Maritozzi with ricotta cream and summberries preserve - raspberry, strawberry and elderflower

Maritozzi con crema di ricotta e composta Summberries - Lampone, Fragola e Fiori Di Sambuco

300 g manitoba flour
180 ml milk
1 yolk
50 g butter
15 g sugar
8 g dehydrated brewer's yeast
150 g ricotta cheese
100 ml fresh cream
160 g Summberries - raspberry, strawberry and elderflower preserve
1/2 tablespoon icing sugar

Mix the yeast and sugar with the flour in a bowl, then pour in 160 ml of barely lukewarm milk and knead until smooth, then incorporate the soft butter in small pieces and knead again.
Transfer the dough into a bowl, cover with a cloth and leave to rise until doubled in volume.
Divide the dough into 4 equal portions and form 4 balls, then place them on a baking tray lined with baking paper; cover with a clean cloth and leave to rise again until doubled in size.
Brush the surface with a little milk and bake at 180 °C for 25 minutes.
Sift the ricotta cheese and add 1/2 tablespoon of icing sugar, then the whipped cream.
Cut the maritozzi in half without separating the two parts completely, then fill them with the ricotta mixture and the preserve. Complete with a little icing sugar.
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