Today we are going to prepare together a delicious typical recipe from Rome, maritozzi with panna. Some delicious buns considered one of the most exquisite sweets of the Roman confectionery tradition. It is one of their dessert par excellence and with which having breakfast is not only an absolute pleasure, but also a custom that is transmitted from ancient Rome.
Maritozzi with panna are a truly unique delicacyspongy sourdough buns with an intense fragrance given by the aromas used inside the dough, cut in half and filled with fresh whipped cream.
But,what is the history of these sweet roman buns? There are several legends about them and one of them takes us back to the time of the Roman Empire and where it is said that these sweets were already consumed when men went to work in the fields.
Other much more romantic stories relate to the maritozzi as a sweet prepared by marriageable women and that they sold in the Roman squares. The one that would have prepared the most delicious buns would be the one that would have the best chance of finding a husband, although there are also versions that tell us that maritozzi were given by husbands to their future wives as proof of love.
Whatever its true origin, the truth is that maritozzi are amazing sweetssoft, tender and that can also be flavored with many flavors to achieve your “own” maritozzi with panna.
In a glass bowl or in the mixer bowl, add all the dough ingredients except the butter. We begin to knead, and when the dough has gained some strength we add the butter at room temperature in small pieces. We continue kneading for 15 minutesIf it is by hand, it is better to do it with a French or Bertinet style kneading.
Let the block dough rise in a lightly greased bowl. until it doubles its volume. When this first rise is over, we degas the dough by squeezing it lightly with the knuckles of our hands.
We divide the dough into portions of about 80 grams, We ball them well so that they are round and tight and we place them on a baking tray lined with parchment paper. Let them rise again until they double their volume again.
We paint them with beaten egg and a splash of milk and bake them for 20 minutes at 160 degrees. While they are baking, we prepare the syrup to varnish the buns, for that in a saucepan we mix the water and the sugar and bring it to a boil. Let the mixture cook for a minute and reserve.
When we take the buns out of the oven we paint with the syrup and let them cool completely on a rack.
Once they have cooled, whip the cream. In a bowl add the very cold cream from the fridge and start beating with a mixer with rods, adding the icing sugar little by little. We have be careful not to overbeat so that the cream does not turn into butter. When it makes grooves and is firm, we pass it to a pastry bag.
Cut the buns at the top with a knife without cutting the base. Open the slit with your fingers and fill it with cream, removing the excess with a small spatula until the cream is smooth. Sprinkle with icing sugar before serving the maritozzi.
OXO Good Grips 11-Inch Steel Rod Hand Mixer
With what to accompany the maritozzi with panna
Of course we recommend, in addition to preparing them with our recipe, that when you go to Rome you do not miss the opportunity to try this unique specialty, the maritozzi with panna. It is a perfect dessert for breakfast, soaked in espresso coffee, and with which we recommend… why do you dirty your nose with cream!
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