Dry ingredients:
200g Potato starch
70g Tapioca starch
130g Rice flour
30g Sugar
10g Dextrose
15g Psyllium powder
15g ANGEL MIX 3.0
15g Fresh baker's yeast
4g Salt
0.06g Kala Namak - Black Salt (Opt.)
Lemon and orange zest

Liquids:
350g Water
15g Sunflower oil
5g Maple syrup

To complete:
30g Spreadable margarine

To enrich:
100g Raisins

For garnish:
Lightly sweetened vegetable cream

Combine all powders and dry ingredients in the mixer bowl. Attach the paddle attachment (or flat beater) and begin mixing at medium speed, gradually incorporating the liquids until a homogeneous mass is obtained.

Increase the speed and continue mixing for 7–8 minutes. With the machine stopped, periodically scrape the sides of the bowl and bring the mixture towards the center. Towards the end, incorporate the spreadable margarine and continue until it is completely absorbed and the mass is smooth, homogeneous, and lump-free.

Finally, add the raisins, previously soaked and thoroughly squeezed, and mix briefly until evenly distributed.

Transfer to a work surface lightly dusted with rice starch and let rest for 10 minutes before shaping. Then, briefly work with your hands, divide into 9 portions of the same weight, and form each into a round, smooth, and compact piece.

Arrange the maritozzi on a baking sheet lined with parchment paper, leaving enough space between them. Cover and let rise until they are well-puffed and have reached the desired volume. Do not overproof!

Before baking, gently brush the surface with seed oil, plant-based milk, or previously melted cocoa butter.

Bake according to the recipe instructions. After baking, transfer the maritozzi to a wire rack and let them cool completely before being sliced and filled with plenty of whipped cream, as tradition dictates.

Maritozzi can be stored at room temperature, in an airtight container, for about 2 days. They can also be frozen once baked for up to 30 days. Once thawed, they can be consumed at room temperature or slightly warmed.

The amount of grated citrus zest is to taste, and if desired, vanilla can be added. To achieve a warmer color similar to that traditionally provided by eggs, a small amount of turmeric can be added.

Why spreadable margarine? Thanks to its soft consistency, spreadable margarine incorporates more easily into the dough and contributes to a softer and more pleasant finished product, even at room temperature.
Margarines specifically formulated for shortcrust pastries or laminated products, on the other hand, are generally firmer and designed to maintain a more stable structure during processing. In a dough like this, a softer margarine can therefore be more suitable when you want to achieve a particularly pleasant final consistency.
In our case, we used a margarine composed of 75% sunflower oil and 5% coconut oil, achieving an excellent result. The composition of the margarine can naturally affect the final result, but this type proved to be particularly suitable for our dough.

Kala Namak, also known as Indian Black Salt, is characterized by a particular sulfurous note reminiscent of egg. In this recipe, it is used in a very small amount, not to add saltiness, but to enrich the aromatic profile of the dough and give the final product a delicate note that recalls egg.
The dose used is 0.06g per 400g of flour. It is important not to exceed this amount: its aroma is very intense, and at higher dosages, it can easily become too prominent and take on an unpleasant sulfurous note.

The maritozzo is a leavened pastry from the Roman tradition, characterized by a soft and light consistency and the typical elongated shape. Traditionally, it is prepared with an enriched dough and, once baked, it is cut and generously filled with whipped cream. Raisins are an optional addition and can be omitted. The shape can also vary: maritozzi can be made round, oval, or elongated, always maintaining the characteristic softness of the product.