Sweet yeasted buns (Maritozzi) from My Kitchen in Rome: Recipes and Notes on Italian Cooking (page 356) by Rachel Roddy

  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • superfine sugar
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    See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • twoyolks on March 24, 2020

    These are simple, slightly sweet yeasted buns. I preferred them with the whipped cream filling (which made them messy to eat) because it helped balance the buns better. I proofed them at 85F and it only took 30 minutes and then let them rise at the same temperature for the same time.

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