Maritozzi Quaresimali are different from traditional buns because they lack of whipped cream

2 1/2 teaspoons yeast, 3/4 cup (180 ml) milk, 6 Tablespoons light brown sugar, 1 teaspoon salt, 2 eggs plus 1 yolk, 8 Tablespoons (4 ounces) unsalted butter at room temperature, 1/3 cup chopped candied orange peel, 1/3 cup currents sprinkled with 1 tsp almond extract, 1/3 cup pignoli nuts, 3 1/2 cups (420 g) unbleached flour.

Directions: 

In a mixing bowl dissolve 2 1/2 teaspoons yeast in 3 Tablespoons water. Add the remaining ingredients. Mix well and knead for 5 minutes. Dough should be light and spongy. Let rise until doubled, about 1-1 1/2 hrs. Punch dough down and take egg-sized pieces and shape them in to somewhat flattened ovals. Dip each one into beaten eggs and roll in sugar. Place on a well-greased sheet pan and let rise until doubled for one hour. Bake at 375 F (188 C) for about 15 minutes, until golden brown. Remove to a wire rack to cool. Makes 12 to 14.

Recipe from http://italianfood.about.com/od/tastysweettreats/r/blr1967.htm


Receive more stories like this in your inbox