Maritozzi buns

Discover the history of Maritozzi buns.

1. Pistachio ganache

   • 400 gr. heavy cream (35% fat)
   • 200 gr. white chocolate
   • 75 gr. pistachio paste 100%
   • 2 gr. gelatine

   • Start by hydrating the gelatine in cold water for about 10 minutes.
   • In a saucepan, heat 100 g of cream until it comes to a boil.
   • Then, pour the hot cream over the chocolate and set aside for a few moments to let the cream melt the chocolate.
   • Now, add the pistachio paste and stir well to combine.
   • Finally, pour the rest of the cold cream and emulsify the mixture with a hand whisk.
   • Refrigerate for at least 4 hours until ready to use.

2. Pistachio ganache

   • 400 gr. heavy cream (35% fat)
   • 150 gr. milk chocolate(40%)
   • 2 gr. gelatine

   • Start by hydrating the gelatine in cold water for about 10 minutes.
   • In a saucepan, heat 100 g of cream until it comes to a boil.
   • Then, pour the hot cream over the chocolate and set aside for a few moments to let the cream melt the chocolate.
   • Now, stir well to combine.
   • Finally, pour the rest of the cold cream and emulsify the mixture with a hand whisk.
   • Refrigerate for at least 4 hours until ready to use.

3. Maritozzi dough

   • 375 gr. strong or bread flour
   • 200 gr. whole milk
   • 100 gr. eggs (2)
   • 55 gr. extra virgin olive oil
   • 45 gr. vanilla or white sugar
   • 10 gr. fresh yeast
   • 7 gr. salt
   • 5 gr. vanilla
   • Zest of 1 lemon

   • In the mixer bowl, combine the following ingredients at room temperature: flour, milk, eggs, sugar, fresh yeast, salt, vanilla, and lemon zest.
   • Mix the ingredients at low speed for about 3 minutes to combine them. Then, increase the mixer speed to medium and knead for another 10 minutes until the dough becomes elastic and smooth.
   • Then, add the olive oil and knead for another 5 minutes until it is incorporated and the dough no longer sticks to the sides.
   • Let it ferment in the fridge overnight. This will give a better texture and aroma to our dough once we bake the rolls.
   • Afterwards, divide the dough into 12 portions of equal weight. Each portion should weigh around 65 grams.
   • Next, shape each portion into a ball and place them on baking trays lined with baking paper. Leave a space of about 5 cm between each roll to prevent them from sticking together as they rise and bake.
   • Set aside and let them ferment at room temperature for about 2 hours until they double in size.
   • Bake at 180º C for 14 minutes.
   • Let them cool at room temperature.

4. Assembly

   • 100 gr. dark chocolate (70%)
   • 100 gr. pistachio cream (45%)
   • 50 gr. sunflower or neutral oil
   • 20 gr. chopped pistachios
   • 20 gr. cocoa nibs
   • 10 gr. powdered sugar

   • Start by preparing the rolls. Once cooled, make a side-to-side cut in each roll without separating the two halves. The idea is to open them like a book.
   • Next, take the two ganaches out of the fridge and whip them separately until stiff peaks form. Then, put them into piping bags with plain nozzles of 2 cm diameter.
   • Next, fill half of the Maritozzi with milk chocolate ganache and the other half with pistachio ganache. A spatula can be used to smooth the cream.
   • Refrigerate to allow the creams to firm up slightly.
   • Meanwhile, mix the dark chocolate with half of the oil in one bowl and the pistachio cream with the other half of the oil in another bowl.
   • Melt in the microwave in short bursts until the mixtures are melted, mix well to integrate the oil, and let them cool to 28º C.
   • Then, take the Maritozzi out of the fridge and dip the bottom of each roll with chocolate ganache into the chocolate mixture. Sprinkle some cocoa nibs over the chocolate coating and icing sugar on the opposite end.
   • Do the same with the pistachio ones and add chopped pistachios over the pistachio sauce.
   • Refrigerate until ready to serve and let them sit at room temperature for 20 minutes before serving.

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