Italian Chocolate Maritozzi Buns (Print version)
Pillowy cocoa buns stuffed with rich chocolate whipped cream — a Roman breakfast indulgence.
# Ingredient List:
→ 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, 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 Make It:
01 - Combine the active dry yeast and 1 tbsp of granulated sugar with lukewarm milk in a small bowl. Allow the mixture to rest for 10 minutes until it becomes foamy and bubbly, confirming the yeast is 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 butter, and activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.
04 - Turn the dough onto a lightly floured surface and knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes. Work until the dough becomes smooth, soft, and elastic. Incorporate the chopped dark chocolate during the final 2 minutes of kneading.
05 - Transfer the dough to a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in volume.
06 - Gently punch down the risen dough and divide it into 8 equal portions. Shape each piece into a smooth oval bun and arrange them on a parchment-lined baking tray, leaving space between each for expansion.
07 - Cover the shaped buns loosely with a damp towel or oiled plastic wrap. Allow them to proof for 40 minutes until puffed and nearly doubled in size.
08 - Preheat the oven to 355°F. Whisk together the egg yolk and milk to create an egg wash. Brush the tops of each bun evenly with the mixture for a glossy, golden finish.
09 - Bake on the center rack for 15 to 18 minutes, until the buns feel slightly firm to the touch and are cooked through. Transfer to a wire rack and let them cool completely before filling.
10 - Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract to firm, stiff peaks. Gently fold in the melted and cooled dark chocolate using a spatula until uniformly combined, taking care 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 Advice:
01 -
- The chocolate whipped cream filling is lighter than any frosting and melts into the warm bun in the most satisfying way.
- They look like they came from a professional bakery but the dough is surprisingly forgiving for home bakers.
02 -
- The chopped chocolate in the dough will melt during baking and create pockets that can tear if you handle the buns roughly while shaping, so work with gentle hands.
- If the chocolate cream filling looks grainy or split, your melted chocolate was too warm when you folded it in, and chilling the bowl for five minutes then rewhipping usually saves it.
03 -
- During cold months, turn your oven on for one minute then turn it off and use the warm interior as a proofing box for consistent rising every time.
- The single biggest improvement to the filling is using chocolate you would happily eat on its own, because the cream amplifies every quality and every flaw.