Chocolate Maritozzi Italian Buns (Printable)
Cocoa-kissed Italian buns stuffed with rich chocolate whipped cream, inspired by classic Roman maritozzi.
# What You'll Need:
→ Dough
01 - 2¾ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ¼ cup granulated sugar
04 - 1 packet (¼ oz) active dry yeast
05 - 1 pinch salt
06 - ¾ cup whole milk, lukewarm
07 - 3½ tablespoons unsalted butter, softened
08 - 1 large egg
09 - Zest of 1 orange (optional)
→ Chocolate Filling
10 - ¾ cup heavy cream
11 - 2¾ oz dark chocolate (60–70% cocoa), finely chopped
12 - 2 tablespoons powdered sugar
→ Decoration
13 - Powdered sugar, for dusting
# How-to Steps:
01 - In a large mixing bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt until evenly distributed.
02 - Pour in the lukewarm milk, add the softened butter, egg, and orange zest. Stir with a wooden spoon or dough hook until a sticky, cohesive dough forms.
03 - Turn the dough onto a lightly floured surface and knead for approximately 10 minutes, until the dough becomes smooth, springy, and no longer sticks to your hands.
04 - Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rest in a warm, draft-free spot for 1 to 1½ hours until doubled in volume.
05 - Gently punch down the risen dough and divide it into 8 equal portions. Roll each into an oval bun and arrange on a parchment-lined baking sheet, leaving space between them. Cover loosely and let proof for 30 minutes.
06 - Preheat the oven to 350°F (180°C). Bake the buns for 18 to 20 minutes, until just set and slightly firm to the touch. Transfer to a wire rack and cool completely.
07 - Heat 3 tablespoons of the heavy cream in a small saucepan until steaming but not boiling. Pour over the chopped dark chocolate and stir until a smooth ganache forms. Let cool to room temperature. Whip the remaining cream with powdered sugar to stiff peaks, then gently fold in the cooled ganache until uniformly blended.
08 - Using a sharp knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Generously pipe or spoon the chocolate whipped cream into each bun.
09 - Dust the filled maritozzi generously with powdered sugar and serve immediately.
# Expert Pointers:
01 -
- The cocoa dough stays incredibly soft for days, something most chocolate breads never manage.
- That ganache folded into whipped cream creates a filling that is somehow lighter than buttercream but twice as satisfying.
02 -
- If your kitchen is cold, the first rise can take up to two hours, so do not panic and do not rush it.
- Folding the ganache into the whipped cream in two additions instead of all at once keeps the filling airy and prevents it from deflating.
03 -
- Weigh your flour rather than scooping it with a measuring cup, because even a small excess can make the dough dry and stubborn.
- A light egg wash on the buns before baking gives them a subtle shine that makes them look like they came from a professional bakery.