Italian Chocolate Maritozzi Buns (Printable version)
Cocoa dough buns filled with silky dark chocolate whipped cream, inspired by classic Roman pastries.
# What You'll 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
# Directions:
01 - In a small bowl, stir the active dry yeast and 1 tbsp of sugar into the lukewarm milk. Let the mixture stand for 10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
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 activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.
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 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, or until doubled in size.
06 - Punch down the risen dough 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 damp towel or plastic wrap. Allow them to rise for 40 minutes until puffy and nearly doubled.
08 - Preheat the oven to 355°F (180°C). Whisk together the egg yolk and 2 tbsp of milk, then brush the mixture evenly 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 cool completely.
10 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until firm peaks form. Gently fold in the melted and cooled dark chocolate until evenly incorporated, being careful not to deflate the cream.
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 cocoa laced dough stays soft for days if you store them right, making them perfect for leisurely mornings.
- Folding melted chocolate into whipped cream creates a filling that tastes like mousse had a baby with frosting.
- They look wildly impressive but the dough is surprisingly forgiving, even if you are nervous around yeast.
02 -
- If your kitchen is cold the first rise can take up to three hours, so do not rush it, the dough will tell you when it is ready by doubling.
- The chocolate cream filling weeps if it sits too long, so fill the buns no more than an hour before serving for the best texture.
03 -
- Wet your hands slightly when shaping the buns, it prevents sticking without adding extra flour that can toughen the dough.
- Chill your mixing bowl and whisk in the freezer for ten minutes before whipping cream, cold tools make the cream whip faster and hold its shape longer.