Maritozzo con la panna

The mighty Maritozzo. Brioche bun loaded with whipped cream, then presented with jam.

I researched an accompining treat the could be consumed with coffee in italy, and this is what I found.

Aside from being a popular accompaniment with coffee in Rome, this treat is also common in matters of courtship. If I were an Italian boy and I wanted to ask her out on a date, I would offer one of these as a gift to make my intentions clear. The name maritozzo means “little husband” in Roman dialect, and it was traditionally given by women to their lovers as a sign of affection

Enjoy…

Brioche

150g butter

14g yeast

25ml warm water

1Tbsn sugar

50ml milk

250g plain flour

2 eggs

Salt

200ml pouring cream

50g icing sugar

Raspberry jam

Method

Place flour and salt into a medium-sized bowl, then create a well in the centre.

Mix yeast with warm water.

Place eggs, yeast slurry, sugar, and milk into the centre of the flour well and gradually incorporate wets into dry ingreadients.

Once well mixed, sprinkle extra flour onto your work bench and kneed dough until it resumbels an elastic ball.

Take half of the butter and incorporate it into your dough until it is hemogenous. Then, incorporate the rest of the butter.

Mix through the butter thoroughly, then place dough back into a bowl, and cover with glad wrap or a damp tea towel. Prove for 3 hours in a warm place, or until the dough has doubled in size.

Once dough has proven, place onto the bench and knead again. Roll dough into four evenly sized balls. Place balls onto desired baking tray, cover with glad wrap (spray glad wrap with lubricant to prevent sticking it to your dough) and allow to prove for a further 3 hours, or until the dough balls have doubled in size.

Once dough has proven, baste with a little milk and place into a pre-set, 220c oven and bake for 8-10 minutes, or until golden brown.

Allow to cool, then cut brioche buns on the side, much in a similar way to resemble pac-mans face.

Take your pouring cream ad place into a mixing bowl, apply the icing sugar, them whisk until soft peaks are achieved.

Apply your whipped cream into your pre-cut brioche bun, and finish with a dollop of your chosen jam in the centre opeming of you brioche bun.

#Pickle pro tip – The recipe I used as the base for this recipe had the option to use up to 250g of butter. I went with 150g, but feel free to add more, or use less if you so desire.