Wow your crowd with these decadently rich maritozzi. The fruity filling takes them to the next level.
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Place 1/4 cup (35g) flour and the water in a small saucepan over medium-low heat. Cook, whisking constantly, for 4 mins or until smooth and a thick paste forms. Set aside to cool completely.
Use an electric mixer fitted with a dough hook to beat the milk, honey, sugar and yeast in a large bowl until combined. Set aside for 10 mins or until mixture is frothy. Add the butter, eggs, orange rind, lime rind, flour mixture and remaining flour. Beat on low speed to combine, then beat on medium-high speed for 7 mins or until the dough is smooth and elastic. Transfer the dough to a lightly greased bowl. Cover with a clean tea towel and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Meanwhile, to make the passionfruit and white chocolate cream, use a food processor to process the pulp of 6 passionfruit. Strain through a fine sieve to get 1/2 cup (125ml) passionfruit juice. Discard the solids. Combine passionfruit juice and lime juice in a small saucepan over medium heat. Bring to a simmer and add the chocolate. Remove from heat and set aside for 2-3 mins or until chocolate melts. Stir until smooth (if the chocolate hasn’t completely melted, return pan to low heat and stir until smooth). Use an electric mixer to whisk cream in a clean bowl until soft peaks form. Fold cream into chocolate mixture to combine. Fold in remaining passionfruit pulp. Place in the fridge for 3 hours to chill.
Line 2 baking trays with baking paper. Using lightly greased hands, divide dough into 12 portions. Working with 1 portion at a time, place dough in one hand and use your fingers to pinch in the sides to form a bun with a smooth top. Repeat with remaining dough portions. Divide dough buns among lined trays, smooth-side up, leaving 10cm between each one. Set aside for 40 mins or until dough doubles in size.
Preheat oven to 180°C. Whisk egg yolk in a small bowl with 1 tbs water and brush evenly all over the buns. Bake for 20 mins or until golden. Set aside to cool completely.
Split each bun horizontally, cutting two-thirds of the way through. Fill with the passionfruit and white chocolate cream, scraping with a spatula so the cream is flush to the top of the bun. Divide passionfruit pulp, if using, evenly among each maritozzi (filled bun). Dust with icing sugar to serve.
COOK. STORE. SAVE.
The maritozzi can be made up to 2 days ahead. Store in an airtight container at room temperature before adding the passionfruit and white chocolate cream.