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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 milk into a medium bowl and mix until combined.
Let rest for 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 – 2 minutes, speed 2 then scrape the bowl.
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 for 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 for 12 hours.
Remove the buns from the fridge and let rest for 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 for 20-25 minutes at 160ºC until golden brown.
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 – 2 minutes, speed 2 – until stiff peaks form.
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
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 milk into a medium bowl and mix until combined.
Let rest for 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 – 2 minutes, speed 2 then scrape the bowl.
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 for 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 for 12 hours.
Remove the buns from the fridge and let rest for 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 for 20-25 minutes at 160ºC until golden brown.
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 – 2 minutes, speed 2 – until stiff peaks form.
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