Maritozzi filled with apricot jam and raspberry cream are a delicious twist on the traditional Italian pastry. The fluffy bread complements the creamy filling, making for a delightful treat.
Lightly grease a large bowl Add sugar, yeast and warm milk into a medium bowl and mix until combined Let rest – 5 minutes Fit the Dough Tool Add flour, eggs and salt into the appliance bowl, fit the splashguard Mix – 1 minute, speed 1 While the machine is running, slowly pour in the milk mixture Mix and then scrape the bowl – 2 minutes, speed 2 While the machine is running, gradually add butter Mix – 8 minutes, speed 4 Transfer the dough to the large bowl and cover with a damp kitchen towel Prove in a warm place – 1 hour 30 minutes
Grease two large baking trays Place the dough on a lightly floured work surface Divide into 12 equal pieces and shape into balls Place the shaped dough on the baking trays and cover with greased cling film Prove in the fridge overnight – 12 hours
Remove the buns from the fridge and let rest – 20 minutes Preheat an oven to 160ºC Add milk and egg yolk into a small bowl and mix until combined Brush the buns with glaze Bake until golden brown – 20-25 minutes, 160ºC Transfer to a wire rack and let cool completely
Clean the appliance bowl and fit the Whisk Tool Add whipping cream, icing sugar and raspberries into the appliance bowl, fit the splashguard Mix until stiff peaks form – 2 minutes, speed 2 Transfer the cream into a piping bag fitted with a large plain round tip Chill in the fridge until needed
Slice the buns lengthwise slightly (Tip: Be careful not to cut it all the way through) Fill the buns with a thin layer of apricot jam Pipe the raspberry cream on top and smooth out with a spatula or the back of a spoon Sprinkle with icing sugar or decorate with apricots
Serve
