Horse Maritozzi
Horse Maritozzi
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration
- 2 ounces dark chocolate, melted and cooled slightly, or dark brown icing gel
- 8 edible googly eyes
- 8 almond-shaped chocolate pieces, or chocolate covered almonds for ears
Instructions
- 1
In the bread maker pan, add the warm milk, melted butter, and egg. Then add the flour, sugar, salt, and yeast. Select the dough cycle and start the bread maker. Allow the machine to complete its cycle, which typically includes mixing, kneading, and the first rise.
⏱️ 90 min
- 2
Once the dough cycle is complete, gently remove the dough from the bread maker. Divide the dough into 4 equal pieces. Shape each piece into an oval-shaped bun, about 4-5 inches long.
⏱️ 10 min
- 3
Place the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 4
Preheat your oven to 375°F (190°C). Bake the risen buns for 15-20 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 20 min•🌡️ 375
- 5
Remove the baked buns from the oven and transfer them to a wire rack to cool completely. This is crucial before filling to prevent the cream from melting.
⏱️ 30 min
- 6
While the buns are cooling, prepare the cream filling. In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 7
Once the buns are completely cool, carefully slice each bun horizontally, creating a pocket for the filling, but ensure it remains attached at one side (like a hot dog bun).
⏱️ 5 min
- 8
Transfer the whipped cream to a piping bag fitted with a large star or round tip. Generously fill each bun with whipped cream, allowing some to peek out from the top.
⏱️ 5 min
- 9
Now, decorate each cream-filled bun to resemble a horse's face. Using a small amount of the whipped cream, pipe a white stripe down the center of the bun's top, creating the horse's blaze. Then, using the melted dark chocolate (or dark brown icing gel) in a separate piping bag with a very small tip, pipe two small dots for the nostrils below the blaze.
⏱️ 5 min
- 10
Attach two edible googly eyes above the cream blaze. Pipe a small dark brown or chocolate shape at the top center of the bun to create the horse's mane or forelock. Finally, attach two small, almond-shaped chocolate pieces at the top sides of the bun to form the ears.
⏱️ 5 min
- 11
Arrange the finished "horse cream buns" on a tray and serve immediately, or refrigerate until ready to serve. They are best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Horse Maritozzi
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration
- 2 ounces dark chocolate, melted and cooled slightly, or dark brown icing gel
- 8 edible googly eyes
- 8 almond-shaped chocolate pieces, or chocolate covered almonds for ears
Instructions
- 1
In the bread maker pan, add the warm milk, melted butter, and egg. Then add the flour, sugar, salt, and yeast. Select the dough cycle and start the bread maker. Allow the machine to complete its cycle, which typically includes mixing, kneading, and the first rise.
⏱️ 90 min - 2
Once the dough cycle is complete, gently remove the dough from the bread maker. Divide the dough into 4 equal pieces. Shape each piece into an oval-shaped bun, about 4-5 inches long.
⏱️ 10 min - 3
Place the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 4
Preheat your oven to 375°F (190°C). Bake the risen buns for 15-20 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 20 min•🌡️ 375 - 5
Remove the baked buns from the oven and transfer them to a wire rack to cool completely. This is crucial before filling to prevent the cream from melting.
⏱️ 30 min - 6
While the buns are cooling, prepare the cream filling. In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 7
Once the buns are completely cool, carefully slice each bun horizontally, creating a pocket for the filling, but ensure it remains attached at one side (like a hot dog bun).
⏱️ 5 min - 8
Transfer the whipped cream to a piping bag fitted with a large star or round tip. Generously fill each bun with whipped cream, allowing some to peek out from the top.
⏱️ 5 min - 9
Now, decorate each cream-filled bun to resemble a horse's face. Using a small amount of the whipped cream, pipe a white stripe down the center of the bun's top, creating the horse's blaze. Then, using the melted dark chocolate (or dark brown icing gel) in a separate piping bag with a very small tip, pipe two small dots for the nostrils below the blaze.
⏱️ 5 min - 10
Attach two edible googly eyes above the cream blaze. Pipe a small dark brown or chocolate shape at the top center of the bun to create the horse's mane or forelock. Finally, attach two small, almond-shaped chocolate pieces at the top sides of the bun to form the ears.
⏱️ 5 min - 11
Arrange the finished "horse cream buns" on a tray and serve immediately, or refrigerate until ready to serve. They are best enjoyed fresh.