Maritozzi with Sagrantino grape must

M a r i t o z z i w i t h S a g r a n t i n o g r a p e m u s t

October 6, 2022

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Between Kitchen and Cellar

Maritozzi with must are one of the typical Umbrian recipes, and since we in Umbria know it, we are ready to reveal the secrets of this traditional recipe!

Especially during the autumn period, in conjunction with the harvest period, it is nice to relive the traditional recipes of our land directly in our kitchens. Huddling in the kitchen and preparing the husbands together could be a moment to share a special moment in the kitchen!

Curiosities about grape must

The must is what is obtained from the pressing of freshly harvested grapes. The grape juice that is obtained is cooked for a long time at a controlled temperature.

The must is ready when it appears dense and with a sweet and sugary taste, dark in color (from reddish to purple) and with a rather intense aroma.

Remember that the must is not an alcoholic drink as it has not been fermented!

The recipe of Maritozzi with Sagrantino grape must

Ingredients to cook our Maritozzi

75 gr Fresh Yeast
200 gr Sugar
200 gr Seed Oil
3 Eggs
500 cl Sagrantino Grape Must
100 gr Raisins
Montioni Extra Virgin Olive Oil to taste
Aniseed as desired
About 2 kg Flour (to get a soft dough)

Method

1) In a saucepan, dissolve 3 cubes of fresh yeast with lukewarm Sagrantino grape must.

2) In the meantime, in a bowl, whisk the eggs with the sugar

3) Then add the seed oil, the grape must, 1.5 kg flour, lemon flavoring, vanilla flavoring, aniseed and previously squeezed raisins

4) Put the dough on a wooden board and work it by hand adding more flour, until it gets soft.

5) Halfway through the process, grease the base of the table with Montioni Extra Virgin Olive Oil and fold the dough on itself several times.

6) Place the dough in a large bowl previously floured, cover with cling film and let it leavening for about 3 hours.

7) Once the leavening is complete, put the dough back on the work surface and fold it on itself several times.

8) After the folding step, make Maritozzi by giving the dough the shapes you like the most, such as braids, donuts, balls, and place them on baking trays previously covered with baking paper.

9) Let the Maritozzi rise for a minimum of 2 hours and finally bake them in the oven at 190° for about 30 minutes.

10) When baked, brush the still hot Maritozzi with a mixture of water and sugar.

Final result: the beautiful Maritozzi with Sagrantino grape must served in an elegant autumn dish

We hope you liked our Maritozzi recipe and for any doubts about ingredients or preparation we at the Montioni Winery are ready to give you all the support and to reveal some secrets!

Email us at: info@gabrielemontioni.it