during the Lenten period. They were very different from the current fluffy brioches, being much sweeter and, above all, buttery.
The recipe I propose is from the pastry chef Nazzareno Lavini.
Obviously, being a dessert of the Lenten period, it is absolutely forbidden to fill them with whipped cream.

Maritozzi: Roman sweet buns

  • Preparation time: 17-18 hours
  • Ingredients for 18-20 Maritozzi
  • Difficulty: Difficult recipe

  • Ingredients
  • For the sponge:
  • 4 oz (100 grams) of all-purpose flour
  • 1/3 cup 1 tbs (90 grams) of milk
  • ½ oz (10 grams) of fresh brewer’s yeast
  • For the dough:
  • 7 oz (200 grams) of bread flour
  • 7 oz (200 grams) all-purpose flour
  • 2 ½ oz (60 grams) of sugar
  • ½ oz (10 grams) of honey
  • 2 medium eggs
  • ½ cup 3 tbs (165 ml) of milk
  • 2 oz (50 grams) of butter
  • 4 tbs (50 ml) of seed oil
  • ½ oz (8 grams) of salt
  • 4 oz (100 grams) of raisins
  • 2 ½ oz (60 grams) of pine nuts
  • To brush:
  • 1 tablespoon of milk
  1. Instructions
  2. In a bowl, prepare the sponge. Dissolve the yeast in the milk and then add the flour. Mix well. Cover the mixture with clingfilm and let it rise in a warm place until it has doubled in size (around 30 minutes).
  3. Soak the raisins in a cup of hot water for ten minutes. Drain them and squeeze them well.
  4. Prepare the dough.
  5. Using the electric mixer, mix the sugar with the honey, the eggs, and half of the milk. Add enough flour that the dough becomes stringy and elastic (you will see it begin to cling to the whisk / beater of the mixer). At this point add the sponge, the rest of the milk, and the flour.
  6. Knead until the dough becomes elastic and smooth.
  7. Now add the salt, the spatulated butter, and finally the oil. Work long enough to absorb all the fats.
  8. Finally, add the raisins and pine nuts.
  9. Let it rise for about an hour, covered at room temperature.
  10. Refrigerate for at least twelve hours.
  11. After this time, take the dough out of the fridge and let it return to room temperature (about two hours at 75°F).
  12. Take the dough and divide it into blocks of 2 ½ oz each. Form the buns. Stretch the balls by forming buns slightly elongated at the two edges.
  13. Preheat the oven to 350° F.
  14. Put the maritozzi on a baking sheet covered with parchment paper. Cover and leave to rise until doubled in size (about two hours if the room temperature is 75°F).
  15. Brush the buns with milk and then bake them in the oven for about twenty minutes.

Tips to ensure the success of the dish:

  • Before adding the butter and oil, the dough must be elastic. You must do the veil test by taking a piece of dough and pulling it between your hands. If it does not break but stretches to form a veil, it is ready.
  • The rising time depends on many factors, especially the room temperature.
  • The timing of cooking in the oven depends a lot on your particular oven.