- 400 g (14 oz) white flour
- 70 g (2 ½ oz) caster sugar
- 100 g (3 ½ oz) veggie margarine
- 2 tablespoons corn starch
- 18 g (0.63 oz)fresh yeast
- A pinch of salt
- Soy milk
- Icing sugar to garnish
Mix the flour with the corn starch and the salt and place it on a clean surface. Make a well in the center. Add the caster sugar and the fresh yeast, melted in a glass of warm water. Mix with a fork. Bring in the flour until you have a dough you can work with the hands. The dough should be silky and elastic. So, add some water or flour if needed.
Place the dough in a bowl and cover with a table cloth. Put to rise in a warm place for about 4 hours. Passed this time, divide the dough in small rolls and leave them to rise for other 6 hours.
When ready, spread with soy milk. Bake in the preheated oven at more than 250° C (400° F/ Gas Mark 10) for 7 minutes or less (take them out of the oven as soon as they get golden). The maritozzi should be soften and golden. Sprinkle with icing sugar and serve hot (they tend to harden as time passes).
Maritozzi were quite usual to meet in Italian cafes back in the days, while now they’re quite outnumbered by frozen croissants. Maritozzi and whipped cream is still a solid dualism in the Italian old school cooking.