Maritozzo” is a sweet bun or roll, made out of a yeast dough, and usually enjoyed with whipped cream. I’d like to suggest a new version of this Italian treat filled with fresh figs and hazelnuts. The crunchiness of hazelnuts goes well with creamy texture of the figs. I’ve tried also a different filling with fresh figs and cinnamon. Choose you favorite filling.
Ingredients for about 16 Maritozzi
500 g of all purpose flour
100 g of sugar
50 g of extra virgin olive oil
100 ml of milk
100 ml of water
25g of active dry yeast
about 4 hazelnuts for each Maritozzo
– Whisk together the flour, sugar and yeast in a medium bowl.
– Mix 1 egg, milk and extra virgin olive oil in a small bowl.
– Put the flour with the baking powder on the work surface and make a mold in the center, add the mixture with egg and then add the water. Rub some olive oil on your hands to prevent sticking. Knead the dough with your hands for 5 minutes.
– Put the dough in large bowl, cover it and let it rise until doubled (for about 2 hours).
– When the dough is ready, preheat the oven to 200°C or 400 F. Peel the figs and line 2 baking sheets with parchment paper.
– Divide the dough into 16 pieces and cover them with an upside down bowl. Rub some olive oil on your hands to prevent sticking. Take a piece of dough and cut it in half. Then shape the two piece of dough into flat disks. Put about an half fig on a disk of dough and squeeze it, add some hazelnuts or cinnamon powder. Top this disk with the other one and seal the ends by pinching them.
– Place Maritozzo in the baking tray, using a pastry brush, lightly coat the top of Maritozzo with beaten egg yolk.
– Bake for 15 minutes at 200°C
– When your small sweet bread rolls are cold sprinkle with powdered sugar. You’ll have to eat your Maritozzi in a couple of day, fresh figs of the filling don’t stay for very long.
More Recipes on www.recipeswitholiveoil.com