Apricot Maritozzi

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    14hrs 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    431

Maritozzi filled with apricot jam and raspberry cream are a delicious twist on the traditional Italian pastry. The sweet bread roll is filled with a layer of apricot jam and a decadent layer of raspberry cream creating a perfect balance of fruity flavors. The fluffy texture of the bread complements the creamy filling, making for a delightful treat that's perfect for breakfast, dessert, or anytime in between.

recipe updated 16 Jul 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    70 g
  • Whole milk icon
    Whole milk
    200 g
  • Apricot icon
    Apricot
    as needed
  • Caster sugar icon
    Caster sugar
    100 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Milk icon
    Milk
    2 tablespoons
  • Plain flour icon
    Plain flour
    500 g
  • Egg icon
    Egg
    2
  • Salt icon
    Salt
    1 teaspoon
  • Egg yolk icon
    Egg yolk
    1
  • Whipping cream icon
    Whipping cream
    400 g
  • Icing sugar icon
    Icing sugar
    60 g
  • Raspberries icon
    Raspberries
    100 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Apricot jam icon
    Apricot jam
    100 g

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Traybake tin - large
  • kCook icon Cooling rack

Step preview

  1. Lightly grease a large bowl
  2. Add the ingredients into a medium bowl and mix until combined
  3. Let rest – 5 minutes
  4. Fit the Dough Tool
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Mix - 1 minute, speed 1
  7. Slowly pour the milk mixture while the machine is running then scrape the bowl - 2 minutes, speed 2
  8. Gradually add butter while the machine is running - 8 minutes, Speed 4
  9. Transfer the dough to the large bowl and cover with a damp kitchen towel
  10. Prove in a warm place – 1 hour 30 minutes
  11. Grease two large baking trays
  12. Place the dough on a lightly floured work surface
  13. Divide into 12 equal pieces and shape into balls
  14. Place the shaped dough on the baking trays and cover with greased cling film
  15. Prove in the fridge overnight – 12 hours
  16. Remove the buns from the fridge and let rest – 20 minutes
  17. Preheat the oven - 160ºC
  18. Add the ingredients into a small bowl and mix until combined
  19. Brush the buns with the glaze
  20. Bake until golden brown – 20-25 minutes, 160ºC
  21. Transfer to a wire rack and let cool completely
  22. Clean the appliance bowl and fit the Whisk Tool
  23. Add the ingredients into the appliance bowl, fit the splashguard
  24. Mix until stiff peaks form - 2 minutes, speed 2
  25. Transfer the cream into a piping bag fitted with a large plain round tip
  26. Chill in the fridge until needed
  27. Slice the buns lengthwise slightly
  28. Fill the buns with a thin layer of jam
  29. Pipe the raspberry cream on top and smooth out with a spatula or a back of a spoon
  30. Sprinkle with icing sugar or decorate with apricots
  31. Serve
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