Instant dried baker’s yeast
Instant dried baker’s yeast mixes straight into flour and raises dough before baking. Use it for the slow-rising dough of maritozzi, weighing the small dose before you begin.
- Form
- Fine dried baker’s yeast for fermented dough.
- Mixing
- Can be added directly to flour.
- Italian use
- Sweet yeast doughs, including maritozzi.
Mix, knead and let the dough rise
Distribute the yeast through the flour, then follow the recipe’s mixing order. Instant refers to the dry yeast’s convenient incorporation. The dough still needs its rising stages; chemical baking powder works differently.
A small ingredient in Roman buns
Maritozzi need time to rise before their oval shapes go into the oven. The yeast belongs in the dough with the flour and measured liquids; the whipped cream comes later, after baking and cooling.
Weigh the dose for the dough
Use scales that can register the small yeast quantity in the maritozzi recipe. Keep the same recipe proportions when making a smaller batch, and judge the rise by the dough’s expansion as well as the clock.
Look for the baker’s yeast form
Choose a pack clearly labeled instant dried baker’s yeast, or lievito di birra secco istantaneo. Active dry yeast intended for rehydration and instant chemical leaveners have different directions. Read the pack before mixing.
Protect it from moisture
Keep the unopened pack dry and away from heat. After opening, close it promptly and follow its storage directions and date. Measure with a dry spoon and keep the remaining yeast out of the mixing bowl’s steam.
