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Recipes
Home   Recipes   French Brioche With An Italian Twist: Ultra Soft Tiramisu Maritozzi

French Brioche With An Italian Twist: Ultra Soft Tiramisu Maritozzi

French Brioche With An Italian Twist: Ultra Soft Tiramisu Maritozzi

There are plenty of brioche bread recipes out there, but sometimes, you want a little more than just sandwiching a patty between them.

This Italian bread recipe is for those of you who are fond of brioche bread (we are talking to ourselves here too). A fluffy bun combined with strong coffee cream, and finished with a dusting of cocoa. [Go straight to recipe]

What Is A Maritozzi?

Maritozzi or maritozzo are terms referring to authentic Italian desserts which were originally made during Lent in the Middle Ages.

“Maritozzi” was adapted from the word “Marito” which basically means a husband.

Historically speaking, the original maritozzo was known as a soft roll of bread stuffed with vanilla cream.

During the medieval Rome era, this dessert was eaten at the time of Lent and was supposedly used by groom-to-be’s to hide their engagement ring.

In recent times, the maritozzi is coming to popularity, and many professional chefs and home bakers are creating their own versions, which involves improved fillings and toppings.

Why Do We Proof Bread Dough Twice?

In getting a perfect maritozzi, you need light and fluffy brioche bread to start with.

In simple terms, proofing is the fermentation process of the yeast in your dough. During the proofing, you’re letting the dough sit for specified times, allowing it to rise.

Normally, in a brioche recipe, the dough needs to be proofed twice. In the first proofing, you develop the gluten by shaping the dough into a round ball on a floured surface then let it sit in a large bowl covered with a towel or plastic wrap for about 1 hour.

A second proof gives the dough time to develop flavour, and also provide the yeast more time to react and create the structure for your bread. This helps your bread develop a better, more complex flavour, as well as a chewier finish.

The second proofing can also be at low temperatures. If the dough is placed in the fridge to rest, it will take a much longer time (up to 48 hours) but you will really allow the flavours to develop.

Twice proofed milk bread loaf

Next-Level Brioche Recipe: Tiramisu Maritozzi

An authentic maritozzi recipe can always be tweaked by making it more flavourful.

A creamy tiramisu filling is an excellent way to spruce up ordinary brioche buns. This hybrid of tiramisu and brioche bread is going to be perfect for Christmas gatherings!

Tiramisu Maritozzi

Yield: Makes 5x servings

Ingredients

Maritozzi

  • 120g whole milk, lukewarm
  • 5g instant yeast
  • 15g granulated sugar
  • 225g bread flour
  • 1 medium egg (~55g with shell)
  • 5g salt
  • 35g unsalted butter, softened
  • Egg wash for brushing

Tiramisu Filling

  • 100g mascarpone
  • 75g heavy cream
  • 20g confectioners’ sugar
  • 2g vanilla
  • 30ml coffee (if using instant coffee instead of espresso, mix 5g instant coffee with 20 ml hot water)
  • 10g cocoa powder for dusting

Directions

Prepare bread dough:

  1. In a small bowl, bloom the yeast by combining your yeast with warm milk and sugar. Let it bloom for 5 minutes or until the mixture starts foaming. This is an optional step for instant yeast, but it helps to check the efficacy of your yeast.
  2. In the bowl of your stand mixer, mix the bread flour and salt until just combined. Add in the bloomed yeast and start mixing, using the dough hook, on medium speed for 2 minutes.
  3. Add in the egg and mix until well combined, occasionally scraping the sides using a dough scraper.
  4. Add in the butter, one tablespoon at a time, and continue to knead on medium speed for 8-10 minutes or until it’s not sticking to the sides of the bowl. At this point, the dough should be smooth and supple, a bit sticky but handleable.
  5. Grease a large bowl with some oil (we recommend using a paper towel dipped in some oil)  and then transfer your dough into the greased bowl. Cover it with a cling wrap or damp towel and let it proof, at the warmest corner of your kitchen, for an hour or until it doubles in size.

Prepare your Tiramisu filling

  1. In a medium bowl, sift in the confectioners’ sugar, and add in your heavy cream, mascarpone, and vanilla. Using an electric mixer or a whisk, mix until it forms soft peaks, and until there are no lumps of mascarpone visible.
  2. Transfer the cream to a piping bag and let it chill in the fridge.

Baking your bread

  1. Cut your dough into five parts equal to ~80g each and shape it into a round ball.
  2. Line your baking sheet with a piece of parchment paper and place the rounded dough on the sheetat least 5 cm apart from each other.
  3. Cover the dough with a clean towel and let it proof for one hour.
  4. 15 minutes before it’s done proofing, preheat your oven to 190°C.
  5. Beat an egg in a small bowl to make your egg wash. Brush the bun with egg wash and bake for 13 minutes, or until golden brown.
  6. Transfer to a cooling rack and let cool completely.

Assembly

  1. Using a bread knife, slowly slice, with a rocking motion, down the center of the bun, making sure not to cut it all the way through. You want to be able to open the bun slightly, almost like a butterfly.
  2. Brush the insides of the bun with your coffee, and then fill the opening with the tiramisu cream.
  3. Using a palette or butter knife, gently scrape the fillings, starting from one end of the slit, through to the other side. Be gentle, and have fun with it!
  4. Before serving, carefully dust cocoa powder on the top of the maritozzi.

Storage/serving notes: Without the cream, the bun can last up to two days while stored in an airtight container at room temperature.

However, once you add the filling, it has to be consumed right away. Otherwise, the maritozzi has to be chilled at all times.

Read Next: What Is Brioche Bread? A Beginner's Guide To A Rich, Buttery Bread



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