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Chocolate Maritozzi

Chocolate Maritozzi: Irresistibly Soft Italian Treats

Chocolate Maritozzi are a delightful twist on classic Italian sweet buns, filled with chocolate whipped cream and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 16 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 16 minutes
Servings: 12 buns
Course: Desserts
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Bread Flour Can be substituted with all-purpose flour, but texture may vary.
  • 2 teaspoons Instant Yeast Active dry yeast can be substituted, but may require blooming in warm water.
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a lower glycemic index.
  • 1 teaspoon Salt Essential for taste, can be omitted in sodium-restricted diets.
  • 1 teaspoon Vanilla Any vanilla extract or bean can be used.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 cup Whole or 2% Milk Dairy alternatives like almond or soy milk can be substituted.
  • 1/4 cup Neutral Oil Melted butter or coconut oil can work as a substitute.
  • 1/3 cup Dutch Process Cocoa Powder Regular unsweetened cocoa powder can be used.
Whipped Cream Filling
  • 1 cup Heavy Whipping Cream Coconut cream is a great dairy-free option.
  • 1/4 cup Powdered Sugar Granulated sugar can be substituted, though texture will differ.

Equipment

  • stand mixer
  • baking sheet
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine all dough ingredients: AP flour, bread flour, instant yeast, granulated sugar, salt, vanilla, eggs, milk, neutral oil, and Dutch process cocoa powder. Mix on low for about 2 minutes, then increase to medium speed and knead for 8-10 minutes until smooth and slightly sticky.
  2. Transfer the kneaded dough into a greased bowl, cover and let it rise for 1-2 hours until doubled in size.
  3. Punch down the dough gently, divide into 8-12 pieces, shape into balls, and place on a baking sheet. Let them rise for another 30-60 minutes.
  4. Preheat oven to 350°F (175°C). Once risen, brush tops with an egg wash and bake for 16 minutes until golden and hollow sounding.
  5. Let the maritozzi cool completely, then whip heavy cream, cocoa, and powdered sugar. Slice each bun and fill with whipped cream.

Nutrition

Serving: 1bunCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Sift cocoa and powdered sugar to avoid lumps in filling. Fill just before serving for best texture. Check buns to ensure they sound hollow when tapped during baking. Use room temperature ingredients for best rising results.

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