1. Prepare the Dough

1. In a small bowl, dissolve the yeast in warm milk and let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, butter, and vanilla extract.
3. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Shape & Bake the Buns

1. Punch down the dough and divide into 6-8 equal pieces. Shape each into an oval and place on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes.
2. Preheat oven to 350°F (175°C). Brush the tops with milk and bake for 15-18 minutes, until golden brown.
3. Let the buns cool completely before filling.

3. Make the Raspberry Cream

1. In a bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the mashed raspberries and vanilla extract.

4. Fill the Maritozzi

1. Slice each bun almost in half (but not all the way through).
2. Fill with a generous amount of raspberry cream using a spoon or piping bag.
3. Dust with powdered sugar and garnish with extra raspberries if desired.