Italian Chocolate Maritozzi Buns (Printable)
Cocoa buns filled with chocolate whipped cream, a Roman breakfast classic.
# What You'll Need:
→ Dough
01 - 2 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 cup whole milk, lukewarm
04 - 1/4 cup plus 1 tablespoon granulated sugar
05 - 1 packet (2 1/4 tsp) active dry yeast
06 - 1 large egg
07 - 3 tablespoons unsalted butter, softened
08 - 1/2 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 2 oz dark chocolate, chopped
→ Filling
11 - 1 1/4 cups heavy whipping cream
12 - 2 1/2 oz dark chocolate, melted and cooled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
→ Egg Wash
15 - 1 egg yolk
16 - 2 tablespoons milk
# How-To Steps:
01 - Stir the active dry yeast and 1 tablespoon of sugar into the lukewarm milk. Let the mixture stand for 10 minutes until it becomes foamy and bubbly on the surface.
02 - In a large mixing bowl, whisk together the all-purpose flour, 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 - 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 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 tightly with 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 baking tray lined with parchment paper, leaving space between each for expansion.
07 - Loosely cover the shaped buns with a clean kitchen towel or oiled plastic wrap. Allow them to rise for 40 minutes until puffy and nearly doubled.
08 - While the buns are rising, preheat the oven to 355°F. Whisk the egg yolk with 2 tablespoons of milk and gently brush the mixture over the tops of each bun for a glossy 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 them 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 with a spatula until evenly incorporated.
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 dough comes together with everyday pantry ingredients but tastes like something from a professional bakery.
- That moment when you slice open a still warm bun and pipe in the chocolate cream is pure kitchen magic.
02 -
- If your kitchen is cold, the first rise can take closer to two hours, so do not panic and definitely do not rush it.
- The chopped chocolate in the dough likes to sink during rising if the pieces are too large, so keep them small, roughly the size of chocolate chips.
03 -
- Test your yeast before committing all your ingredients, a failed rise is heartbreaking and completely avoidable.
- Let the melted chocolate for the filling cool to room temperature but not so much that it seizes when it hits the cold cream.