Prep time: 3 hours
Cook time: 25 minutes
Serves 12.
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Ingredients
2 egg yolks
2 tbs milk
Pre-Ferment (Biga)
100g bread flour (we like to use the Caputo Manitoba Oro brand)
50g water
1g dry yeast
Dough
10g dried yeast
200g warm milk
400g bread flour (we like to use the Caputo Manitoba Oro brand)
200g all-purpose flour
240g caster sugar
2 tsp salt
4 large eggs
Zest of 2 oranges
Zest of 2 lemons
1 tsp vanilla extract
120g unsalted butter, softened
Cream filling
600ml thickened cream
4 tbs icing sugar mixture
2 tsp vanilla extract
Pistachio cream filling
300ml thickened cream
300ml pistachio paste
4 tbs icing sugar mixture
2 tsp vanilla extract
Pistachio crumb
200g shelled pistachios, roasted
4 tbs icing sugar
40g butter, melted
Pistachio paste drizzle
200g pistachio paste
4 tbs icing sugar
125ml milk
Method
1. Preheat oven to 50C and then turn it off.
2. To prepare the pre-ferment, combine the flour, water and yeast in a small heatproof bowl. Place in the oven for 1 hour.
3. To make the dough, dissolve the yeast in the warm milk in large bowl of electric mixer fitted with a dough hook. Add the pre-ferment, flours, sugar, salt, eggs, orange and lemon zest and vanilla extract. Knead on low speed for 5 mins or until well combined. With the motor running, add 1 piece of butter and knead until butter is completely incorporated. Continue adding butter, 1 piece at a time, kneading well after each addition. Continue to knead for about 8 minutes or until the dough is soft and falls away easily from the dough hook.
4. Knead the dough until it starts to come together, then add the softened butter in small pieces, one at a time, ensuring each piece is fully incorporated before adding the next.
5. Once all the butter is incorporated, add the salt and continue kneading until the dough is smooth and elastic. This will take about 10-15 minutes of kneading by hand or 8-10 minutes with a stand mixer.
6. Place dough in a large, greased bowl. Loosely cover with a clean tea towel and place in a warm, draft-free place for 30 minutes.
7. Line a large oven tray with baking paper.
8. Gently punch down the dough and divide into 12 equal portions. Shape each portion into a ball. Place on prepared tray, leaving space for the maritozzi to rise.
9. Loosely cover with a clean tea towel and place in a warm, draft-free place for 30 minutes.
10. Preheat oven to 180C.
11. Whisk egg yolks and milk in a small bowl to combine. Brush maritozzi with egg yolk mixture.
12. Bake for 20-25 minutes, or until golden brown. Cool on tray.
13. To make cream filling, using an electric mixer, whisk cream, icing sugar and vanilla extract until firm peaks form. Transfer to a piping bag. Refrigerate until required.
14. To make pistachio cream filling, using an electric mixer, whisk cream, icing sugar and vanilla extract until firm peaks form. Transfer to a piping bag. Refrigerate until required.
15. To make pistachio crumb, process all ingredients to form coarse crumbs.
16. To make pistachio paste drizzle, process all ingredients until smooth.
17. In a small bowl, mix the pistachio paste with powdered sugar.
18. Gradually add milk, one tablespoon at a time, until the mixture reaches a drizzle consistency.
19. Split maritozzzi down the centre and cut out a small V shape, being careful not to cut all the way through. Pipe in pistachio cream, then whipped cream. Dip in pistachio crumb. Drizzle with pistachio paste drizzle.