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|
|80 g||melted butter|
|a little bit of||grated lemon peel|
|1 package||vanilla sugar|
|1 pinch/es of||salt|
|1 tsp||xanthan gum|
|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.