Maritozzi is a slightly sweet bun flavored with lemon zest and pine nuts. Traditionally, it often includes candied orange slices and raisins as well. In Italy, it is filled with fresh whipped cream.
1ozraisinssoak for 10 minutes in cold water before using
Instructions
PREPARE THE YEAST
Combine the yeast with the honey and a bit of water. Let it briefly until it begins to bubble. To the rest of the water, add salt, olive oil and zest and set aside.
PREPARE THE DOUGH
Mix together the flour and sugar. Combine the yeast mix with the flour.
Then, slowly mix in the water/oil. If using a stand mixer, use the paddle attachment to mix until the dough begins to form a ball.
When a ball has started to form, add the egg yolks.
Switch to the dough hook and knead the dough for about 6 minutes.
Add and pine nuts and any candied fruit. Knead by hand until the ingredients are distributed. Add flour as needed to create dough that doesn’t stick to your hands. It should still be very soft.
PROOF THE DOUGH
Cover and let the dough proof for a few hours until doubled in size.
FORM THE SWEET BUNS
Divide the dough into 12 pieces and form each into a ball. Pinch the back of each ball to pull it tight.
Cover with a damp towel or loosely with plastic wrap. Let the buns rise for another 30 minutes.
BAKE THE SWEET BUNS
Make an egg wash from the remaining egg whites. Brush the egg wash over the buns.
Bake the buns in a pre-heated 350° F (180° C) oven about 18 minutes. The internal temperature of the buns should reach 190°F (88°C).