Description

These delightful chocolate maritozzi feature soft, rich chocolate buns generously filled with a luscious, smooth cream. Each bun is lightly dusted with powdered sugar, offering a balanced sweetness and an inviting appearance. Baked to a tender perfection, they provide a comforting and indulgent treat with a harmonious blend of deep cocoa and creamy sweetness.

Ingredients

Scale

For the Chocolate Buns:
2 ½ cups (300g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
¼ cup (50g) granulated sugar
1 teaspoon active dry yeast
½ teaspoon salt
½ cup (120ml) warm milk (105-115°F / 40-46°C)
1 large egg, at room temperature
¼ cup (55g) unsalted butter, softened
For the Cream Filling:
1 ½ cups (360ml) heavy cream, very cold
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
For Dusting:
2 tablespoons powdered sugar

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Instructions

**Prepare the Dough:** In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, yeast, and salt.
In a separate bowl, combine the warm milk and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened butter, kneading until the butter is fully absorbed and the dough is smooth and elastic, about 8-10 more minutes.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
**Shape the Buns:** Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth, round bun.
Place the buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise again for 30-45 minutes, or until visibly puffy.
**Bake the Buns:** Preheat your oven to 350°F (175°C). Bake the buns for 15-18 minutes, or until they are lightly golden and sound hollow when tapped on the bottom.
Transfer the baked buns to a wire rack to cool completely before filling.
**Prepare the Cream Filling:** In a large, chilled bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, as it can turn grainy.
**Fill the Buns:** Once the buns are completely cool, use a sharp knife to make a deep cut lengthwise down the center of each bun, almost but not entirely through.
Gently open the cut and generously fill each bun with the prepared cream using a spoon or a piping bag.
**Serve:** Lightly dust the filled chocolate maritozzi with additional powdered sugar before serving.

Notes

Ensure your milk is warm, not hot, to activate the yeast without killing it.

Do not over-knead the dough after adding the butter; stop once it’s smooth and elastic.

For best results, chill your mixing bowl and whisk attachment for the cream filling for 15 minutes before whipping.

Maritozzi are best enjoyed fresh on the day they are made.

Store any leftover filled maritozzi in an airtight container in the refrigerator for up to 1 day.

Prep Time: 45 minutes
Cook Time: 18 minutes

Nutrition

Calories: 380 kcal
Fat: 20g
Carbohydrates: 45g
Protein: 7g