Homemade Italian Chocolate Maritozzi Buns
Italian Chocolate Maritozzi Buns bring a sweet treat to your table. These buns are easy to make and perfect for any occasion. After making these many times, I know the secret to a perfect whip. The creamy filling and soft buns make every bite unforgettable. Try my Moist Pumpkin Bread Recipe for a different treat. Jump to Recipe If you love recipes like this, you’ll also enjoy Moist Pumpkin Bread Recipe with Warm Fall Spices and Crispy Chicken Feta Pita Pockets Recipe for Easy Dinner.
Why This Homemade Italian Chocolate Maritozzi Buns Is Pure Comfort
- soft and fluffy
- creamy whipped filling
- easy to make
- perfect for any time
What You'll Need for Homemade Italian Chocolate Maritozzi Buns
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1/2 cup chocolate hazelnut spread
- 1/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Optional: powdered sugar
- Optional: chocolate shavings
- Optional: fresh berries
📝 Ingredient Notes
- all-purpose flour: Use unbleached flour for best results.
- active dry yeast: Make sure yeast is fresh and not expired.
- hazelnut spread: Use a high-quality brand for the best flavor.
- heavy cream: Chill the cream before whipping for better texture.
🛒 Tools & Equipment I Recommend
- Stand Mixer — Ensures even mixing and saves time → See on Amazon
- Whisk — Perfect for whipping cream and mixing batters → See on Amazon
How to Make Homemade Italian Chocolate Maritozzi Buns
- Step 1: In a large bowl, mix the flour, yeast, sugar, and salt.
- Step 2: Add the warm milk, butter, and eggs. Mix until a dough forms.
- Step 3: Knead the dough on a floured surface for 5–7 minutes.
- Step 4: Let the dough rise in a warm place for 1 hour.
- Step 5: Preheat the oven to 375°F (190°C).
- Step 6: Shape the dough into buns and place on a baking sheet.
- Step 7: Bake for 18–20 minutes until golden brown.
- Step 8: In a bowl, mix the chocolate hazelnut spread, cream, and sugar.
- Step 9: Once the buns are cooled, split them and fill with the whipped cream.
- Step 10: Serve and enjoy.
Cook's Tips for Perfect Homemade Italian Chocolate Maritozzi Buns
- Best technique: Use a stand mixer to mix the dough for even results.
- Common mistake and fix: If the dough is too dry, add a splash of milk or water.
- Best technique: Let the buns cool completely before filling to avoid melting the whipped cream.
- Best technique: Use a pastry bag to fill the buns for a professional look.
Storing & Reheating Homemade Italian Chocolate Maritozzi Buns
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make the buns up to 2 days in advance and fill when ready to serve.
Freezing Homemade Italian Chocolate Maritozzi Buns
Freeze unbaked buns for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 5 minutes. Microwave: Reheat in the microwave for 10–15 seconds.
Recipe Notes
- Chef tip: For a richer flavor, use dark chocolate hazelnut spread.
- Best substitution: If you don't have hazelnut spread, use a mix of melted chocolate and peanut butter.
- Make-ahead: The buns can be made ahead and filled just before serving.
- Scaling: Double the recipe if you need more buns.
- Troubleshooting: If the buns are too dense, check that the yeast is fresh and the dough is properly kneaded.
Want to level up this recipe?
Baking Sheets — Ensure even baking and prevent sticking → Check price on Amazon
Homemade Italian Chocolate Maritozzi Buns
Ingredients
Main Ingredients
- 6 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1/2 cup chocolate hazelnut spread
- 1/4 cup heavy cream
- 1/4 cup confectioners' sugar
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
Optional Toppings
- powdered sugar
- chocolate shavings
- fresh berries
Instructions
- Step 1: In a large bowl, mix the flour, yeast, sugar, and salt.
- Step 2: Add the warm milk, butter, and eggs. Mix until a dough forms.
- Step 3: Knead the dough on a floured surface for 5–7 minutes.
- Step 4: Let the dough rise in a warm place for 1 hour.
- Step 5: Preheat the oven to 375°F (190°C).
- Step 6: Shape the dough into buns and place on a baking sheet.
- Step 7: Bake for 18–20 minutes until golden brown.
- Step 8: In a bowl, mix the chocolate hazelnut spread, cream, and sugar.
- Step 9: Once the buns are cooled, split them and fill with the whipped cream.
- Step 10: Serve and enjoy.
Notes
- Chef tip: For a richer flavor, use dark chocolate hazelnut spread.
- Best substitution: If you don't have hazelnut spread, use a mix of melted chocolate and peanut butter.
- Make-ahead: The buns can be made ahead and filled just before serving.
- Scaling: Double the recipe if you need more buns.
- Troubleshooting: If the buns are too dense, check that the yeast is fresh and the dough is properly kneaded.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked buns for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 5 minutes.
- Microwave reheat: Reheat in the microwave for 10–15 seconds.
- Make ahead: Make the buns up to 2 days in advance and fill when ready to serve.
Nutrition Per Serving
- Calories: 380
- Protein: 6g
- Fat: 12g
- Carbs: 55g
- Fiber: 2g
- Sugar: 28g
- Sodium: 250mg
- Cholesterol: 55mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Italian Chocolate Maritozzi Buns FAQs
Yes, you can make the buns up to 2 days in advance and fill them just before serving.
If the buns are dry, they may have been overbaked. Check the oven temperature and ensure the buns are baked until golden, not overdone.
It's not recommended to bake buns in an air fryer. They are best baked in a conventional oven for even rising and texture.
Yes, you can freeze the unbaked buns for up to 1 month. Thaw and bake as directed.
Let the buns cool completely before filling. This prevents the whipped cream from melting and keeps the texture perfect.
A Warm Final Note
I can’t wait for you to try Homemade Italian Chocolate Maritozzi Buns and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
