Pistachio Maritozzi
“These iconic glossy buns are a Roman invention, but I’ve given them a Sicilian spin with orange-scented dough and a pistachio and mascarpone filling,” says chef and writer Letitia Clark of her Pistachio Maritozzi. “They’re just the thing with an iced coffee – whether you do as the locals do and have them for breakfast is up to you!” Allow an extra 2½ hrs for proving.
- Time: 45 min
- Servings: 6
Source: ocado.com
Ingredients
- sachet dried yeast
- runny honey
- milk, lukewarm
- plain flour
- strong bread flour
- level tsp salt
- caster sugar
- light olive oil or sunflower oil, plus extra for greasing
- orange, finely zested
- medium egg, plus extra for brushing
- mascarpone
- pistachio creme
- icing sugar, for dusting
- pistachios, crushed