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Chocolate Maritozzi Recipe

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★★★★★

4.5 from 128 reviews

Delight in the rich and fluffy Chocolate Maritozzi, an Italian sweet bun filled with luscious cocoa whipped cream. These soft, chocolate-infused buns are perfect for breakfast or an indulgent snack. The dough is enriched with cocoa powder for a subtle chocolate flavor and paired with a decadent whipped cream filling, dusted with powdered sugar for a beautiful finish.

Ingredients

Scale

Dough

  • 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
  • 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)
  • 28 g Dutch process cocoa powder (¼ cup)

Egg Wash

  • 1 large Egg
  • 1 tbsp Whole or 2% milk

Whipped Cream Filling

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

Instructions

  1. Mix and Knead Dough: In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients and knead on low speed until the dough is smooth yet slightly sticky, clinging to the bowl’s bottom but not the sides.
  2. First Rise: Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  3. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
  4. Portion and Shape Dough: Remove the risen dough and divide it into 8-12 equal pieces. Shape each piece into a smooth ball by flattening gently in your hand, folding edges to the center, pinching the seams, then rolling on the work surface until round.
  5. Second Rise: Place dough balls on the baking sheet seam-side down, cover them, and let rise again for 30 minutes to 1 hour until puffed.
  6. Preheat Oven and Prepare Egg Wash: Preheat your oven to 350°F (175°C). Whisk together one egg with a tablespoon of milk to make the egg wash.
  7. Brush and Bake: Once risen, brush each bun with the egg wash. Bake on the center rack for approximately 16 minutes. Since the buns are chocolate, visual browning is subtle, so test doneness by tapping the bottom—they should sound hollow.
  8. Cool Buns: Transfer the buns to a wire rack and cool to room temperature thoroughly before filling.
  9. Make Whipped Cream Filling: In a cold bowl, whisk the heavy cream with sifted powdered sugar, cocoa powder, and a pinch of salt until medium-stiff peaks form. Chill until ready to use.
  10. Slice and Fill Buns: Carefully slice each bun horizontally halfway down, creating a pocket without splitting the bun apart. Fill generously with the chocolate whipped cream, using a piping bag if preferred. Smooth the cream level with the top of the bun using a knife or offset spatula.
  11. Finish and Serve: Lightly dust the filled buns with powdered sugar and serve immediately for the best flavor and texture.

Notes

  • Using a kitchen scale to portion dough ensures uniform buns but is optional.
  • The dough will be somewhat sticky; avoid adding extra flour to keep buns light and tender.
  • If you do not have Dutch process cocoa powder, natural cocoa powder can be used but may affect color and flavor slightly.
  • Keep the whipped cream cold until serving to maintain its texture.
  • These buns are best enjoyed the day they are made but can be stored in the refrigerator for up to 2 days.
  • Allow buns to cool completely before filling to prevent whipped cream from melting.

Keywords: Chocolate Maritozzi, Italian sweet bun, chocolate whipped cream bun, cocoa buns, sweet breakfast bread

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