Raspberry cream maritozzi buns

Maritozzi buns! Those delightful Italian sweet breads that are typically filled with a sweet ricotta or cream filling. And adding raspberries to the mix? Divine! Here’s a recipe for Raspberry Cream Maritozzi Buns:

Ingredients:

For the dough:

• 1 1/2 cups warm milk (105°F to 115°F)
• 2 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract

For the raspberry cream filling:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/4 cup raspberry jam or preserves
• 1/4 cup fresh raspberries, pureed
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions:

To make the dough:

1. In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let it sit for 5-10 minutes, or until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the melted butter, egg, egg yolk, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
4. Add the yeast mixture to the dough and mix until a sticky ball forms.
5. Knead the dough for 10-12 minutes, until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

To make the raspberry cream filling:

1. In a mixing bowl, whip the heavy cream until it becomes stiff peaks.
2. In a separate bowl, mix the granulated sugar, raspberry jam or preserves, and pureed raspberries.
3. Fold the sugar-raspberry mixture into the whipped cream until well combined.
4. Add the softened butter and vanilla extract, and mix until smooth.

Assembly:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Punch down the dough and divide it into 6-8 equal pieces.
3. Roll each piece into a ball and then flatten it into a disk using a rolling pin.
4. Place a tablespoon of the raspberry cream filling in the center of each disk.
5. Fold the dough over the filling to form a ball, and then flatten it slightly into a bun shape.
6. Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun.
7. Brush the tops of the buns with egg wash (beaten egg mixed with a little water).
8. Bake the buns for 15-20 minutes, or until golden brown.

Tips:

• Make sure to not overmix the dough, as it can become tough.
• If using fresh raspberries, be sure to pat them dry with paper towels before pureeing them to avoid adding excess moisture to the filling.
• You can also use other types of berries, such as strawberries or blueberries, to create a different flavor profile.
• Maritozzi buns are best consumed on the same day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.

Enjoy your delicious Raspberry Cream Maritozzi Buns!