Chocolate Maritozzi Buns (Printable)
Pillowy cocoa buns filled with rich chocolate whipped cream, inspired by classic Roman pastry tradition.
# 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 1/2 tbsp 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
→ Chocolate Cream Filling
11 - 1 1/4 cups heavy whipping cream
12 - 2 1/2 oz dark chocolate, melted and cooled
13 - 2 tbsp plus 1 tsp 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 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 begins to form.
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. During the final 2 minutes, incorporate the chopped dark chocolate evenly throughout.
05 - Transfer the dough to a lightly greased clean bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 to 2 hours until doubled in volume.
06 - Gently punch down the dough and divide into 8 equal portions. Shape each piece into an oval bun and arrange on a parchment-lined baking sheet, spacing them at least 2 inches apart.
07 - Cover the shaped buns loosely with a towel and let proof for 40 minutes until puffed and nearly doubled.
08 - Preheat the oven to 355°F. Whisk together the egg yolk and 2 tbsp of milk. 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 cool completely.
10 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract to firm peaks. 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 powdered sugar if desired and serve immediately.
# Expert Tips:
01 -
- The dough is surprisingly forgiving, even if you are nervous about working with yeast.
- That contrast between the tender cocoa bun and the silky chocolate cream is genuinely unforgettable.
02 -
- If the cream filling gets too warm it will turn soupy, so keep the buns cool and fill them just before serving.
- The dough should feel slightly tacky but not stick to your fingers, so add flour a tablespoon at a time if needed during kneading.
03 -
- Use a serrated knife to slice the buns so you do not compress all that beautiful rise you worked for.
- The secret to that bakery style shine is a second thin brush of egg wash right before the buns go into the oven.