Go Back
Raspberry Cream Maritozzi Buns Recipe
Ash Tyrrell

Raspberry Cream Maritozzi Buns Recipe

I still remember the first time I pulled a tray of golden, pillowy buns out of the oven and sliced them open to fill with clouds of raspberry cream. It was love at first bite. Maritozzi are one of those Italian bakes that look fancy but are honestly so forgiving to make at home. I made a batch last weekend for brunch with friends, and there wasn't a single crumb left on the plate.
Print Recipe Pin Recipe
Total Time 2 hours 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 300 ml whole milk – warms up the dough and gives the buns their soft tender crumb
  • 530 g strong white bread flour plus extra to dust – the higher protein content is what gives maritozzi their light, stretchy structure
  • 1 tbsp fast-action dried yeast – helps the dough rise beautifully without needing a separate proofing step
  • ½ tsp fine sea salt – balances the sweetness and strengthens the gluten
  • 1 medium free-range egg yolk – adds richness and that lovely golden colour inside the bun
  • 70 g runny honey – I love using honey here instead of sugar it keeps the crumb moist for longer
  • 60 ml olive oil plus extra to grease – makes the dough silky and helps it stay soft even the next day
  • 300 g raspberries – fresh berries give the cream its natural pink hue and tangy pop don't swap for frozen if you can help it
  • 400 ml whipping cream – whips up thick and holds its shape well once piped into the buns
  • 70 g icing sugar plus extra to serve – sweetens the cream and gives that pretty dusted finish on top

Method
 

  1. Warm the milk gently until it's lukewarm, not hot, then combine it with the flour, yeast, salt and egg yolk in your mixer bowl. Stir the honey and olive oil into the warm milk before pouring it into the flour mixture. Knead on medium speed for about 7 minutes until the dough turns smooth, elastic, and slightly sticky to the touch.
  2. Move the dough into a lightly oiled bowl, cover it, and set it somewhere warm and draft-free. I usually pop mine near a sunny window or inside a switched-off oven with the light on. Give it 1 to 1.5 hours, or until it has doubled in size and feels puffy when you press it.
  3. Divide the dough into 10 even pieces and roll each into a tight ball, pinching the underside so the top stays smooth and domed. Space them out generously on two lined trays since they'll expand quite a bit. Cover with a damp tea towel and let them prove for another 30 minutes.
  4. Heat your oven to 180°C fan (gas mark 6) about 10 minutes before baking. Slide the trays in and bake for 18-20 minutes, rotating them halfway so every bun browns evenly. They're done when deeply golden and sound slightly hollow when tapped. Cool completely on a wire rack.
  5. While the buns cool, blitz 200g of raspberries in a food processor, then push the purée through a fine sieve to remove seeds. Whip the cream with icing sugar and the raspberry purée until it turns light and mousse-like. Fold in the remaining crushed raspberries for texture, then chill until you're ready to assemble.
  6. Split each cooled bun down the centre, keeping one side attached like a hinge. Pipe or spoon in a generous amount of raspberry cream, smoothing the sides neatly with a spatula. Finish with a dusting of icing sugar right before serving for that classic bakery look.

Notes

  • I always make sure my milk is just lukewarm, not hot, or it kills the yeast and the dough won't rise properly.
  • I like chilling my mixing bowl and whisk beforehand since it helps the cream whip up faster and hold its shape.
  • I never rush the first rise — a properly doubled dough gives noticeably fluffier buns.
  • I press the raspberry purée through the sieve twice if I want an extra silky, seed-free cream.
  • I only fill the buns right before serving, since a filled maritozzo goes soft in the fridge overnight.