Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe | olivemagazine

Ingredients

• 550g strong white bread flour plus extra for dusting
• 250ml whole milk warmed
• 7g sachet fast-action dried yeast
• 50g golden caster sugar
• 1 tsp fine sea salt
• 1 lemon zested
• 3 eggs
• 50g unsalted butter softened, plus extra for the bowl
• 600ml double cream
• 3 tbsp elderflower cordial
• 2 tbsp icing sugar plus extra for dusting
• 4 tbsp pistachio paste or pistachio butter
• 4 tbsp raspberry jam
• 25g shelled pistachios finely chopped
• 3 tbsp freeze-dried raspberries