Italian Chocolate Maritozzi Buns (Print Version)
Soft chocolate buns filled with whipped dark chocolate cream, inspired by classic Roman 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, 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 Make:
01 - Stir the yeast and 1 tbsp of sugar into lukewarm milk in a small bowl. Let stand for 10 minutes until the mixture becomes foamy and bubbly.
02 - In a large mixing bowl, whisk together the flour, cocoa powder, remaining 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 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 plastic wrap or a damp towel and let rise in a warm spot for 1 to 2 hours, or until doubled in size.
06 - Punch down the risen dough and divide into 8 equal portions. Shape each piece into an oval bun and arrange on a parchment-lined baking sheet, spacing them 2 to 3 inches apart.
07 - Cover the shaped buns loosely with a damp towel and let rise for 40 minutes until puffy and nearly doubled.
08 - Preheat the oven to 350°F. Whisk together the egg yolk and milk, then brush the mixture evenly over each bun to create a glossy finish.
09 - Bake for 15 to 18 minutes until the tops are set and the buns sound slightly hollow when tapped. Transfer to a wire rack and cool completely.
10 - Whip the heavy cream with powdered sugar and vanilla extract to stiff 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, leaving one side attached as a hinge. Generously pipe or spoon the chocolate whipped cream into each bun. Dust with powdered sugar if desired and serve immediately.
# Expert Tips:
01 -
- The dough stays soft for two days if you keep them covered, which means you can sneak one with your morning coffee without anyone noticing.
- Folding melted chocolate into whipped cream creates a filling that tastes like the inside of a truffle had a baby with a cloud.
02 -
- I once tried to speed up the rising time by putting the dough near a hot stove and the bottom half cooked while the top stayed raw, so always use a warm but not hot spot for proofing.
- Folding the chocolate into the cream rather than whipping it in directly keeps the texture light and silky instead of heavy and dense.
03 -
- Wet your hands slightly when shaping the buns because the cocoa dough can stick more than plain dough and wet hands work better than flour dusted ones.
- The cream filling should be the last thing you make, not the first, because cold whipped cream waiting around loses volume and spirit fast.