Italian Chocolate Maritozzi (Printable)
Pillowy cocoa buns filled with rich chocolate whipped cream, a classic Roman breakfast indulgence.
# 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 granulated sugar
05 - 1 packet (2 1/4 tsp) active dry yeast
06 - 1 large egg
07 - 3 tbsp unsalted butter, softened
08 - 1/2 tsp vanilla extract
09 - 1/2 tsp 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 tbsp powdered sugar
14 - 1 tsp vanilla extract
→ Egg Wash
15 - 1 egg yolk
16 - 2 tbsp milk
# Directions:
01 - In a small bowl, stir the yeast and 1 tbsp of sugar into the lukewarm milk. Let the mixture stand for 10 minutes until it becomes foamy and active.
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 becomes soft, smooth, and elastic. During the final 2 minutes, fold in the chopped dark chocolate until evenly distributed throughout.
05 - Transfer the dough to a lightly oiled clean bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 2 hours until doubled in volume.
06 - Punch down the dough gently and divide it into 8 equal portions. Shape each piece into an oval bun and arrange them on a baking tray lined with parchment paper, spacing them about 2 inches apart.
07 - Cover the shaped buns loosely with a towel and let them proof for 40 minutes until puffy and nearly doubled.
08 - Preheat the oven to 355°F. Whisk together the egg yolk and milk, then brush the mixture evenly over the tops of each bun for a glossy finish.
09 - Bake 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 - Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract to firm peaks. Gently fold in the melted and cooled dark chocolate until fully 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 additional powdered sugar if desired and serve immediately.
# Expert Suggestions:
01 -
- The dough stays soft for days if you keep them covered, which almost never happens with homemade enriched breads.
- Folding melted chocolate into whipped cream creates a filling that tastes like the inside of a truffle had a baby with a cloud.
- They look intimidating but the shaping is genuinely forgiving, and even ugly ones disappear fast.
02 -
- The dough will feel sticky at first and you will be tempted to add more flour, but resist the urge because extra flour makes the buns dense and dry.
- Melted chocolate must be completely cooled before you fold it into the whipped cream or it will melt everything into a sad puddle.
03 -
- Wet your hands slightly instead of flouring them when handling sticky dough, water prevents sticking without toughening the crumb.
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will double in volume faster than you expect.