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Chocolate Maritozzi

Indulge in these airy, pillowy buns infused with rich cocoa, perfect for a delightful afternoon treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Substitute with bread flour for a chewier bite.
  • 1 cup Bread Flour No direct substitution recommended for desired texture.
  • 2 teaspoons Instant Yeast Active dry yeast can be used if proofed first.
  • 1 tablespoon Granulated Sugar Can substitute with coconut or brown sugar for different flavors.
  • 1 teaspoon Salt Essential and should not be skipped.
  • 1 teaspoon Vanilla Use pure vanilla extract for best results.
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
  • 1 cup Milk (Whole or 2%) Any non-dairy milk can work as a substitute.
  • 1/4 cup Neutral Oil Vegetable or Canola can be used.
  • 1/4 cup Cocoa Powder Dutch Process preferred. Regular cocoa powder can alter the taste.
  • 1 large Egg (for Wash) Can omit for a matte appearance.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Coconut cream can be substituted for a dairy-free option.
  • 2 tablespoons Powdered Sugar Can use less for a lower-sugar option.
  • 1/4 teaspoon Salt Essential for flavor depth.

Method
 

Preparation
  1. In a spacious bowl, combine the flours, instant yeast, granulated sugar, cocoa powder, and salt, sifting together.
  2. In a separate bowl, whisk together the eggs, vanilla, and milk. Slowly add this liquid blend into the dry ingredients and stir gently until a dough forms.
  3. Drizzle in the neutral oil, then knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
  4. Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for approximately 1 hour, or until doubled in size.
  5. Gently punch down the risen dough and divide it into equal portions, shaping each into a round bun.
  6. Arrange the buns on a baking tray lined with parchment paper and let them rise again for about 30 minutes, covered lightly.
Baking
  1. Preheat the oven to 350°F (175°C). Brush each bun with the egg wash before baking.
  2. Bake for 20-25 minutes, or until golden brown.
Whipping Cream
  1. While the buns cool, prepare the whipped cream by beating the heavy cream, powdered sugar, and salt until soft peaks form.
Assembly
  1. Once the Chocolate Maritozzi have cooled, slice them open and fill each with a generous dollop of whipped cream.

Notes

Store unfilled Maritozzi in an airtight container at room temperature for up to two days. For longer preservation, refrigerate and allow them to come to room temperature before serving.