Corn oil
Corn oil is a liquid fat obtained from the maize germ. In maritozzi it goes into the dough, alongside eggs and water, before the buns are shaped and filled with cream.
- Material
- Oil from maize germ.
- Form
- Liquid cooking oil.
- Italian use
- The dough of fruit-studded maritozzi.
Measure it in the recipe’s unit
Weigh the oil for this dough rather than estimating a pour from the bottle. Add it in the stated mixing sequence and knead until it is incorporated. Keep the flour and water quantities in balance with the whole recipe.
Oil in a sweet yeast dough
A maritozzo can carry raisins, pine nuts and candied orange within its dough. Corn oil is one measured component of this version. Keep it with the dough ingredients when laying out the recipe, separate from the cream filling.
Prepare the dough before the filling
Mix the dough, let the buns rise, then bake them and leave them to cool before adding whipped cream. The oil is already within the baked dough; the cooled buns need no extra brushing of it.
Cook with it
Choose a clearly identified oil
Look for olio di mais or corn oil on the label and check the ingredients. A bottle of mixed seed oils is a different blend. Choose the pack size you can handle comfortably when weighing small baking quantities.
Close the container after pouring
Keep the oil in its original labeled container and follow its storage instructions. Close the cap after use, keep the spout clean and place the container away from the oven and direct light.
