Italian Chocolate Maritozzi Buns (Printable Version)
Pillowy cocoa buns stuffed with rich chocolate whipped cream — a Roman breakfast indulgence.
# 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 envelope (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
→ 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:
01 - In a small bowl, stir the active dry yeast and 1 tbsp of granulated sugar into the lukewarm milk. Let the mixture stand for 10 minutes until it becomes frothy and activated.
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 the activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to come together.
04 - Knead by hand on a lightly floured surface or use a stand mixer fitted with a dough hook for 8 to 10 minutes, until the dough becomes soft, smooth, and elastic. During the final minute of kneading, incorporate the chopped dark chocolate until evenly distributed throughout.
05 - Transfer the dough to a clean, lightly oiled bowl. Cover tightly with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in volume.
06 - Gently punch down the risen dough to release excess air. Divide it into 8 equal portions and shape each into a smooth oval bun. Arrange the shaped buns on a baking tray lined with parchment paper, spacing them about 2 inches apart.
07 - Cover the shaped buns loosely with a damp towel or lightly oiled plastic wrap. Let them proof for 40 minutes until puffed and nearly doubled in size.
08 - While the buns are proofing, preheat the oven to 355°F (180°C). In a small bowl, whisk together the egg yolk and 2 tbsp of milk to create the egg wash.
09 - Brush the tops of the proofed buns evenly with the egg wash. 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 cool completely.
10 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until firm, stable peaks form. Gently fold in the melted and cooled dark chocolate using a spatula, 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 Tips:
01 -
- The combination of a chocolate enriched dough with chocolate whipped cream is the kind of double threat that makes people close their eyes when they take a bite.
- They look incredibly impressive but the dough is surprisingly forgiving, even if yeast baking usually intimidates you.
02 -
- If you cut into the buns while they are still warm the cream will slide right out and create a mess, so patience during cooling is nonnegotiable.
- Folding the melted chocolate into the whipped cream rather than whipping them together preserves the airy texture and prevents the filling from turning dense.
03 -
- Wet your hands slightly when shaping the buns because the cocoa dough can stick more than plain dough and a little water prevents tearing.
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold equipment makes the cream whip faster and hold its shape longer.