WHAT YOU NEED

You will need

Approximately 60g (2¼ oz) Plum & verjuice jam or your favourite jam.
Approximately 1.5 litres (52 fl oz) neutral oil in a 25cm (10 inch) wide pot
30g (1 oz) mild honey

For the dough

220g (7¾ oz) bread/baker’s flour (12+% protein), plus extra for dusting
40g (1½ oz) caster (superfine) sugar
¼ teaspoon (2g) fine sea salt
40g (1½ oz) unsalted butter, cold (5°C/41°F)
1 teaspoon (4g) dried yeast (or 12g/¼ oz fresh yeast)
50g (1¾ oz) egg, from approximately 1 egg
70g/ml (2½ oz) water, warm (35°C/95°F)
zest of ½ orange
cooking oil spray

For the chocolate rictotta

150g (5½ oz) full-fat ricotta, drained on paper towel
150g (5½ oz) thick (double/heavy) cream (45%)
30g (1 oz) icing (confectioners’) sugar mixture
30g (1 oz) dark chocolate (70% cocoa), plus extra for top sprinkles
zest of ½ orange

Make the dough. Place the flour, sugar and salt into a wide mixing bowl. Add the butter and rub it in until the mix feels like almond meal, then stir the yeast in. Whisk the egg, warm water and orange zest together in a bowl, then mix in to the flour mix to form a rough, sticky dough. Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth and springy. Place in a bowl, lightly spray with cooking oil spray and cover. Set aside at warm room temp for an hour to proof until puffed to double in size.

Make the plum jam while the buns proof, then set aside to cool.

Make the chocolate ricotta while the buns proof.

Whiz the ricotta, cream and icing sugar in a food processor or blender until super smooth and keep chilled until needed. Carefully, with a peeler, shave the chocolate into the cream, add the orange zest and stir well. (See Top Trix 1.) Load the filling into a piping bag without a nozzle.

Shape the dough. Portion the dough into six pieces (70g/2½ oz each). Lightly spray a heavy 30 × 40 cm (12 in × 16 inch) plastic tray with cooking oil spray and line with baking paper. Working with a piece at a time, form the dough into balls then, using a flattened palm, roll into fat little sausage shapes – 7–8 cm (2¾–3¼ inches) long. Place the buns on the tray. Lightly spray the tops of the dough pieces with cooking oil spray and cover with plastic wrap. Set aside in a warm place to proof for approximately 30–60 minutes.

While the buns proof, heat the oil in a 25 cm (10 inch) pan and temp check to 170°C (350°F).

Fry the buns. Do the poke test. The buns should look puffed with airy blisters visible just under the skin. Start frying the buns – 2 minutes on each side until brown (internal temp should be 90°C/200°F). Warm the honey and brush the surface of each bun. Leave to cool for 30 minutes.

Fill the maritozzi. Using a small serrated knife, split each doughnut in half lengthways, only cutting three-quarters through to the base. Gently prise the buns open but keep the halves attached and fold back so they sit open and ready to receive the cream. Check if the inside is still warm and, if so, leave for another 10 minutes to cool.

Pipe an overfull amount into each bun. Gently push the bun sides back together, encouraging the cream to push up and out a little – just above the bun top line. With your finger or a small palette knife, smooth the excess away (tile grouters and brick layers – this is your time to shine in the kitchen!). Smear a blob of jam on one side of the cream strip and a sprinkle of chocolate.

Keep and store Best eaten within 2 hours of filling.

_{TOP TRIX}

1 The consistency of filling is important to hold in the buns: too soft, just whip further; too thick, add more cream and fold in gently. Remember the filling is going into a yeasted bun not a sponge, so it must have a thick structural body – not soft, unsupportive swathes.

_ADAPTRIX

No/other preserves Of course! Omit the jam or replace it with a mild citrus marmalade.

Other creams Swap the ricotta for the same amount of plain thick (double/heavy) cream (45% fat) or mascarpone. Whip until it holds firm form.

Omit or switch the chocolate The chocolate is a crunchy friend to blood plum but it doesn’t have to be there. Take it out – no replacement – or add white chocolate (my fave).