Irresistible Raspberry Cream Maritozzi Buns Recipe
These Irresistible Raspberry Cream Maritozzi Buns combine soft, fluffy bread with a luscious raspberry cream filling for an easy yet indulgent treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
For the Dough
- 300 ml Whole milk (warmed to help activate the yeast)
- 530 g Strong white bread flour (providing structure)
- 1 tbsp Fast-action dried yeast (for a quick rise)
- 1/2 tsp Fine sea salt (to enhance flavors)
- 1 medium Free-range egg yolk (for richness)
- 70 g Runny honey (for sweetness and moisture)
- 60 ml Olive oil (for greasing and enrichment)
For the Filling
- 300 g Raspberries (for filling)
- 400 ml Whipping cream (for airy texture)
- 70 g Icing sugar (to sweeten the cream)
- Extra icing sugar (for dusting)
Instructions
- Making the Dough
Heat the milk gently in a small pan until it’s lukewarm. - Mixing Ingredients
In your stand mixer fitted with a dough hook, combine the flour, yeast, and salt, then add the egg yolk. - Adding Liquids
Mix the honey and olive oil into the warm milk, then pour this mixture into the flour mix. - Forming Dough
Start mixing on low speed until a rough dough starts to come together. - Kneading Dough
Knead the dough on medium speed for about 7 minutes until it’s smooth and elastic. - First Rise
Transfer the dough to a lightly oiled bowl, cover it, and allow it to rise for 1-1½ hours or until doubled in size. - Shaping and Baking
Divide the risen dough into 10 pieces and roll each into a ball. - Proofing
Arrange the dough balls on lined baking trays, cover with a damp tea towel, and let them prove for 30 minutes. - Preheating Oven
Preheat oven to 180°C fan/gas 6, about 10 minutes before baking. - Baking
Bake for 18-20 minutes or until golden brown, then cool on a wire rack. - Preparing the Filling
Whizz 200g of the raspberries in a food processor, then strain to create a smooth raspberry purée. - Whipping Cream
Whip the cream with icing sugar and raspberry purée until light and mousse-like. - Folding Berries
Roughly crush remaining 100g of raspberries and fold into whipped cream, then chill in the fridge. - Assembling the Buns
Split each bun down the middle, keeping the halves attached on one side, and fill with raspberry cream. - Serving
Dust each bun with extra icing sugar before serving.
Notes
- Warm the milk gently to activate the yeast effectively without killing it.
- Allow the dough to rise until doubled in size for a light texture.
- Let the buns prove properly for 30 minutes before baking for better fluffiness.
- Chill the raspberry cream filling before assembling to help it set.