Horse Maritozzi
Horse Maritozzi
Ingredients
For the Bread
- 250 g plain flour
- 1 egg
- 120 g cold milk
- 30 g sugar
- 3 g yeast
- 3 g salt
- 35 g unsalted butter
- 1 egg yolk, beaten, for egg wash
For the Butter Cookie (for hair)
- 80 g butter, softened
- 20 g sugar
- 25 g milk
- 105 g plain flour
- 8 g cocoa powder
For the Cream Filling
- 300 g thickened cream
- 30 g sugar
- 60 g cream cheese
For Assembly and Decoration
- as needed white chocolate
- 8 almonds
- 8 candy eyes
- 8 coffee beans
Instructions
- 1
Add 250g plain flour, 120g cold milk, 1 egg, 30g sugar, and 3g yeast to a bread maker.
⏱️ 2 min
- 2
Add 35g unsalted butter and 3g salt to the bread maker.
⏱️ 1 min
- 3
Allow the bread maker to mix and knead the dough until smooth and elastic.
⏱️ 20 min
- 4
Transfer the dough to a covered bowl and proof in a warm place until it has doubled in size (approximately 60-90 minutes).
⏱️ 75 min
- 5
Once proofed, gently punch down the dough to release air.
⏱️ 1 min
- 6
Divide the dough into 4 equal portions and shape them into oval-like rolls.
⏱️ 5 min
- 7
Place the shaped dough rolls on a baking sheet lined with parchment paper.
⏱️ 2 min
- 8
Cover the rolls and proof for about an hour until they have increased in size.
⏱️ 60 min
- 9
Preheat your oven to 180°C (350°F). Brush the proofed rolls with the beaten egg yolk for an egg wash.
⏱️ 5 min•🌡️ 180
- 10
Bake the bread rolls at 180°C for 12 minutes, or until golden brown. Let the bread cool down completely after baking.
⏱️ 12 min•🌡️ 180
- 11
While the bread is baking, prepare the butter cookies. In a bowl, combine 80g softened butter and 20g sugar. Cream together until light and fluffy.
⏱️ 5 min
- 12
Add 25g milk and whisk the mixture until it is creamy and well combined.
⏱️ 2 min
- 13
Add 105g plain flour and 8g cocoa powder to the mixture. Mix until a chocolate dough forms.
⏱️ 3 min
- 14
Transfer the chocolate dough into a piping bag. Pipe small shapes (e.g., hearts, stars, or small textured blobs) onto a baking sheet lined with parchment paper. These will be used for the horse's mane/hair.
⏱️ 5 min
- 15
Preheat your oven to 170°C (340°F). Bake the butter cookies at 170°C for 18 minutes, or until set. Let them cool completely.
⏱️ 18 min•🌡️ 170
- 16
Prepare the cream filling. In a bowl, combine 300g thickened cream, 30g sugar, and 60g cream cheese.
⏱️ 2 min
- 17
Whisk the mixture until it is hard (i.e., stiff peaks are formed). Transfer the cream filling into a piping bag.
⏱️ 5 min
- 18
Once the baked bread rolls have cooled down, use a knife to cut a V-shaped hole into the top-center of each roll. Gently open the cut to create a cavity inside the bread.
⏱️ 5 min
- 19
Pipe the cream filling generously into the V-shaped cavity of each bread roll. Use a knife to clean off and smooth the excess cream on the edges, forming a neat cream 'mane' down the center of the horse's face.
⏱️ 5 min
- 20
For the ears, insert two almonds into the top-sides of each bread roll.
⏱️ 2 min
- 21
Melt white chocolate. Use a small amount of melted white chocolate to adhere two candy eyes to each bread roll, one on each side of the cream filling.
⏱️ 3 min
- 22
Use melted white chocolate to stick one of the small chocolate butter cookie pieces (the 'hair') onto the top of each bread roll, above the cream filling.
⏱️ 2 min
- 23
Dip the bottom portion of each bread roll into melted white chocolate to create the white muzzle area of the horse.
⏱️ 3 min
- 24
Finally, attach two coffee beans to the white chocolate muzzle area of each bread roll to represent the nostrils. Arrange the finished 'horse maritozzi' on a tray.
