Maritozzo

This sweet brioche-type bread is traditionally eaten during Lent in Lazio and Umbria, although today it is available all year round. It is made with a sour dough that requires a long process of proving before ingredients such as eggs, sugar, olive oil and salt are added. The dough is then left to rise again for about four hours, before further kneading and the addition of more ingredients such as flour, raisins, orange peel, more eggs and a little milk. It can then be divided into small pieces and baked.