{"id":31959,"date":"2021-11-25T14:57:07","date_gmt":"2021-11-25T12:57:07","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=31959"},"modified":"2022-01-15T08:35:00","modified_gmt":"2022-01-15T06:35:00","slug":"maritozzo-italian-rolls-filled-with-vanilla-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/maritozzo-italian-rolls-filled-with-vanilla-cream\/","title":{"rendered":"Maritozzo \u2013 Italian Rolls Filled with Vanilla Cream"},"content":{"rendered":"

After the Bomboloni<\/a> – it’s time for Maritozzo! I’ve wanted to shoot this recipe for a few years now, and here it finally happened this year. Maritozzo are soft and airy Italian rolls with a very generous filling of vanilla cream. Their texture is so fluffy and melts in your mouth, and the combination of the vanilla cream filling results in a great Hanukkah pastry, especially for those of you who prefer to avoid deep frying at home.<\/p>\n

So, here are the hottest Italian rolls, ones whose sweet look immediately makes you want to take at least one bite, and would be great for hosting candle lighting get-together in Hanukkah. Do not let their unique look be misleading – in fact, these are very easy to make.<\/p>\n

The secret to their softness lies in two main elements: kneading and proofing. The dough requires a long kneading of at least 12-14 minutes, during which the gluten will develop that will allow the beautiful rise. The long rise will ensure airiness, and in the end the patience will pay off – I promise!<\/p>\n

Looking for more Hanukkah desserts? Try these:<\/strong>\u00a0Churros with Chocolate Sauce<\/a>\u00a0|\u00a0Homemade Donuts<\/a>\u00a0|\u00a0Lukumades \u2013 Greek Doughnuts<\/a>\u00a0|\u00a0Grandma\u2019s Traditional Quick Doughnuts<\/a><\/p>\n

\"Maritozzo

Maritozzo \u2013 Italian Rolls Filled with Vanilla Cream | Photo: Natalie Levin<\/p><\/div>\n

\"Maritozzo

Airy and delicious | Photo: Natalie Levin<\/p><\/div>\n

\"Maritozzo

Great for Hanukkah | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Maritozzo \u2013 Italian Rolls Filled with Vanilla Cream<\/h2>\n

\n

\n\t\t\t<\/div>\n
\n

For the dough:<\/h4>\n
    \n
  • 500 grams (3 \u00bd cups) of all-purpose flour<\/li>\n
  • 11 grams (2 tsp.) active dry yeast<\/li>\n
  • 100 grams of soft butter (cut into cubes)<\/li>\n
  • 70 grams (1\/3 cup) sugar<\/li>\n
  • 160 ml. (2\/3 cup) lukewarm milk<\/li>\n
  • 2 large eggs<\/li>\n
  • Pinch of salt<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

    For the syrup:<\/h4>\n
      \n
    • 80 ml. (1\/3 cup) water<\/li>\n
    • 70 grams (1\/3 cup) sugar<\/li>\n<\/ul>\n

      For brushing:<\/h4>\n
        \n
      • 1 beaten egg<\/li>\n<\/ul>\n

        For the vanilla cream:<\/h4>\n
          \n
        • 500 ml. (2 cups) very cold whipping cream<\/li>\n
        • 40 grams (1\/3 cup) powdered sugar<\/li>\n
        • 30 grams (3 tablespoons) vanilla instant pudding powder<\/li>\n
        • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

          For decoration:<\/h4>\n
            \n
          • sugar powder<\/li>\n<\/ul><\/div>\n
            \n

            Make the dough:<\/h4>\n
              \n
            1. In a mixer bowl with a kneading attachment place flour, yeast, butter, sugar, milk, eggs, vanilla and salt and knead on low speed for 12-15 minutes until a uniform, pleasant-to-the-touch and soft dough is obtained.<\/li>\n
            2. Form a ball and place in a bowl. Cover and allow rising for 1-2 hours or until the dough doubles in volume.<\/li>\n
            3. Transfer the dough to a work surface and divide into 2 parts.<\/li>\n
            4. Roll each piece into a chunky strip and cut into 6 units. You should get a total of 12 rolls.<\/li>\n
            5. Roll the pieces of dough into balls and place at intervals on a baking tray lined with baking paper.<\/li>\n
            6. Cover and rise the rolls for about half an hour or until they almost double in volume.<\/li>\n<\/ol>\n

              Make the syrup:<\/h4>\n
                \n
              1. Place water and sugar in a saucepan and heat until completely boiling.<\/li>\n
              2. Cook the syrup for 1-2 minutes at a strong boil for a slight reduction.<\/li>\n
              3. Cool completely to room temperature.<\/li>\n<\/ol>\n

                Baking:<\/h4>\n
                  \n
                1. Preheat oven to 170 Celsius degrees.<\/li>\n
                2. Gently brush the rolls with a little beaten egg.<\/li>\n
                3. Bake for 12-16 minutes or until rolls are golden on top and set to the touch.<\/li>\n
                4. Brush the hot rolls with the cold syrup and cool completely until they reach room temperature.<\/li>\n<\/ol>\n

                  Vanilla cream:<\/h4>\n
                    \n
                  1. In a mixer bowl with a whipping attachment, place cream, powdered sugar, vanilla pudding and vanilla extract and beat on high speed until a very uniform and stable cream is obtained.<\/li>\n<\/ol>\n

                    Make the Maritozzo:<\/h4>\n
                      \n
                    1. Cross the rolls in the center, but leave them attached at the bottom.<\/li>\n
                    2. Using a plastic baking card, fill with cream and smooth the exposed part so that it has a uniform appearance.<\/li>\n
                    3. If there are leftover creams on the rolls themselves – you can “clean” them with slightly wet fingers.<\/li>\n
                    4. Garnish with powdered sugar generously and serve immediately.<\/li>\n<\/ol><\/div>\n
                      \n
                        \n
                      • The Maritozzo are at their best on the day of preparation.<\/li>\n
                      • The rolls can be frozen without the filling in a bag or sealed box for up to a month.<\/li>\n
                      • It is important not to give up the brushing with the syrup that moisturizes the rolls, glazes them lightly and gives a beautiful shine.<\/li>\n
                      • If you want, you can add flavors to the cream such as coffee, cinnamon, lemon or orange peel or any other flavor you like for variety.<\/li>\n<\/ul><\/div>\n
                        \n\t\t\t<\/div>\n<\/div>\n

                        <\/p>\n

                        \"Maritozzo

                        Maritozzo \u2013 Italian Rolls Filled with Vanilla Cream | Photo: Natalie Levin<\/p><\/div>\n

                        \"Maritozzo

                        You can add flavors to the filling | Photo: Natalie Levin<\/p><\/div>\n