Jazzy Maritozzi

These bang on trend maritozzi look like they've come from Barbie Land. They are so neat, so perfect, can they even be real? The answer is yes.

Done in 3 hours

Serves 8



For the buns:

120mlwhole milk

275gbread flour

40g caster sugar


1large egg

30mlolive oil

1/2 an orange, zested

1/2 a lemon, zested

a pinchflaked sea salt

For the glaze:

4 tbspcaster sugar

4 tbspwater

For the filling/toppings:

500mldouble cream

(optional) 3 tbsppistachio paste

(optional) 3 tbspblueberry jam

(optional) 3 tbspdried raspberries

a sprinklingedible glitter

Our recipe for them is relatively simple - they are sort of like a sweetened burger bun. They are stuffed with raspberries, pistachios, blueberries and covered in edible glitter and actual real life gold leaf. They might just be the best cream buns you ever try.


Warm the milk until it's lukewarm. Mix with 25g of the flour and half the caster sugar and set aside for 20 minutes until foamy.

Using an electric stand mixer, mix the yeasty milk, remaining flour, egg, olive oil and salt together to form a smooth yet sticky dough. Let rest for 10 minutes, then mix again. The dough should be slightly less sticky now. Place in an oiled bowl until doubled in size, roughly an hour in a warm place.

Preheat the oven to 200°C. Next, knock the dough back before forming into a ball and dividing into 8 pieces, roughly 60g each.

Place these on a large lined baking tray, cover with clingfilm and leave to rise for 45 minutes.

Bake for around 15 minutes until dark golden brown.

Meanwhile, heat the sugar and water for the glaze together until the sugar has dissolved and the glaze is bubbling. Remove from the heat.

When the buns are finished, place them on a cooling rack and brush with the glaze.

To make the fillings, choose your flavouring and whisk the double cream with it until it reaches stiff peaks.

Cut a slit down the middle of the buns, almost all the way through. Use a spoon and an offset spatula to add the cream and smooth it down, cleaning any mess with a the spatula. Sprinkle with edible glitter.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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