Maritozzi (Sweet Roman Buns) with Cinnamon and Rum Syrup
Photography Josh Griggs.
These are going to be my hot cross bun replacement from now on. They’re delicious served warm with a bit of butter or split and filled with whipped cream, as they are here. Best eaten fresh on the day of baking and toasted the days following.
INGREDIENTS
Yeast starter
1 cup milk, warmed
3 teaspoons active dried yeast
2 tablespoons honey
½ cup plain flour
Dough
2½ cups plain flour
4 tablespoons sugar
50 grams butter, melted
1 large egg, slightly beaten
½ cup raisins, roughly chopped
Rum glaze
¼ cup sugar
4 tablespoons water
1 teaspoon cinnamon
4 tablespoons rum
To serve
whipped cream, optional
METHOD
Line 2 baking trays with baking paper. Preheat the oven to 180°C fan bake.
Combine the starter ingredients in a medium-sized bowl. Cover and set aside for 20–30 minutes until risen and bubbly.
Add remaining dough ingredients to the starter and use your hands to mix into a dough. Knead the dough for 10 minutes until smooth then place in a bowl. Cover and let rest for an hour, or until doubled in size.
Gently knead dough to release some of the air before dividing into equal portions and shaping into small buns. Place buns on the prepared trays and allow to prove for a further 30 minutes.
Bake for 15 minutes or until golden brown.
Rum glaze: While the buns are baking, prepare the rum glaze by combining all ingredients in a small saucepan over a medium heat. Gradually bring to the boil and boil for 1 minute before removing from the heat.
Remove the buns from the oven and brush the glaze over them before placing on a wire rack to cool.
Once ready to serve, cut the buns in half lengthways and fill with whipped cream. Any remaining glaze can be served separately. Makes about 15 buns.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.