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These cocoa-enhanced buns put a chocolate spin on traditional Maritozzi, stuffing chocolatey brioche rolls with velvety chocolate whipped cream. You'll fall for how the fluffy bread perfectly complements the smooth, rich filling, making these Italian goodies impossible to resist whether you're starting your day or finishing a meal.
Ingredients
- Bread flour: Creates that wonderful chewy yet soft structure these buns need.
- All purpose flour: Works with the bread flour to get that just-right texture that won't feel too heavy.
- Dutch process cocoa powder: Brings deep chocolate flavor and that beautiful dark color. Go for good quality stuff for the tastiest results.
- Instant yeast: Gets your dough rising without any fuss. Just check it's not expired for best results.
- Whole milk: Gives the dough a softness and richness you won't get with water.
- Heavy whipping cream: Needs to be super cold to whip up properly for the filling. I like to stick my mixing bowl and beaters in the freezer beforehand too.
Step-by-Step Instructions
- Mixing the dough:
- Throw all your ingredients into your stand mixer bowl with the dough hook attached. Start slow to get everything mixed, then bump it up to medium. You'll need about 8 minutes for the gluten to develop right. The dough's ready when it comes away from the sides but still sticks a bit to the bottom. When you touch it, it should feel smooth but a little sticky.
- First rise:
- Pop the dough into a bowl with a bit of oil, flip it once so it's coated. Cover it with plastic wrap or a damp towel. Let it sit somewhere warm until it gets twice as big, usually 1 to 2 hours depending on how warm your kitchen is. You'll know it's ready when it looks bigger and feels puffy if you poke it gently.
- Shaping the buns:
- Cut the dough into equal chunks with a bench scraper or knife. To shape each one, press it flat, then fold the edges to the middle and pinch them together. Put the seam underneath and cup your hand around it. Move in circles with light pressure to create tension on top, making a nice round ball with a smooth surface.
- Second rise:
- Put your shaped buns on a baking sheet lined with parchment, leaving space between them. Cover them loosely with plastic wrap or a towel. Let them sit until they puff up, around 30 minutes to an hour. They should almost double in size, and when you press one lightly, the dent should slowly fill back in.
- Baking to perfection:
- Brush some egg wash on the puffy buns to make them shine. Bake them in your preheated oven for about 16 minutes. Since they're chocolate-colored, you can't really see if they're browning. Tap the bottom to check if they're done - they should sound hollow. Let them cool completely on a rack before you fill them.
- Creating the filling:
- Mix heavy cream, cocoa powder, powdered sugar, and salt in a cold bowl. Whip it up until you get peaks that stand up but aren't too stiff. The cream should keep its shape but still look a bit soft. Keep it in the fridge until you need it so it stays firm.
- Filling the buns:
- Cut each bun across but not all the way through, making a pocket that keeps the bun in one piece. Squeeze or spoon lots of chocolate whipped cream into each bun. Use a flat spatula to make the top of the cream look neat. Sprinkle some powdered sugar on top right before you serve them.
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You Must Know
- Eat these buns within a day for the best taste and texture.
- You can make the dough the night before and let it rise slowly in the fridge for better flavor.
- I truly think what makes these Maritozzi special is using really good cocoa powder. I found this out after trying different brands and noticing that fancy Dutch process cocoa really takes these from basic buns to something amazing. My grandma always told me good ingredients speak for themselves, and that's definitely true with these chocolate treats.
Storage and Make Ahead Tips
Empty buns will stay good in a sealed container at room temp for 2 days tops. Once you add the filling, they need to go in the fridge and should be eaten within 24 hours before the bread starts getting dry from the cold.
If you want to plan ahead, you can freeze the baked unfilled buns for up to a month. Let them thaw at room temperature and warm them in a 300°F oven for 5 minutes before adding the filling. You can make the whipped cream up to 4 hours early and keep it in the fridge.
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Flavor Variations
The chocolate base in these Maritozzi works great with all sorts of fillings and add-ins. Try mixing crushed chocolate cookies into the whipped cream for some crunch. For more depth, add a spoonful of instant espresso powder to the dough to bring out the chocolate taste.
You could mix orange zest into the dough and add a splash of orange liqueur to the whipped cream for that classic chocolate-orange combo. Or swap the chocolate whipped cream for hazelnut cream, custard, or even mascarpone for something different.
Cultural Context
Maritozzi come from Rome and were typically eaten during Lent as sweet bread rolls. The original version is just plain brioche filled with whipped cream, often enjoyed at breakfast with coffee. This chocolate version puts a modern spin on the classic while staying true to its roots.
The name Maritozzi comes from the Italian word for husband, since these buns were traditionally gifts from men to their future wives. Now they're just a beloved part of Roman food culture that's gotten popular throughout Italy and beyond.
Frequently Asked Questions
- → What makes the buns soft and fluffy?
Make sure to knead the dough thoroughly and let it rise in a warm spot. Doubling the size before baking is key.
- → Is it okay to use a different flour?
Using a mix of bread and all-purpose flour works best for consistency. Changing it might affect softness, so adjust accordingly.
- → What else can I add to the filling?
Try adding fruit slices, some tasty jam, or chocolate chips to make the filling exciting and uniquely yours.
- → How do I store them properly?
Keep unfilled buns in a sealed container at room temperature, and if they've got cream inside, refrigerate them to keep fresh.
- → How do I make sure the dough portions are even?
A kitchen scale works great to weigh each portion, or eyeball it and divide them evenly by hand for similar sizes.