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Italian Chocolate Maritozzi Bread

A close-up of an italian chocolate maritozzi bread roll sliced open, revealing a rich chocolate hazelnut filling.
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Make soft, sweet Roman Maritozzi buns with a rich, dark chocolate cream filling. This recipe guides you through the sweet yeast dough and proper assembly for authentic Italian dessert.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, softened
  • 1 large egg yolk, for egg wash
  • 1 tablespoon heavy cream, for egg wash
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 cup dark chocolate ganache or pastry cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together the flour, remaining 1/4 cup sugar, and salt. Add the yeast mixture, eggs, and softened butter.
  3. Knead the dough: Mix on low speed until combined, then increase speed to medium-low and knead for 8 to 10 minutes until the dough is smooth and elastic. It will be slightly sticky.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the buns: Gently punch down the dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving 2 inches between them.
  6. Second rise: Cover the shaped buns loosely and let them rise again for 30 to 45 minutes until puffy.
  7. Preheat and bake: Preheat your oven to 375°F (190°C). Whisk the egg yolk and cream together for the egg wash. Brush the tops of the buns lightly. Bake for 15 to 18 minutes, or until golden brown.
  8. Cool completely: Transfer the baked maritozzi to a wire rack and let them cool fully before filling.
  9. Prepare the filling: If using whipped cream, beat the cold heavy cream and powdered sugar until stiff peaks form. If using pre-made chocolate pastry cream, ensure it is chilled.
  10. Fill the maritozzi: Using a serrated knife, slice each cooled bun horizontally almost all the way through, creating a hinge. Gently spread the chocolate filling inside the cut, pressing the top half down slightly to secure the cream.

Notes

  • For the softest brioche texture, ensure your butter and eggs are at room temperature before mixing.
  • If you prefer a richer filling, fold 2 tablespoons of melted, cooled dark chocolate into the whipped cream before piping.
  • To achieve the classic look, use a piping bag with a large round tip to pipe the filling generously into the center cut of the bun.

Nutrition

Find it online: https://cookingzenith.com/italian-chocolate-maritozzi-bread-recipe/