Pour the milk into a saucepan set over a medium heat. When steam begins to rise, set aside (it should be lukewarm not hot). Tip 100g of the flour in a bowl with 30g of the sugar and the yeast. Pour in the warm milk and whisk to combine. Cover with a clean tea towel and set aside for 20-30 mins, until frothy.

Combine the remaining flour, sugar and the lemon zest with 1 tsp fine sea salt in another bowl. Scrape in the yeasted mixture along with the honey, egg yolk and olive oil. Mix together using a dough hook attachment on a stand mixer or wooden spoon. Continue to knead in the stand mixer for 8-10 mins, or by hand on a lightly floured work surface for 10-12 mins, until elastic and smooth. Transfer to an oiled, clean bowl and cover. Leave for 1-2 hrs until doubled in size.

Lightly oil a clean work surface and knock the dough back (dropping it on the work surface to expel the excess air). Cut into 40g portions, weighing for accuracy. Roll each into an oval – first by rolling into a ball and pinching underneath to ensure the top is smooth, then using the heel of your hand to roll into an oval shape. Arrange on two large baking trays, lined with baking parchment, ensuring they are well-spaced apart. Cover and set aside for 30-45 mins until doubled in size. Heat the oven to 200C/180C fan/gas 6.

Bake for 15-20 mins until fully risen and deeply golden. Meanwhile, make the glaze. Combine the caster sugar with 50ml water in a small saucepan set over a medium-high heat. Bring to a simmer and once the sugar has melted, bubble for 2 mins until thickened slightly. As soon as the buns come out of the oven, brush over the glaze and leave to cool on the trays.

When the buns have cooled completely, pour the cream and vanilla into a large bowl. Whisk until the cream just holds soft peaks, then stir through most of the raspberries, mashing some lightly to create ripples. Using a serrated knife to cut down the middle of the buns, from the top and stopping around 2cm from the base. Spoon the cream into a piping bag, if you have one, and fill the buns with it, or use the spoon. (If using a piping bag, snip a hole in the end that’s large enough for the raspberries to come through.) While doing this, open the buns slightly, being careful not to break the base. Use the flat side of a cutlery knife or an offset spatula to scrape away any excess cream and achieve a smooth finish. Dip the maritozzi in the chopped hazelnuts and tear over the remaining raspberries. Dust with icing sugar to serve, if you like. Best served on the day of making but will keep in the fridge for to to two days.