7g(0.5tbsp)instant dry yeastor 7g active dry yeast, or 20g fresh brewer's yeast but in this two cases dissolved in warm water.
250g(1.1cups)soy milk
70g(0.3cups)sunflower oil
50g(3.5tbsp)raisins
2tspvanilla extract
1orangezest
1pinchsalt
400gvegan whipped cream
In a large bowl, add flour, yeast,sugar and mix them together. Add lukewarmsoymilk, sunfloweroil, salt, vanilla, orange zest, and mix with a spatula.NB: I use instant dry yeast that can be added directly to the flour. If you use fresh yeast or active dry yeast, they need to be dissolved in a lukewarm liquid and sugar before adding them in.
Transfer onto a worktop and knead with your hands vigorously for at least5 minutes, or until you get a smooth, soft, and moist dough ball.Now add the raisins to the dough ball and knead with your hands to incorporate the raisins into the dough.
Brush the inside of a large clean bowl with some oil. Then put in the doughball, and brushit with a thin layer of oil. Cover the bowl with a dampkitchencloth. Let proof the dough for 2 to 3 hours in a warm place. It needs to triple in volume.TIP: you can turn your oven on for 30 seconds to make it slightly warm. Then turn it off and let the dough proof in it. If you use all-purpose flour 2 hours should be enough. If you use a semi-whole grain flour, then 3 hours are needed.
After proofing, transfer the dough onto a clean worktop. Fold it on itself three times then cut it into small pieces of about 100g / 3.5 oz each.
With the tip of your fingers slightly flatten each piece of dough, then roll it on itself to form a dough ball. With the palm of your hand roll the dough ball on the worktop to make it smooth.
Take each dough ball and roll it with your hand to form a cylinder shape. Then make the extremities of the cylinder slightly pointy.Place each piece on a baking tray lined with parchment paper and let proof a second time in a warm place for 1 hour.
Preheat the oven to 180C or 356F. Brush the top of the maritozzi with soy-milk and bake on the lower oven rack for about 14 to 16 minutes.The maritozzi should be golden on top but still very soft. Let cool down completely before eating them or filling them with cream.
To fill the maritozzi with vegan whipped cream, cut them on the long side and with a pastry piping bag fill them with a generous amount of whipped cream. Sprinkle with some powdered sugar and enjoy!