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Chocolate Maritozzi Recipe

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4.6 from 88 reviews

Chocolate Maritozzi are delicate Italian sweet buns enriched with cocoa powder for a rich chocolate flavor, perfectly soft with a slightly sticky dough. These buns are baked to a tender golden finish, then filled with luscious cocoa-flavored whipped cream. Ideal for a special breakfast or indulgent snack.

Ingredients

Scale

Dry Ingredients

  • 250 g All-Purpose Flour (2 cups + 2 tbsp)
  • 240 g Bread Flour (2 cups)
  • 2½ tsp Instant yeast
  • 75 g Granulated sugar (generous ⅓ cup)
  • 1 tsp Salt
  • 28 g Dutch process cocoa powder (¼ cup)

Wet Ingredients

  • ½ tbsp Vanilla extract
  • 2 large Eggs (room temperature)
  • 240 g Whole or 2% milk (1 cup, warm ~95°F)
  • ¼ cup Neutral oil (Vegetable or Canola)
  • 1 large Egg (for egg wash)
  • 1 tbsp Whole or 2% milk (for egg wash)

Whipped Cream Filling

  • 2 cups Heavy whipping cream (cold)
  • ⅔ cup Powdered sugar (sifted)
  • 4 tbsp Cocoa powder (sifted)
  • Pinch of salt

Instructions

  1. Prepare the dough: Combine all dry and wet ingredients (except for egg wash and filling ingredients) in the bowl of a stand mixer fitted with a dough hook. Knead on low speed until dough is smooth but slightly sticky—clinging to the bottom of the bowl but not the sides.
  2. First rise: Transfer the dough to a lightly greased bowl, cover it, and allow it to rise at room temperature for 1 to 2 hours, until it has doubled in size.
  3. Prepare baking sheet: Line a baking sheet with parchment paper and set aside.
  4. Divide dough: Remove risen dough and cut into 8 to 12 equal pieces. You may weigh pieces for uniformity, but it’s not necessary.
  5. Shape dough balls: Shape each piece into a smooth ball by flattening gently and folding the sides toward the center. Place seam side down and rotate your hand in a circular motion to form a tight ball.
  6. Second rise: Place the dough balls on the prepared baking sheet, cover, and let rise for 30 minutes to 1 hour until puffed.
  7. Preheat oven and prepare egg wash: Heat the oven to 350°F (175°C) and whisk the egg with milk for brushing.
  8. Apply egg wash: Brush the risen buns with the egg and milk mixture before baking.
  9. Bake buns: Bake on the center rack for about 16 minutes. Because of the cocoa, browning won’t be very visible; test doneness by tapping the bottom—it should sound hollow.
  10. Cool buns: Place baked buns on a wire rack and allow to cool completely.
  11. Make whipped cream filling: Whisk the cold heavy cream with sifted powdered sugar, sifted cocoa powder, and a pinch of salt until medium-stiff peaks form. Chill until ready to use.
  12. Slice buns: When buns reach room temperature, slice down the middle lengthwise but do not cut all the way through; leave a hinge so the bun can open like a sandwich.
  13. Fill buns: Fill the buns with the chocolate whipped cream using a piping bag or spoon. Smooth the cream to be flush with the surface of the bread.
  14. Finish and serve: Lightly dust the tops with powdered sugar and serve immediately for best texture and flavor.

Notes

  • Room temperature eggs and warm milk help activate the yeast for better rise.
  • If the dough is too sticky to handle, add a small amount of flour but avoid adding too much to keep buns soft.
  • The egg wash provides a lovely sheen but can be omitted for a matte finish.
  • Use a stand mixer for best results with kneading, but dough can be kneaded by hand until smooth and elastic.
  • Use Dutch process cocoa for deeper chocolate flavor and darker color.
  • Whipped cream filling is best fresh but can be stored in the fridge for up to 1 day; assemble buns just before serving.
  • Cover dough during rises to prevent drying out the surface.
  • Check oven temperature with a thermometer for accurate baking.
  • Yield depends on number of buns cut; 8 larger or 12 smaller buns.

Keywords: Chocolate Maritozzi, Italian sweet buns, chocolate bread, whipped cream filled buns, soft chocolate rolls, cocoa bread, breakfast buns

Find it online: https://kochenmitviktoria.com/chocolate-maritozzi-recipe/