Cherry & Chocolate Maritozzi Recipe
Recipe Overview
Overview
The Cherry & Chocolate Maritozzi recipe is a delightful exploration of vegan baking that combines rich flavors and a soft texture. The dough, enriched with plant-based butter, is made using the Tang Zhong method, which involves cooking a portion of the flour with soy milk to create a thick paste. This technique not only enhances the dough’s moisture but also contributes to its softness.
Once the dough has risen, it is divided into portions and shaped into balls, which are then left to prove again. The filling is a delicious mix of cherry and strawberry jam, adding a fruity sweetness that pairs beautifully with the chocolatey flavor of the dough. The final touch is a generous dollop of whipped oat cream, which adds a light and airy texture to each bite.
This recipe is perfect for those looking to indulge in a sweet treat without compromising on dietary preferences. The combination of flavors and textures makes these Maritozzi a standout dessert for any occasion, whether it’s a casual afternoon snack or a special gathering. Plus, the process of making them is both fun and rewarding, making it a great project for bakers of all levels.
Recipe Details
Steps & Tips
In a small saucepan, pour soy milk and add flour, then whisk until smooth.
Place over medium heat and cook until it forms a thick paste, then transfer to a bowl to cool.
Add yeast to lukewarm soy milk and let it sit until bubbly.
Tip: Activate your yeast in lukewarm soy milk to ensure it's alive.
In a mixer bowl, add strong bread flour, cocoa powder, sugar, salt, applesauce, Tang Zhong, and yeast mixture.
Mix on low speed for a few minutes, then increase to low speed for 6-7 minutes until smooth.
Tip: Let the dough sit for 5 minutes after mixing to allow the flour to hydrate.
Add soft plant-based butter gradually while mixing on low speed.
Put the dough into a greased bowl and cover with cling film.
Place the covered bowl in a warm spot for 2 to 2.5 hours to double in size.
Tip: If your worktop is too sticky, use a dough scraper to manage the dough better.
Scrape dough onto a floured worktop, knock out air, and roll into a log.
Use a bench scraper to divide the dough into around 10 portions.
Tip: Space out the dough balls on lined baking trays for even proofing.
Roll each portion into a ball and place them pinch side down on a lined baking tray.
Cover the dough balls with cling film and let them proof for about 45 minutes.
Heat strawberries and cherries with a squeeze of lemon juice, then mash and simmer until jammy.
Tip: Simmer the jam until it reaches a nice, jammy consistency.
Brush the tops of the dough balls with maple syrup before baking.
Bake in a preheated oven at 180°C for the specified time.
Transfer baked buns to a wire rack to cool.
Sift icing sugar into plant-based cream, add vanilla, and whip until fluffy.
Cut the cooled buns in half without cutting all the way through.
Tip: Sift icing sugar into the cream to avoid lumps before whipping.
Spread a spoonful of jam on the bottom half of each bun.
Pipe whipped cream into the buns, filling them generously.
Tip: Use a piping bag to fill the maritozzi for a neat finish.
Cut the filled bun in half to serve.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Maritozzi are traditional Italian sweet buns often filled with cream or jam.
- •Using plant-based butter can yield a lighter texture in baked goods.
- •The Tang Zhong method helps to create a softer bread by pre-cooking some of the flour.
- •Whipping oat cream can create a light and fluffy texture similar to dairy cream.
