Husbands and wives Homemade pie


    • ME: “Darling, I have the husbandzzi rising!”
    • HIM: “Good! We need cream…”
    • ME: “No, I'm with raisins and pine nuts”
    • HIM: “…alright…”

In the afternoon after having baked them, same little theatre:

    • ME: “Do you want a husband? I just baked them ♥_♥”
    • HIM: “But we needed cream, Maritozzi are eaten with cream!”
    • ME: “But so?! I told you that with these the cream is not essential…”

I just give up, there's no point in explaining to someone who doesn't want to hear it. There are husbands and husbands with cream, husbands and stubborn husbands. Mine falls into the second category… The recipe comes straight from Paoletta, I haven't changed a thing (I'm still not familiar enough with leavened products to launch into experiments, I first have to master the material a little). They are delicious, I happened to eat them in Rome a few years ago and I will soon taste them again on site because a Roman weekend is booked! -. In the meantime I enjoyed these and I will enjoy them again between now and leaving. My husband also appreciated them, his comment: “… delicious! maybe with a little cream…” Sgrunt!

Maritozzi with raisins and pine nuts

  • 335 g of flour (half Manitoba and half 00)
  • 2 medium eggs
  • 75 g of butter
  • 80 g of water
  • 50 g sugar
  • 4 g of salt
  • 7 g of fresh brewer's yeast
  • grated peel of 1 orange
  • 50 g of pine nuts
  • 50 g of sultanas
  • 1 egg for brushing

Dissolve the yeast in the water and add 75 g of flour taken from the total. Cover with cling film and leave to rise for 1 hour. As soon as the poolish is nice and swollen, tip it into the mixer together with a couple of spoons of flour and let it absorb well. Add 1 egg, knead with the K or leaf hook and wait for it to be absorbed. Add half the sugar, then more flour and knead for a few minutes. Then add the other egg and absorb the other half of the sugar. Continue with the flour, kneading the dough well, add the orange peel and immediately after the soft butter, little at a time. String very well.

Change the K or leaf hook with the hook one, spin for a few minutes and add the raisins previously soaked in warm water, and then squeezed, and the pine nuts. Incorporate well. Place in a bowl, cover with cling film and leave to rise for approximately 1 hour and 45 minutes, the dough should more than double. Then break the dough into 9 pieces of 75/80 g each. Place the Maritozzi on a baking tray covered with baking paper and let them rise until doubled, to be checked, it will take at least 2 hours but it depends on the temperature and the size of the Maritozzi. Brush with beaten egg and bake at 180° for about 20 minutes.


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