In a large mixing bowl, whisk together flour, sugar, yeast, and salt until well blended. In a separate bowl, beat the eggs and combine them with warm milk and vanilla extract. Gradually pour the wet mixture into the dry ingredients, mixing until a soft dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough vigorously for 8 to 10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm area until it doubles in size, about 1 to 2 hours.

While the dough rises, prepare the creamy filling by combining heavy cream and chocolate chips or chunks. Whip until smooth and creamy.

Once the dough has risen, punch it down and divide into pieces the size of golf balls. Shape each into a round ball.

Arrange the shaped dough balls on a baking sheet, cover, and let them rise again for 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Once preheated, bake the bread for 25 to 30 minutes until golden brown.

Transfer the hot Maritozzi to a wire rack to cool slightly. Slice them open carefully and fill with the creamy chocolate mixture.