Italian Chocolate Maritozzi Buns (Printable version)
Soft chocolate buns filled with creamy whipped dark chocolate cream, inspired by classic Roman pastry tradition.
# 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 plus 1½ tbsp 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 plus 2 tsp powdered sugar
14 - 1 tsp vanilla extract
→ Egg Wash
15 - 1 egg yolk
16 - 2 tbsp milk
# How To:
01 - Stir the yeast and 1 tbsp sugar into lukewarm milk in a small bowl. Let stand for 10 minutes until the mixture becomes foamy and bubbly.
02 - Whisk together the flour, cocoa powder, remaining sugar, and salt in a large mixing bowl 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 comes together.
04 - Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is soft, smooth, and elastic. Fold in 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 rise in a warm spot for 1 to 2 hours until doubled in volume.
06 - Punch down the risen dough and divide into 8 equal portions. Shape each piece into a plump oval bun and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart.
07 - Cover the shaped buns loosely and let them proof for 40 minutes until puffed and nearly doubled.
08 - Preheat the oven to 355°F. Whisk the egg yolk with 2 tbsp milk and brush the mixture evenly over each bun for a glossy finish.
09 - Bake on the center rack for 15 to 18 minutes until the tops are set and a toothpick inserted into the center of a bun comes out clean. Transfer to a wire rack and cool completely.
10 - Whip the heavy cream with powdered sugar and vanilla extract to firm, stable peaks. Gently fold in the melted and cooled dark chocolate until evenly incorporated, being careful not to deflate the cream.
11 - Slice each cooled bun lengthwise with a serrated knife, leaving one side attached as a hinge. Pipe or spoon the chocolate cream generously into each bun. Dust with powdered sugar if desired and serve immediately.
# Expert Advice:
01 -
- The double chocolate hit from cocoa dough and a creamy filling is the kind of thing that makes people close their eyes when they take a bite.
- They look incredibly impressive but the dough is surprisingly forgiving and beginner friendly if you have ever made any enriched bread before.
02 -
- If the melted chocolate for the filling is even slightly warm when you fold it into the cream, it will seize and turn grainy instead of silky, so patience here truly pays off.
- The dough will seem too sticky at first but resist the urge to dump in extra flour because it firms up beautifully during kneading and the extra flour would make the buns dry.
03 -
- Use a kitchen scale to divide the dough into 8 equal pieces because uniformly sized buns bake evenly and look much more professional when arranged on a platter.
- Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream, since cold equipment helps the cream reach firm peaks faster and hold its shape longer.