Ingredients for 4 people
For the maritozzo:
Pre-dough
100 gr 00 flour
5 gr brewer's yeast
100 gr fresh milk
Dough
55 gr granulated sugar
10 gr invert sugar
120 gr whole eggs
170 gr fresh whole milk
7 gr brewer's yeast
350 gr flour 00
7 gr malt powder
5 gr grated orange peel
70 gr evo oil
10 gr fine salt
For the nougat cream sauce:
250 gr fresh cream
41 gr granulated sugar
57 gr egg yolk
52 gr white nougat
4 gr gelatin leaf
For decoration:
Icing sugar
Mixed dried fruit and candied fruit.
Procedure:
For the nougat custard
Using a mixer, whip the egg yolk with the sugar and set aside. In a small saucepan, bring the cream to 50° (with the help of a specific thermometer) and incorporate the yolk and sugar mixture bringing everything to 84° turning with a whisk thoroughly. Check the temperature and when it has dropped to 40° incorporate the isinglass and nougat cut into not too large cubes and melt. Using a blender, puree the cream for a few seconds and then put the mixture in a pastry bag and let it rest in the refrigerator for 30 minutes at 0/2 degrees.
For the maritozzo:
For the pre-dough:
Dissolve yeast in milk and add flour until mixture is created and let rest and rise until doubled in volume.
Final dough:
In the planetary mixer pour the sugar, inverted sugar, eggs, milk and yeast and spin for a few seconds then add the flour and malt, halfway through the dough add the initial pre-dough.
When the dough is firm you can add the oil, salt and grated orange until fully absorbed. When the dough is completed let it double its volume inside a bowl at room temperature and then place it in the refrigerator overnight, covering it.
Form into 40/50-gram balls and place in a baking dish covered with baking paper and let rest for a couple of hours. Before baking brush the surface with beaten egg and bake at 180 degrees for 15 to 20 minutes. Once baked wait for a couple of hours then cut the surface forming a V, douse with cold espresso coffee and fill with nougat cream cheese. Garnish as desired with dried fruit and candied fruit.
Helpful Tips:
Shape: To get the classic oval shape, stretch the dough balls slightly.
Storage: The maritozzi can be frozen and enjoyed anytime by letting them thaw in the refrigerator.
Decoration: An icing of powdered sugar and water adds a shiny, refined touch.
