Traditional leaven sweet breads, with sultanas and filled with cream.  Suitable for freezing.  After defrosting, warm for a few minutes in the oven and enjoy!


500 g Mix B - Bread-Mix
300 ml warm milk
42 g brewers' yeast
2 packages dry yeast
4 egg yolks
75 g sugar
80 g melted butter
a little bit of grated lemon peel
1 package vanilla sugar
1 pinch/es of salt
1 tsp xanthan gum
150 g raisins
For brushing:
1 egg
2 tbsp milk, mixed
For the filling:
400 g whipping cream


  • Place the flour, xanthan gum, sugar, grated lemon rind, vanilla sugar and salt in a bowl.   
  • Dissolve the yeast, either fresh or dry, in a little lukewarm milk.   
  • Add the yeast to the flour, along with the yolks and the butter; work everything until you have a smooth batter.  
  • Add the sultanas. Form the mix into a large ball shape, then cut into 15 pieces.   
  • Shape into oval forms, then place on a tray lined with greaseproof paper.   You will need to use 2 trays.  
  • Place the trays in a warm place and let the dough rise for around 1 hour.  
  • Brush the maritozzi with egg beaten in a little milk, then cook them in a pre-heated oven for around 25 minutes (upper and lower heat, middle shelf).
  • Let them cool. Cut a small hole in the middle of each and fill with whipped cream. 
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