Many people know about Italian “maritozzo” a sweet bread roll often filled with whipped cream, but today I would like to suggest a new version of this sweet bread, delicious for who loves figs. It is an healthy recipe perfect for breakfast. I have made maritozzi with three different filling: fresh figs only, fresh figs with cinnamon powder and fresh figs and hazelnuts. The crunchiness of hazelnuts goes well with creamy texture of the figs and the soft sweet bread. Cinnamon perfectly match with fresh figs flavor. Choose you favorite filling.
Ingredients for about 16 maritozzi
500 g of all purpose flour
100 g of sugar
50 g of olive oil
100 ml of milk
100 ml of water
25g of active dry yeast
about 4 hazelnuts for each maritozzo.
Whisk together the flour, sugar and yeast in a medium bowl.
Wisk together 1 egg, milk and olive oil in a small bowl.
Put the flour with the baking powder on the work surface and make a well in the center, add the mixture with egg and then add the water. Rub some olive oil on your hands to prevent sticking. Work the dough with your hand. Knead the dough for 5 minutes. The dough must be light and spongy.
Put the dough in large bowl cover and let it rise till doubled, about 2 hours. I usually preheat the oven to 30°C then I turn off the oven and put the dough in the oven to rise.
When the dough is nice, preheat the oven to 200°C. Peel the figs and line 2 baking sheets with greaseproof paper.
Divide the dough into 16 pieces and cover them with an upside down bowl. Rub some olive oil on your hands to prevent sticking. Take a piece of dough and cut it in half. Then shape the two piece of dough into flat disks. Put about an half fig on a disk of dough and squeeze it, add some hazelnuts or cinnamon powder. Top this disk with the other one and seal the ends by pinching them.
Place maritozzo in the baking tray, using a pastry brush, lightly coat the top of maritozzo with beaten egg yolk.
Bake for 15 minutes at 200°C
When your small sweet bread rolls are cold sprinkle with powdered sugar.
You’ll have to eat your maritozzi in a couple of day, fresh figs of the filling don’t stay for very long.