First Dough:
100g of store-bought bread dough
50g of oil
2 whole eggs
200g of all-purpose flour
1 pinch of salt
Second Dough:
400g of all-purpose flour
2 whole eggs
80g of oil
100g of grated almonds
1 pinch of salt
1-2 tablespoons of warm water
Filling:
200g of dried currants
100g of almond meal without skin
100g of candied orange peel, finely chopped
First Dough:
100g of store-bought bread dough
50g of oil
2 whole eggs
200g of all-purpose flour
1 pinch of salt
Second Dough:
400g of all-purpose flour
2 whole eggs
80g of oil
100g of grated almonds
1 pinch of salt
1-2 tablespoons of warm water
Filling:
200g of dried currants
100g of almond meal without skin
100g of candied orange peel, finely chopped
First Dough: Combine the oil with the bread dough, eggs, flour, and salt
Work until a homogeneous mixture is obtained and let it rest in a warm place for three hours
Second Dough: Next, combine the prepared dough with flour, eggs, oil, almonds, salt, and warm water
Work well to obtain a new homogeneous mixture again
Achieve this new dough by adding dried currants, almond meal without skin, and candied orange peel, finely chopped
Form oval-shaped puffs and align them two centimeters apart on a baking sheet, lightly greased with butter
Let the 'maritozzi' rise for six to seven hours and then bake them in a hot oven until they are golden brown
Just out of the oven, brush them with a clear and thick caramel syrup, perfumed with vanilla.
