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Irresistible Raspberry Cream Maritozzi Buns

Pillowy golden buns filled with silky raspberry cream, perfect for a gentle morning or a celebratory afternoon.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 buns
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Buns
  • 250 ml Whole Milk (or almond/oat milk for dairy-free) Warm until lukewarm, about 37°C (98°F).
  • 500 g Strong White Bread Flour
  • 7 g Fast-action Dried Yeast
  • 1 tsp Fine Sea Salt
  • 1 large Free-range Egg Yolk (or plant-based egg substitute)
  • 50 g Runny Honey (or maple syrup)
  • 50 ml Olive Oil (or melted coconut oil)
For the Raspberry Cream
  • 200 g Raspberries (or strawberries/mixed berries) Blend into purée and strain for smoothness.
  • 300 ml Whipping Cream (or coconut cream for dairy-free) Chill before piping.
  • 50 g Icing Sugar (or powdered/coconut sugar)

Method
 

Preparation
  1. Warm the milk until lukewarm, about 37°C (98°F).
  2. In a stand mixer, combine the flour, yeast, and salt.
  3. Blend honey and olive oil into the warm milk, then pour into the flour mixture and stir until a shaggy dough forms.
  4. Knead the dough for approximately 7 minutes until smooth and elastic, then let it rise in a warm place for 1 to 1.5 hours.
  5. Divide the dough into 10 equal pieces, shape into balls, and let them prove for about 30 minutes.
Baking
  1. Preheat the oven to 180°C (fan/gas 6).
  2. Bake the buns for 18 to 20 minutes or until golden brown.
Making Raspberry Cream
  1. Blend raspberries into a purée and strain for smoothness.
  2. Whip the cream with icing sugar and raspberry purée until light.
  3. Fold in crushed raspberries and chill the mixture.
Assembly
  1. Split each cooled bun and fill with raspberry cream, dust with icing sugar.

Notes

Serve immediately for contrast, or rest to gather flavors. Store filled buns in the fridge and consume within 24 hours. Unfilled buns last up to 2 days at room temperature or can be frozen for a month.