Maritozzi with must is a typical Umbrian bun, and is very common in various parts of the region.
It is a simple and enjoyable treat, easy and also quick to prepare in addition to being very easy on the pocket book.
This recipe is especially common at the end of the summer and especially the month of September when, following the grape harvest, wine production begins, which involves the first steps of making grape must.
Let us see here the recipe for making maritozzi with must.
The recipe for maritozzi with must
To prepare maritozzi with must you need about an hour and fifteen minutes of preparation time, plus another 20 minutes of baking time.
Here are the ingredients for 10 maritozzi:
- 600 grammes of flour
- 50 grammes of brewer’s yeast
- 300 ml of must
- 2 tablespoons of extra virgin olive oil
- 50 grammes of raisins
- 150 grammes of sugar
In a bowl, combine the flour, the sugar, the raisins, the brewer’s yeast, the must and the extra virgin olive oil. Knead it for a long time, until you achieve a soft and smooth dough. If it is too dry you can add must, if it is too sticky you can add more flour.
Cover and let it rise for at least one hour: the dough must at least double in size. Next, divide the dough into 10 parts and work each part into a ball: they should be approximately five centimetres in diameter. Then, arrange the balls on a baking sheet lined with parchment paper, taking care to leave plenty of space between the balls, and let them rise again for at least another hour.
After this second leavening step, put them in the oven at 180 degrees for 20 minutes.
Maritozzi with must are delicious plain, but also stuffed with whipped cream or Nutella, or enjoyed with a cup of milk and coffee for a rich but healthy breakfast.