Italian Chocolate Maritozzi Buns (Print View)
Soft cocoa buns filled with rich chocolate whipped cream, inspired by classic Roman morning pastries.
# What You Need:
→ Dough
01 - 2¾ cups all-purpose flour
02 - ⅓ cup unsweetened cocoa powder
03 - ½ cup whole milk, lukewarm
04 - ¼ cup granulated sugar
05 - 1 packet (2¼ tsp) active dry yeast
06 - 1 large egg
07 - 3 tbsp unsalted butter, softened
08 - ½ tsp vanilla extract
09 - ½ tsp salt
10 - 2 oz dark chocolate, finely chopped
→ Chocolate Cream Filling
11 - 1¼ cups heavy whipping cream
12 - 2½ oz dark chocolate, melted and cooled
13 - 2 tbsp powdered sugar
14 - 1 tsp vanilla extract
→ Egg Wash
15 - 1 egg yolk
16 - 2 tbsp milk
# How-To Steps:
01 - In a small bowl, stir the active dry yeast and 1 tbsp of granulated sugar into the lukewarm whole milk. Let the mixture stand for 10 minutes until it becomes foamy and bubbly, confirming the yeast is alive and active.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, remaining granulated sugar, and salt until evenly distributed.
03 - Create a well in the center of the dry mixture. Add the egg, vanilla extract, softened unsalted butter, and the activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to come together.
04 - Turn the dough out onto a lightly floured surface and knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until the dough becomes soft, smooth, and elastic. During the final 2 minutes of kneading, incorporate the finely chopped dark chocolate evenly throughout.
05 - Transfer the dough to a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 2 hours, or until the dough has doubled in volume.
06 - Gently punch down the risen dough and divide it into 8 equal portions. Shape each piece into an oval bun and arrange them on a baking tray lined with parchment paper, leaving space between each for expansion.
07 - Cover the shaped buns loosely with a towel and let them rise for 40 minutes until puffy and nearly doubled in size.
08 - Preheat the oven to 355°F. In a small bowl, whisk together the egg yolk and 2 tbsp of milk. Brush the mixture gently over the tops of each risen bun for a glossy, golden finish.
09 - Bake on the center rack for 15 to 18 minutes, until the buns are slightly firm to the touch and cooked through. Transfer to a wire rack and let cool completely before filling.
10 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until firm peaks hold their shape. Gently fold in the melted and cooled dark chocolate until evenly incorporated, being careful not to deflate the cream.
11 - Using a serrated knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Generously pipe or spoon the chocolate whipped cream into each bun. Dust with additional powdered sugar if desired and serve immediately.
# Expert Hints:
01 -
- The combination of cocoa enriched dough and chocolate whipped cream is the kind of indulgence that makes people close their eyes when they take a bite.
- They look like they came from a professional bakery but the dough is surprisingly forgiving for home cooks.
- You can prep the filling while the dough rises so it never feels like you are waiting around.
02 -
- The chopped chocolate in the dough melts during baking and creates little pools of chocolate inside the buns so chop it fairly small for even distribution.
- Your melted chocolate for the filling must be completely cool before folding it into the whipped cream or it will deflate the cream into a runny mess.
- The buns taste best the day they are made but you can bake them a day ahead and fill them just before serving for the freshest result.
03 -
- Chill your mixing bowl and beaters in the freezer for fifteen minutes before whipping the cream because cold equipment helps the cream whip faster and hold its shape longer.
- For the shiniest egg wash add a tiny pinch of sugar to the yolk and milk mixture and brush it on in one gentle direction rather than back and forth.