Giro d’Italia - Stage 21: Rome
Today is the last day of this year’s Giro. I haven’t made daily dishes like in past years, and, while it was a huge endeavor, I really kind of miss making 21 daily, regional specific dishes. I wish I had more time to conduct regional research and come up with something new for me and you, but I no longer have that luxury. Today, the riders finish in Rome and I decided to make Maritozzi, a sweet glazed citrus brioche that is filled with vanilla sweet cream. I also topped some with shaved chocolate, chopped pistachio, or chopped candied tangerine. A dusting of powdered sugar is always welcome, too. These are amazing treats on their own, but even better with a nice cappuccino. Maritozzi date back to the Middle Ages and were the only sweet permitted to be eaten during Lent!
Maritozzi
adapted from Marcellina in Cucina
Sponge
1/2 cup bread flour
1.5 tsp active dry yeast
½ cup of whole milk, briefly warmed to ~100 degrees
Dough
2 cups bread flour
⅓ cup sugar
¼ cup extra virgin olive oil
1 tbsp honey
2 tsp vanilla extract
Grated zest of 1 orange and 1 lemon
¾ tsp salt
2 large eggs at room temperature
Egg wash
1 egg
1 tbsp of cream
Syrup
¼ cup sugar
¼ cup water
Toppings
Confectioners sugar
Chopped pistachio
Shaved high quality bittersweet chocolate
Chopped candied tangerine
Cream
2 cups cold heavy cream
2 tsp vanilla extract
~1 cup of confectioners sugar
Prepare the sponge by lightly stirring those ingredients in the bowl of a stand mixer with a rubber spatula. Cover with cling wrap and set at room temperature for an hour.
After an hour, add in 1.5 cups of the flour, followed by the remaining dough ingredients, and mix on low with the paddle attachment of your stand mixer until well combined. Then, add in the remaining half cup of flour and mix on medium speed for 5 minutes.
After 5 minutes, swap the paddle for the dough hook and scrape down the sides of the bowl. Continue to beat on medium speed for an additional 5 minutes.
Oil a work surface and your hands and remove the dough from the bowl to the oiled work surface. Flatten the dough into a rough oval. Fold the top over to meet the bottom and turn 90 degrees, then flatten into an oval again. Repeat this process 5 more times and finally shape it into a ball.
Place the dough ball in a clean oiled bowl, cover with cling wrap, and set at room temperature for 2 hours.
After 2 hours, divide the dough into quarters. Pull apart each quarter into 2 pieces. Shape each small portion into an oval and place on a parchment lined baking sheet. Be sure to spray the parchment with a little cooking spray. These will bake up too large to place on just one baking sheet, so place 4 on each of 2 prepared sheets.
Spray the tops of the pastry lightly with cooking spray and cover loosely with cling wrap and set at room temperature for an hour.
Meanwhile, make the simple syrup by dissolving the sugar water over medium heat in a small saucepan. Set aside to cool.
Preheat the oven to 350 degrees, setting the racks in the upper and lower third rungs.
Whisk the egg wash, brushing it over the dough, then bake the brioche uncovered for 14 minutes, rotating and switching the tray placement halfway through.
Remove from the oven and brush on the simple syrup glaze. Set the brioche on a wire rack to cool.
Meanwhile, prepare the toppings and mix the sweet cream ingredients with a whisk in your stand mixer until stiff peaks hold. Cover and chill until ready to use.
Once the brioche are nearly cool to the touch, using a serrated knife, cut out a small wedge from each. Pipe (or spoon) in the sweet cream, dust with confectioners sugar and add any toppings you like. A mix of all three options isn’t bad either! Serve immediately or chill covered for about 6 hours and remove them from the refrigerator 10 minutes or so before serving.
______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.
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