Maritozzi – Roman Raisin Rolls

For the maritozzi, soak the raisins in cold water for at least 30 min, strain, reserving 60 ml of water. Stir the yeast into the warm milk, let stand for 10 minutes until creamy.

Mix in the flour and raisin water, cover with plastic wrap and let stand for half an hour until doubled in volume.

Add the salt, flour, sugar, egg yolks, steam, eggs, grated lemon and orange zest, and vanilla extract to the mixing bowl of a food processor.

Stir until blended. Now fold in the butter in flakes. Knead with the hook on medium speed for 3-4 minutes, until the dough is soft and elastic, with a few bubbles.

Place the dough in an oiled baking bowl, cover with plastic wrap and let rise until doubled in volume, about 1 hour.

Dry the raisins and toss with the flour. Form the raisins into 1-2 portions to the dough: to do this, press the dough flat, distribute the raisins evenly on it and roll up the dough.

Divide the dough into 16-18 pieces of equal weight and roll each piece into a ball. Place the dough pieces on trays lined with parchment paper. Cover with a tea towel and let rise for about 30 minutes until half of their initial volume.

Preheat the oven to 205 °C. Bake the rolls for about 18 minutes. They should rise by about twice their initial volume. Cool on a broiler.

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