Description
Chocolate Maritozzi are traditional Italian cream buns featuring a soft, sweet yeast dough baked to golden perfection and filled with luscious whipped cream infused with cocoa powder. This delightful treat combines the airy texture of the buns with the rich, velvety chocolate cream filling, making it a perfect dessert or indulgent snack.
Ingredients
Scale
Dough
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 75 grams unsalted butter, melted
- 250 ml milk, warmed
- 15 grams active dry yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
Filling
- 200 ml heavy cream
- 50 grams powdered sugar
- 1 tablespoon cocoa powder
Instructions
- Mix dry ingredients: In a bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast to evenly distribute the ingredients.
- Combine wet ingredients: In a separate bowl, whisk together the warmed milk, melted butter, eggs, and vanilla extract until fully blended.
- Form the dough: Gradually add the wet mixture to the dry ingredients, stirring continuously until a cohesive dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead it until it becomes smooth, elastic, and slightly tacky. Place the dough in a warm, draft-free place to rise until it doubles in size, about 1 hour.
- Prepare for baking: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
- Shape the buns: Divide the risen dough into equally sized small balls, arrange them spaced apart on the baking sheet, and allow them to rise again for 20-30 minutes until slightly puffed.
- Bake: Bake the buns in the preheated oven for 15-20 minutes or until golden brown on top. Remove from oven and let them cool completely on a wire rack.
- Prepare the filling: In a chilled bowl, whip the heavy cream with powdered sugar and cocoa powder until soft peaks are achieved, smooth and airy.
- Fill the buns: Carefully slice open each cooled bun horizontally without cutting all the way through. Generously fill each with the whipped chocolate cream.
- Serve: Serve the chocolate maritozzi immediately for the best texture and flavor, and enjoy this classic Italian treat!
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- Kneading time should be about 8-10 minutes for the perfect dough elasticity.
- For extra flavor, vanilla extract can be increased slightly or substituted with almond extract.
- If preferred, sift cocoa powder and powdered sugar to avoid lumps in the whipped cream.
- Buns are best consumed the day they are made but can be stored in an airtight container for up to 2 days.
- Allow buns to cool fully before filling to prevent the cream from melting.
