Description
Soft and fluffy Italian chocolate maritozzi buns filled with rich whipped cream, offering a decadent twist on the classic Roman sweet treat.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 large egg
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- Chocolate chips (optional)
Instructions
- In a bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
- Add sugar, butter, egg, and vanilla extract, mixing well.
- In another bowl, combine flour, cocoa powder, and salt.
- Gradually add dry ingredients to wet ingredients and knead into a soft dough.
- Cover and let rise in a warm place for 1–1.5 hours until doubled.
- Divide dough into small portions and shape into oval buns.
- Place on a baking sheet, cover, and let rise for another 30 minutes.
- Bake at 180°C (350°F) for 15–18 minutes until cooked through.
- Cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice buns partially and fill generously with whipped cream.
- Add chocolate chips if desired and serve.
Notes
- Do not overbake to keep buns soft.
- Use high-quality cocoa powder for deeper flavor.
- Fill just before serving for best texture.
- Store buns separately from filling if making ahead.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian