Italian Chocolate Maritozzi Buns (Printable)
Pillowy cocoa buns filled with rich chocolate whipped cream — a Roman breakfast indulgence.
# What You'll Need:
→ Dough
01 - 2 3/4 cups all-purpose flour (350 g)
02 - 1/3 cup unsweetened cocoa powder (40 g)
03 - 1/2 cup whole milk, lukewarm (120 ml)
04 - 1/4 cup granulated sugar (60 g)
05 - 1 packet active dry yeast (7 g)
06 - 1 large egg
07 - 3 tbsp unsalted butter, softened (40 g)
08 - 1/2 tsp vanilla extract
09 - 1/2 tsp salt
10 - 2 oz dark chocolate, chopped (60 g)
→ Chocolate Cream Filling
11 - 1 1/4 cups heavy whipping cream (300 ml)
12 - 2 1/2 oz dark chocolate, melted and cooled (70 g)
13 - 2 tbsp powdered sugar (30 g)
14 - 1 tsp vanilla extract
→ Egg Wash
15 - 1 egg yolk
16 - 2 tbsp milk
# How To Make:
01 - Combine active dry yeast and 1 tsp of sugar in lukewarm whole milk. Stir gently and allow the mixture to rest for 10 minutes until the surface becomes frothy and bubbly, indicating active fermentation.
02 - Sift together all-purpose flour, unsweetened cocoa powder, remaining granulated sugar, and salt in a large mixing bowl until evenly distributed and no lumps remain.
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 come together.
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, until smooth and elastic. During the final 2 minutes, fold in the chopped dark chocolate until evenly distributed throughout the dough.
05 - Transfer the dough to a clean, lightly oiled bowl. Cover tightly with plastic wrap or a damp kitchen towel and let 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 into 8 equal portions. Shape each piece into an elongated oval, tucking the seams underneath. Arrange on a parchment-lined baking sheet with ample spacing between each bun.
07 - Cover the shaped buns loosely with a damp towel or oiled plastic wrap. Allow to proof for 40 minutes until puffy and nearly doubled in size.
08 - Preheat the oven to 355°F (180°C). Whisk together the egg yolk and milk to create the egg wash. Gently brush the tops of each risen bun with the mixture for a glossy, golden-brown finish.
09 - Bake on the center rack for 15 to 18 minutes, until the buns feel slightly firm to the touch and a toothpick inserted comes out clean. Transfer to a wire rack and cool completely before filling.
10 - Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract to stiff peaks. Gently fold in the melted and cooled dark chocolate using a spatula, maintaining a light and airy consistency. Refrigerate until ready to use.
11 - Using a serrated knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Pipe or spoon the chocolate whipped cream generously into each bun. Dust with additional powdered sugar if desired and serve immediately.
# Expert Tips:
01 -
- The dough is infused with cocoa and studded with real chopped chocolate, so every bite delivers depth that cocoa powder alone cannot achieve.
- That dramatically billowing whipped cream filling looks elaborate but comes together with barely any effort once the buns have cooled.
02 -
- The chopped chocolate in the dough can seize and turn gritty if your kitchen is extremely hot, so work quickly and handle the dough with cool hands.
- Folding the melted chocolate into the whipped cream must be done while the chocolate is completely cooled, or the cream will deflate into a dense, oily puddle.
03 -
- For a sweeter, more crowd-pleasing filling, swap the dark chocolate for milk chocolate and reduce the powdered sugar by ten grams to keep the balance right.
- Tucking a few extra chocolate chips inside each bun before piping the cream creates a surprise crunch that makes people close their eyes on the first bite.