Maritozzi with raspberries and pistachios

Maritozzi (or, in the singular, maritozzo) are Italian cream-filled buns with a history dating back to Ancient Rome. They are perfect for breakfast or dessert. The yeasted dough is usually similar to brioche – rich with eggs and butter – although many traditional Italian recipes call for olive oil instead. The dough is sweet and flavoured with citrus zest; once baked, the buns are sliced lengthways and generously filled with whipped cream sweetened with sugar and vanilla (crème Chantilly). My version also includes raspberries and pistachios, although this is, of course, a modern variation – versions like this can also be found in Italian pastry shops. Highly recommended!

Makes 12.

Ingredients for the brioche dough:

• 375 g strong white bread flour
• 3 large eggs
• 50 g caster sugar
• 2 tbsp runny honey
• 100 ml milk
• 7 g dried yeast
• 1 tbsp vanilla extract
• 1 tsp finely grated orange zest
• 1 tsp finely grated lemon zest
• pinch of salt
• 175 g butter (or a 50:50 mixture of butter and olive oil)

All the ingredients should be at room temperature.

Mix the flour with the dried yeast. Add the remaining ingredients, apart from the butter/oil, and knead thoroughly until you have a smooth and elastic dough. Continue kneading while gradually adding the softened butter, piece by piece, until fully incorporated. Transfer the smooth dough to a bowl, cover with cling film and refrigerate overnight.

The next day, remove the brioche dough from the fridge and knead briefly to knock it back. Line two baking trays with baking paper. Working with the dough while it is still cold, divide it into 12 pieces of approximately 70 g each. Shape into round or slightly oval buns and place on the prepared trays. Dust lightly with flour, cover with cling film and leave in a warm place to rise until doubled in size, about 3 hours. Brush the risen brioche buns with beaten egg (from the ingredients listed under “To finish”).

Bake at 180°C for about 18 minutes, or until deeply golden. Remove from the oven and leave to cool on a wire rack.

Ingredients for the whipped cream:

• 500 ml double cream, chilled
• 2 tbsp icing sugar
• 1 tsp vanilla extract or vanilla bean paste

Place all the ingredients in the bowl of a stand mixer and whip until stiff.

To finish:

• beaten egg, for glazing
• ¾ jar pistachio cream
• 12 fresh raspberries
• pistachios and freeze-dried raspberries, for sprinkling

Once the brioche buns have cooled completely, slice them through the middle, but do not cut all the way through, creating a pocket similar to a hot dog bun. Place a raspberry inside each bun, followed by about 2 tsp pistachio cream, then generously fill with the whipped cream.

Use a palette knife to smooth away the excess cream, bringing it level with the brioche. Sprinkle with pistachios and freeze-dried raspberries.

Enjoy!