Description
Delight in these airy, fluffy lemon and elderflower maritozzi buns filled with luscious pistachio and raspberry flavors. Soft white bread buns are baked to golden perfection, then split and filled with whipped cream infused with lemon zest and elderflower cordial. Each bun is finished with either pistachio paste or raspberry jam and decorated with chopped pistachios and freeze-dried raspberries, making an elegant and fruity treat perfect for any occasion.
Ingredients
Dough
- 550g strong white bread flour, plus extra for dusting
- 250ml whole milk, warmed
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 1 tsp fine sea salt
- Zest of 1 lemon
- 3 eggs
- 50g unsalted butter, softened, plus extra for greasing bowl
Filling and Decoration
- 600ml double cream
- Zest of 1 lemon
- 3 tbsp elderflower cordial
- 2 tbsp icing sugar, plus extra for dusting
- 4 tbsp pistachio paste or pistachio butter
- 4 tbsp raspberry jam
- 25g shelled pistachios, finely chopped
- 3 tbsp freeze-dried raspberries
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the 550g flour, warmed 250ml milk, 7g fast-action dried yeast, 50g golden caster sugar, 1 tsp sea salt, and lemon zest. Beat 2 of the eggs and add them in as well. Using the dough hook attachment, mix on medium speed for 5 minutes until the mixture forms a smooth, sticky dough. With the mixer on low speed, gradually add the softened butter, about a teaspoon at a time. Knead for 8-10 minutes until the dough is smooth, shiny, and elastic. It should cling to the hook but relax when the motor stops. Cover the bowl with buttered cling film or a tea towel and let the dough rise for 1 hour until doubled in size.
- Shape and Second Rise: Turn the risen dough out onto a lightly floured surface and gently knock back to release air. Divide the dough into 16 equal portions, shaping each into a round ball. Space them evenly on a baking tray lined with baking paper. Cover lightly with a tea towel and allow the dough balls to rise for another 45 minutes.
- Bake the Buns: Preheat the oven to 180°C (160°C fan)/gas mark 4. Beat the remaining egg and brush it over the tops of the risen buns for a glossy finish. Bake in the preheated oven for 15-20 minutes until the buns are deep golden brown and have doubled in size. Remove from the oven and transfer the buns to a wire rack to cool completely. These can be frozen at this point for up to three months if desired.
- Prepare the Cream Filling: In a mixing bowl, whip the 600ml double cream with the lemon zest, 3 tablespoons elderflower cordial, and 2 tablespoons icing sugar until soft peaks form. This mixture should be light, fragrant, and not overly sweet.
- Assemble the Maritozzi: Carefully slice each cooled bun horizontally, stopping just before cutting all the way through to keep them hinged. Spread ½ tablespoon of pistachio paste inside half of the buns and ½ tablespoon of raspberry jam inside the other half. Pipe or spoon a generous dollop of the whipped cream mixture into each bun, then smooth it over with a palette knife or the back of a knife.
- Decorate and Serve: Place the chopped pistachios and freeze-dried raspberries on small plates. Press the cream-filled part of the pistachio buns into the chopped pistachios, and the raspberry jam buns into the freeze-dried raspberries, allowing the cream to pick up the toppings. Dust the raspberry jam-filled half with extra icing sugar using a piece of baking paper to cover the other half. Serve immediately for best freshness and texture.
Notes
- You can freeze the baked maritozzi buns before filling; just thaw completely before filling and serving.
- Use fresh, high-quality elderflower cordial to get the best flavor in the whipped cream.
- For a dairy-free version, substitute the double cream with coconut cream and use a suitable plant-based butter for the dough.
- Weighing the dough balls ensures uniform size buns for even baking.
- Be careful when slicing the buns — leaving them hinged makes filling easier and prettier to serve.
