Hi Subscribers <3
Beaming in from the Japanese countryside to send you this really good recipe for Maritozzi I developed for a recent fun collaboration with Pidapipó for Mother’s Day!
Maritozzi are a soft brioche style bun heady with the scent of orange and honey. During Lent they’re often studded with raisins and pinenutes but usually they are split and filled to the brim with (usually unsweetened) whipped cream. You can find them all over Rome in bars or pasticcerie – probably the most famous being Regoli. Maritozzi were super popular in the 50s and 60s and have recently made a bit of a comeback and are mostly enjoyed for breakfast with a cappuccino or coffee of choice!
My recipe is simple and the key to fluffy fragrant buns is a preferment which is made before creating the main dough. It’s a little step which improves both the flavour and texture of the buns!
I hope you enjoy baking these!!
Any questions, please ask!
Julia x
Maritozzi
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