This week's bake are Maritozzi from Claire Saffitz of Dessert Person. They are homemade Brioche buns filled with Mascarpone whipped cream and sprinkled with powdered sugar !
During the Roman age, the Maritozzo was the main meal wives used to prepare for their husbands who went out to work very early and needed a filling meal. There are evidences of the Maritozzo even in the medieval period, when this excellent dessert was made with the addition of candied fruit or raisins. The Maritozzo was also a typical dessert of Lent, the only one food pleasure nobody could renounce to, even during this Easter fasting period, and for this reason it was even called "Er santo Maritozzo", as if to say it could be allowed, despite the strict religious restrictions.
There are several fun facts related to the birth of this dessert: one dates back to 1800, when the Maritozzo was a speciality given as a demonstration of love to the future bride by her betrothed. According to legend, its name probably takes origin by the word "husband" (in Italian "marito"), lately became "maritozzo".
It was given on the first Friday of March, the then Valentine's Day; on that occasion, the betrothed gave his beloved the tasty Maritozzo, containing a ring as a promise of a life together
Here is the recipe for the Brioche buns:
BRIOCHE
4 cups all-purpose flour (18.3 oz / 520g), plus more for the surface and dusting
1 teaspoon active dry yeast (0.11 oz / 3g)
¼ cup sugar (1.8 oz / 50g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
6 large eggs (10.5 oz / 300g), at room temperature
¼ cup whole milk (2 oz / 57g), at room temperature
2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature
1 large egg, beaten, for baking
SYRUP
½ cup Demerara sugar
Pinch of kosher salt
½ cup water
1 tablespoon dark rum
2 teaspoons vanilla extract
CREAM FILLING
1 cup mascarpone
1 cup heavy cream
Pinch of kosher salt
2 tablespoons confectioners’ sugar, plus more for serving
2 teaspoons vanilla paste
Brioche dough
Proof the yeast: In a small saucepan, gently warm the milk over low heat, swirling the pan, just until it’s lukewarm but not hot, about 105°F on an instant-read thermometer (you can do this in the microwave, too, but beware of overheating). Pour the milk into a small bowl and whisk in the yeast to dissolve. Set aside until the mixture is foamy, about 5 minutes.
Combine the ingredients: In the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture, followed by the eggs.
Mix the dough in a stand mixer: Set the bowl on the mixer and attach the dough hook. Mix on low speed until a shaggy dough forms, about 1 minute. Increase the speed to medium and mix until a dough comes together around the hook. Continue to mix, scraping the dough from the hook occasionally, until the dough is very supple, soft, and cleanly pulls away from the sides of the bowl (it will still stick to the bottom), adding an additional tablespoon or two of flour if the dough continues to stick to the sides, 8 to 10 minutes.
Work in the butter: With the mixer still on medium, add the butter one piece at a time, allowing each piece to fully incorporate into the dough before adding the next. Be patient, as working in all the butter can
take about 15 minutes or more
Let the dough rise once and chill: Gather the dough, which at this point will be extremely soft and supple, into a ball and lightly flour it all over. Place the dough inside a large bowl and take a photo so you have a point of comparison as it rises. Cover it with plastic wrap and let the dough sit at room temperature until it has nearly doubled in size, 1 to 1½ hours.
Place the bowl in the refrigerator and chill for at least 8 hours and up to 24 (not only will refrigerating the dough make it firmer and easier to handle, it will improve the flavor as well). At this point, the dough is ready to be used in the recipe.
For the rest of the Maritozzi recipe watch Claire Saffitz on YouTube:
https://www.youtube.com/watch?v=ZeynHa7j0mU
Here are some pictures of the bake:
Have a great day !
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