Hey Oren, thanks for catching that! The recipe actually calls for a full cup of lukewarm milk, not just 1/3 cup, along with the eggs and other wet ingredients. I’ve updated the recipe to clarify that point and to help avoid confusion. If you try again, the dough should be much softer. Thanks for your comment—it helps a lot!

Hi Lance, thanks for letting me know. The dough should actually be on the soft and slightly tacky side, not tough—so you’re right, it sounds like it needed a touch more moisture. Sometimes flour brands or kitchen climate can throw things off, so I’ve updated the recipe to suggest adding a little milk if the dough feels dry or stiff. I really appreciate your insight!

Hey J, I’m sorry you had a frustrating experience. I’ve updated the recipe instructions to be much clearer, especially around mixing the dough and adjusting the texture. If you’re willing, I’d love to know where things went wrong for you so I can keep improving the recipes. Thanks for your honesty!

Hey Andrea, thanks for your feedback! The dough for Maritozzi is naturally pretty soft and a bit sticky, but it shouldn’t be so wet that you need a full extra cup of flour. Sometimes the dough texture varies depending on your flour brand, the size of your eggs, or even the humidity in your kitchen. I’ve updated the recipe to include tips for adjusting with a little extra flour if it’s too sticky to handle, or a splash of milk if it’s too stiff. I hope you’ll give it another try with the new notes! Let me know how it goes next time.

Hey Tim, sure! Raisins are optional you can add around 1/4 cup (50 grams), and you can incorporate them into the dough once the dough is ready. Just pour the raisins over the dough and then fold it.