⏱️ 3 min
Kitchen Tools
Horse Maritozzi
For the Bread
- 250 g plain flour
- 1 egg
- 120 g cold milk
- 30 g sugar
- 3 g yeast
- 3 g salt
- 35 g unsalted butter
- 1 egg yolk, beaten, for egg wash
For the Butter Cookie (for hair)
- 80 g butter, softened
- 20 g sugar
- 25 g milk
- 105 g plain flour
- 8 g cocoa powder
For the Cream Filling
- 300 g thickened cream
- 30 g sugar
- 60 g cream cheese
For Assembly and Decoration
- as needed white chocolate
- 8 almonds
- 8 candy eyes
- 8 coffee beans
Instructions
- 1
Add 250g plain flour, 120g cold milk, 1 egg, 30g sugar, and 3g yeast to a bread maker.
⏱️ 2 min - 2
Add 35g unsalted butter and 3g salt to the bread maker.
⏱️ 1 min - 3
Allow the bread maker to mix and knead the dough until smooth and elastic.
⏱️ 20 min - 4
Transfer the dough to a covered bowl and proof in a warm place until it has doubled in size (approximately 60-90 minutes).
⏱️ 75 min - 5
Once proofed, gently punch down the dough to release air.
⏱️ 1 min - 6
Divide the dough into 4 equal portions and shape them into oval-like rolls.
⏱️ 5 min - 7
Place the shaped dough rolls on a baking sheet lined with parchment paper.
⏱️ 2 min - 8
Cover the rolls and proof for about an hour until they have increased in size.
⏱️ 60 min - 9
Preheat your oven to 180°C (350°F). Brush the proofed rolls with the beaten egg yolk for an egg wash.
⏱️ 5 min•🌡️ 180 - 10
Bake the bread rolls at 180°C for 12 minutes, or until golden brown. Let the bread cool down completely after baking.
⏱️ 12 min•🌡️ 180 - 11
While the bread is baking, prepare the butter cookies. In a bowl, combine 80g softened butter and 20g sugar. Cream together until light and fluffy.
⏱️ 5 min - 12
Add 25g milk and whisk the mixture until it is creamy and well combined.
⏱️ 2 min - 13
Add 105g plain flour and 8g cocoa powder to the mixture. Mix until a chocolate dough forms.
⏱️ 3 min - 14
Transfer the chocolate dough into a piping bag. Pipe small shapes (e.g., hearts, stars, or small textured blobs) onto a baking sheet lined with parchment paper. These will be used for the horse's mane/hair.
⏱️ 5 min - 15
Preheat your oven to 170°C (340°F). Bake the butter cookies at 170°C for 18 minutes, or until set. Let them cool completely.
⏱️ 18 min•🌡️ 170 - 16
Prepare the cream filling. In a bowl, combine 300g thickened cream, 30g sugar, and 60g cream cheese.
⏱️ 2 min - 17
Whisk the mixture until it is hard (i.e., stiff peaks are formed). Transfer the cream filling into a piping bag.
⏱️ 5 min - 18
Once the baked bread rolls have cooled down, use a knife to cut a V-shaped hole into the top-center of each roll. Gently open the cut to create a cavity inside the bread.
⏱️ 5 min - 19
Pipe the cream filling generously into the V-shaped cavity of each bread roll. Use a knife to clean off and smooth the excess cream on the edges, forming a neat cream 'mane' down the center of the horse's face.
⏱️ 5 min - 20
For the ears, insert two almonds into the top-sides of each bread roll.
⏱️ 2 min - 21
Melt white chocolate. Use a small amount of melted white chocolate to adhere two candy eyes to each bread roll, one on each side of the cream filling.
⏱️ 3 min - 22
Use melted white chocolate to stick one of the small chocolate butter cookie pieces (the 'hair') onto the top of each bread roll, above the cream filling.
⏱️ 2 min - 23
Dip the bottom portion of each bread roll into melted white chocolate to create the white muzzle area of the horse.
⏱️ 3 min - 24
Finally, attach two coffee beans to the white chocolate muzzle area of each bread roll to represent the nostrils. Arrange the finished 'horse maritozzi' on a tray.
⏱️ 3 min