Maritozzi

Details

10 serves

2 hours 30 minutes

Notes

Indulge in the fluffy goodness of Maritozzi, an Italian-style donut filled with creamy deliciousness!

Soft, sweet, and sprinkled with crunchy pistachios to bring authentic Italian charm to your dessert plate.

We have used crushed Pistachio for that added touch – but you can use any decoration you desire! Think grated frozen raspberries, drizzled with melted chocolate – or keep them plain for that traditional Italian Cream Bun experience!

Note: The recipe takes 1 hour to make, but an additional 90 minutes for proving.

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Ingredients

	for dough
250ml	milk, warm
7g	instant yeast
2 tbsp	honey
1	orange zest
1	egg
60ml	olive oil
400g	bread flour

	for glaze
2	egg yolks
2 tbsp	milk

	for filling
500g	Double Cream
2 tbsp	icing sugar + extra to dust
1/3 cup	pistachio, chopped

Preparation

1	Add the milk, yeast, honey, orange zest, egg and olive oil to the bowl of a stand mixer fitted with the dough hook, mix on low to combine.
2	Add flour, mix on low to combine, then increase speed to medium and knead for 10 minutes.
3	Place dough in a large, oiled bowl, cover with glad wrap and set aside to prove for one hour or until doubled in size.
4	Line two large baking trays with baking paper, turn out the dough onto a floured bench and divide into ten equal portions.
5	Roll the dough pieces into balls, place onto the trays, cover loosely with glad wrap and set aside to prove for 30 minutes.
6	Preheat oven to 180°C. Mix together egg yolks and milk in a small bowl and gently brush the dough balls with this glaze.
7	Bake for 12-15 minutes or until golden. Set aside on a wire rack to cool.
8	Whisk the double cream and icing sugar until stiff peaks form.
9	Cut the buns in half without cutting straight through to the base.
10	Place whipped cream in a piping bag and fill the buns, scraping off the excess with a palate knife.
11	Serve the buns dusted with icing sugar and garnished with chopped pistachio.