Chocolate Maritozzi Buns (Print Version)
# Ingredients:
→ Dough
01 -
240 g bread flour (2 cups)
02 -
250 g all-purpose flour (2 cups + 2 tbsp)
03 -
2 large eggs, room temperature
04 -
75 g granulated sugar (hefty ⅓ cup)
05 -
240 g whole or 2% milk (1 cup, warmed to about 95°F)
06 -
2½ tsp instant yeast
07 -
¼ cup neutral oil (like canola or vegetable)
08 -
½ tbsp vanilla extract
09 -
28 g Dutch process cocoa powder (¼ cup)
10 -
1 tsp salt
→ Egg Wash
11 -
1 tbsp whole or 2% milk
12 -
1 large egg
→ Whipped Cream Filling
13 -
⅔ cup powdered sugar, sifted
14 -
2 cups heavy whipping cream, chilled
15 -
Pinch of salt
16 -
4 tbsp sifted cocoa powder
# Instructions:
01 -
Dump everything into a stand mixer bowl fitted with a dough hook. Mix on a low setting until the dough comes together and feels smooth. It should cling a bit to the bottom of the bowl but not the sides.
02 -
Cover the dough in a lightly oiled bowl. Let it sit for an hour or two, or until it doubles in size.
03 -
Set a piece of parchment paper onto your baking tray and keep it ready for later.
04 -
Divide the dough into smaller, even parts—about 8 to 12 pieces. Using a kitchen scale can help if you want them all uniform. Flatten each piece lightly, pull the edges toward the middle, and pinch them together. Roll the dough into smooth balls with the seam side tucked underneath.
05 -
Place your dough balls onto the paper-lined tray. Loosely cover and leave them to puff up for 30-60 minutes.
06 -
Heat the oven to 350°F. Mix the egg and milk to make the wash.
07 -
Brush the tops of the risen dough balls with the egg mix and bake on the middle shelf for around 16 minutes. Since they're chocolate, don’t rely on color; tap the base to check—it'll sound hollow when done.
08 -
Move your buns onto a cooling rack and let them cool fully before moving on.
09 -
While buns cool down, beat the cold cream with the sifted cocoa, powdered sugar, and salt. Stop when you see medium-stiff peaks, then store in the fridge until it’s time to use.
10 -
Once buns have cooled, slice through them halfway, leaving one side intact. Add whipped cream—you can spoon it in or use a piping bag—then gently smooth the top edge with a spatula or knife.
11 -
A light dusting of powdered sugar on the filled buns makes them extra tempting. Eat up!
# Notes:
01 -
Fill only what you'll eat soon, as refrigeration makes the bread drier. Keep unfilled buns sealed in a container.
02 -
Switch things up by adding fruits, berry compotes, jam, or even chocolate chips to the filling.