Raspberry cream maritozzi buns

Method

1. Heat the milk in a small pan until lukewarm (not hot). In a stand mixer fitted with a dough hook, combine the flour, yeast and salt, then add the egg yolk. Mix the honey and olive oil into the warm milk, then pour this into the flour. Mix on a low speed until a rough dough forms. Turn up the speed to medium, then knead for around 7 minutes until smooth and elastic (the dough will be a little stickier than normal bread dough). (Alternatively, mix by hand in a large bowl, then turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic.) Transfer the dough to a lightly oiled bowl, cover and leave to rise in a warm place for 1-1½ hours or until doubled in size.
2. Divide the dough into 10 equal pieces. Roll each one into a ball, pinching the underside to create a smooth, neat dome on top. Arrange on 2 lined baking trays, leaving plenty of space between the dough balls, then cover with a damp clean tea towel and leave to prove for 30 minutes. About 10 minutes before you’re ready to bake, heat the oven to 180°C fan/gas 6. Bake for 18-20 minutes or until risen and a deep golden brown, rotating the trays halfway through so the buns brown/cook evenly. Transfer to a wire rack to cool completely.
3. Meanwhile, whizz 200g of the raspberries in a food processor, then push through a fine sieve using the back of a wooden spoon to remove any seeds. Whip the cream, icing sugar and raspberry purée until light and mousse-like, then roughly crush the remaining 100g raspberries and stir them into the whipped cream. Cover and store in the fridge until ready to assemble.
4. Split each bun down the middle but keep the halves attached on one side. Pipe or spoon in some cream, then smooth the top and sides with a spatula. Dust each bun with extra icing sugar to serve.