Italian Chocolate Maritozzi Buns (Printable)
Soft chocolate buns filled with creamy whipped chocolate cream — a classic Italian pastry indulgence.
# What You Need:
→ Dough
01 - 2 ¾ cups all-purpose flour
02 - ⅓ cup unsweetened cocoa powder
03 - ½ cup whole milk, lukewarm
04 - ¼ cup granulated sugar
05 - 1 packet (2 ¼ 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, finely chopped
→ Chocolate Cream Filling
11 - 1 ¼ cups heavy whipping cream
12 - 2 ½ 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 It:
01 - Combine the yeast and 1 tablespoon of sugar with lukewarm milk in a small bowl. Stir gently and let it rest for 10 minutes until the mixture becomes foamy and bubbly.
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 the activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to come together.
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 it rise in a warm spot for 1 to 2 hours, or until doubled in volume.
06 - Gently punch down the risen dough and divide it into 8 equal portions. Shape each piece into an oval bun and arrange them on a parchment-lined baking sheet, leaving space between each for expansion.
07 - Cover the shaped buns loosely with a towel and let them proof for 40 minutes until puffed and nearly doubled.
08 - Preheat the oven to 355°F (180°C). Whisk together the egg yolk and 2 tablespoons of milk to create the egg wash.
09 - Brush the tops of the risen buns evenly with the egg wash. Bake on the center rack for 15 to 18 minutes, until the buns are set and feel slightly firm to the touch. Transfer to a wire rack and cool completely.
10 - Whip the heavy cream with powdered sugar and vanilla extract to stiff peaks using an electric mixer. 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 enriched with cocoa and studded with melted chocolate pockets, so even unfilled these buns are incredibly good.
- That generous cloud of chocolate whipped cream turns a simple bun into something that feels wildly indulgent for breakfast.
02 -
- If your kitchen is cold the first rise can take closer to two hours, so be patient and let the dough double rather than watching the clock.
- Letting the melted chocolate cool before folding it into the cream prevents the whipped cream from deflating into a runny mess.
03 -
- Weigh your flour rather than scooping it with a measuring cup, because even a small excess can make the buns dense and dry.
- Use a serrated knife to slice the buns so you do not compress the delicate crumb before filling.