Chocolate Maritozzi with Cream (Print Version)
# Ingredients:
→ Dough
01 -
250 g all-purpose flour (2 cups + 2 tbsp)
02 -
240 g bread flour (2 cups)
03 -
2½ tsp instant yeast
04 -
75 g granulated sugar (generous ⅓ cup)
05 -
1 tsp salt
06 -
½ tbsp vanilla extract
07 -
2 large eggs, room temperature
08 -
240 g whole or 2% milk (1 cup, warm ~95°F)
09 -
¼ cup neutral oil (vegetable/canola)
10 -
28 g Dutch process cocoa powder (¼ cup)
→ Egg Wash
11 -
1 large egg
12 -
1 tbsp whole or 2% milk
→ Whipped Cream Filling
13 -
2 cups heavy whipping cream, cold
14 -
⅔ cup powdered sugar, sifted
15 -
4 tbsp cocoa powder, sifted
16 -
Pinch of salt
# Instructions:
01 -
Combine all ingredients in the bowl of a stand mixer with the dough hook attached. Knead on low speed until smooth. The dough should be slightly sticky, sticking to the bottom but not the sides of the bowl.
02 -
Place the dough into a lightly greased bowl, cover, and allow to rise for 1-2 hours or until doubled in size.
03 -
Line a baking sheet with parchment paper and set aside.
04 -
Remove the dough from the bowl and cut into 8-12 equal-sized pieces. Weighing the pieces can help ensure uniformity. Shape each piece into a ball by gently flattening in your hand, folding the sides into the center, and pinching together. Place seam-side down and roll in a circular motion to form a smooth ball.
05 -
Place the dough balls onto the prepared baking sheet, cover, and let rise for 30 minutes to 1 hour until puffed up.
06 -
Preheat the oven to 350°F. Whisk together the egg and milk for the egg wash.
07 -
Brush the risen buns with egg wash, then bake on the center rack for about 16 minutes. Because the buns are chocolate, browning is hard to see. Tap the bottoms; they should sound hollow when done.
08 -
Transfer baked buns to a wire cooling rack and let them cool completely.
09 -
While the buns are cooling, whisk the cream, cocoa powder, powdered sugar, and salt together until medium-stiff peaks form. Chill the whipped cream until needed.
10 -
Once buns are at room temperature, slice down the middle without cutting all the way through. Fill with chilled whipped cream using a piping bag or spoon. Smooth the cream flush with the surface of the bun using a knife or offset spatula.
11 -
Sprinkle the filled buns lightly with powdered sugar and enjoy.
# Notes:
01 -
Fill only the buns you plan to consume soon, as filled buns should be refrigerated, which may dry out the bread. Unfilled buns can be stored in an airtight container.
02 -
Consider adding jam, fruits, berries, or chocolate chips to the filling for variation.