Feasting on fresh pastries is a huge part of Roman life. And it’s no surprise to see young children tackling the art of Maritozzi – Roman sugar buns. The only major feat might be finding something for them to do while the dough is rising.
Yields 12 buns
Prep time: 15 minutes
Rise time: 2 hours
Cook time: 15 minutes
In a large mixing bowl dissolved yeast in three tablespoons of water. Add the remaining ingredients and mix well. Knead the dough for 5 minutes; it will be slightly spongy. Cover with plastic and let it rise for about 1 hour.
Feasting on fresh pastries is a huge part of Roman life. And it’s no surprise to see young children tackling the art of Maritozzi – Roman sugar buns. The only major feat might be finding something for them to do while the dough is rising.
Yields 12 buns
Prep time: 15 minutes
Rise time: 2 hours
Cook time: 15 minutes
In a large mixing bowl dissolved yeast in three tablespoons of water. Add the remaining ingredients and mix well. Knead the dough for 5 minutes; it will be slightly spongy. Cover with plastic and let it rise for about 1 hour.
Preheat oven to 375°F.
Punch the dough and remove from bowl. Take golf-ball sized pieces and shape them into flattened ovals. Dredge each bun into the beaten egg then roll in sugar. Place on a greased baking sheet and bake for about 15 minutes. Cool on a wire rack.
