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]
Maritozzi or maritozzo are terms referring to authentic Italian desserts which were originally made during Lent in the Middle Ages.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.
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.
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!
Yield: Makes 5x servings
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.
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