Bianca's Maritozzi

Maritozzi are traditional Roman leavened sweets, soft sweet rolls enriched with raisins, pine nuts, and candied fruits, generally sliced and filled with whipped cream. Not knowing the specific version of “Bianca’s Maritozzi,” I will provide you with the classic recipe for Maritozzi with a variation that might resemble a more personal and creative reinterpretation.

Ingredients

• 500 g of type 00 flour
• 100 g of sugar
• 25 g of fresh brewer’s yeast
• 200 ml of warm milk
• 1 pinch of salt
• 2 eggs
• 70 g of soft butter
• Grated zest of 1 orange and 1 lemon (for the variant, you could use only orange if you prefer)
• 80 g of raisins
• 30 g of pine nuts
• 30 g of candied fruits (in this variant, you might omit them or substitute with chopped chocolate or crushed nuts)
• Whipped cream (quantity to taste for filling)
• Icing sugar for decoration

Preparation

1. In a large bowl, dissolve the yeast in the warm milk and gradually add 150 g of flour, stirring until a smooth mixture is obtained. Let the sponge rest, covered with a cloth, in a warm place for about 30 minutes or until it has doubled in volume.
2. Add sugar, soft butter, eggs, a pinch of salt, and the grated citrus zest to the sponge and mix well.
3. Gradually incorporate the rest of the flour, working the dough until it becomes smooth and elastic.
4. Add the raisins previously soaked in hot water and squeezed, pine nuts, and candied fruits or your choice of variants (such as nuts or chocolate).
5. Form the dough into oval rolls and place them on a baking tray lined with parchment paper, leaving space between each one.
6. Let rise for another 90 minutes in a warm place, protected from drafts, until they have doubled in size again.
7. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the maritozzi have turned golden brown.
8. Let the maritozzi cool on a wire rack.
9. Slice the maritozzi horizontally but not all the way through (creating a sort of pocket) and fill each one with plenty of whipped cream.
10. Dust with icing sugar before serving.

Curiosity

Maritozzi were traditionally eaten during Lent. Their sweetness was allowed in a period when dietary restrictions were seen as the norm. Legend has it that Roman fiancés would offer a Maritozzo to their beloved as a sign of love on the first Friday of March, giving rise to the saying “prendere per i maritozzi” (taking for maritozzi), which means to court.