Maritozzo
Fixings:
– 400 g of W280 flour
– 125gr of yogurt
– 125 g of milk (or 250 g of milk in particular)
– 60 g of sugar
– 6 g of salt
– 60 g of spread (of which 30 g liquefied with lemon or orange zing)
– 1 tablespoon of rum or alcohol to taste
– 18 g of new yeast (or 6-7 g dry)
The prior night, or a couple of hours prior, set up the enhanced spread by sizzling the margarine and ground zing over medium intensity.
Heat the milk with a portion of a vanilla unit, cover and eliminate when totally cold.
Put the milk, yogurt and sugar into the blender bowl, blend for a couple of moments.
Add the disintegrated new brewer’s yeast and blend once more (if dry, add it to the flour).
Promptly pour the flour all together and begin manipulating with the twisting snare or with the leaf.
Add the salt when the batter starts to become smooth.
Go on with the spread spatula in drops, consistently, then with the seasoned one lastly the rum flush.
The batter ought to be turned more than 3 or 4 times during handling.
Round, cover with saran wrap and let ascend for around 40 minutes. Structure the shapes and pass on to rise again for 40 minutes.
Then, at that point, brush with milk or entire egg and heat at 175° for 20 minutes and presto fit to be filled as you like ❤️
