Marzipan challah hedgehogs

Marzipan challah hedgehogs

Based on 9 ratings

Molly Yeh, blogger and cookbook author

mynameisyeh.com

“These are almost too cute to eat. But, they are so soft and sweet, and my favorite ingredient, marzipan, is in the middle!”

Difficulty

Medium 👍
90
min.
Preparation
20
min.
Baking
150
min.
Resting

Ingredients

Servings:-14+
2¼ tsp active dry yeast
180 ml warm water
eggs (divided)
80 ml vegetable oil
400 g flour
1½ tsp salt (divided)
210 g sugar (divided)
60 g butter
¾ tsp almond extract (divided)
150 g almond flour
1 tsp black sesame seeds
190 g confectioner’s sugar
5 tsp milk
50 g sliced almonds
Metric
Imperial

Utensils

  • tweezers
  • kitchen towel
  • oven
  • 2 small mixing bowls
  • hand mixer with beaters or a stand mixer with dough hook attachment
  • scissors
  • 2 small bowls
  • 3 large mixing bowl
  • 2 baking sheets
  • rubber spatula or wooden spoon
  • parchment paper (optional)

Enjoy with

Soy vanilla chai
The warm spices of this comforting drink pair well with the rich marzipan flavor.

Nutrition per serving

Cal
408
Protein
9g
Fat
19g
Carb
51g

Step 1/6

In a small mixing bowl, combine yeast, warm water, and some of the sugar and lightly stir. Let sit for approx. 5 min., until it becomes foamy on top. In another small mixing bowl, whisk together some of the eggs and oil.
  •  tsp active dry yeast
  • 180 ml warm water
  • 1 tsp sugar
  • 2 eggs
  • 80 ml vegetable oil
  • 400 flour
  • 1 tsp salt
  • 2 small mixing bowls
  • large mixing bowl

In a small mixing bowl, combine yeast, warm water, and some of the sugar and lightly stir. Let sit for approx. 5 min., until it becomes foamy on top. In another small mixing bowl, whisk together some of the eggs and oil.

Step 2/6

In a large mixing bowl, or the bowl of stand mixer with dough hook attachment, mix together flour, salt, and sugar. When the yeast is foamy, add it to the dry mixture, followed by egg mixture, and stir to combine. Transfer dough to a floured work surface and knead for approx. 5 – 10 min., adding more flour if necessary, until dough is smooth and elastic (it will still be slightly sticky). Transfer dough to an oiled bowl, cover with a damp kitchen towel, and let it sit at room temperature until it doubled in size, approx. 2 hrs.
  • 50 sugar
  • flour for dusting
  • oil for greasing
  • kitchen towel
  • hand mixer with beaters or a stand mixer with dough hook attachment
  • large mixing bowl

In a large mixing bowl, or the bowl of stand mixer with dough hook attachment, mix together flour, salt, and sugar. When the yeast is foamy, add it to the dry mixture, followed by egg mixture, and stir to combine. Transfer dough to a floured work surface and knead for approx. 5 – 10 min., adding more flour if necessary, until dough is smooth and elastic (it will still be slightly sticky). Transfer dough to an oiled bowl, cover with a damp kitchen towel, and let it sit at room temperature until it doubled in size, approx. 2 hrs.

Step 3/6

Meanwhile, make the marzipan filling. Separate remaining egg, and set aside the yolk for later. In a large mixing bowl, mix together butter and sugar with a wooden spoon or rubber spatula until combined. Mix in salt and egg white, add almond extract, then stir in the almond flour until smooth and combined.
  • 1 egg
  • 60 butter
  • 150 sugar
  • ¼ tsp salt
  • ¼ tsp almond extract
  • 150 almond flour
  • rubber spatula or wooden spoon
  • large mixing bowl

Meanwhile, make the marzipan filling. Separate remaining egg, and set aside the yolk for later. In a large mixing bowl, mix together butter and sugar with a wooden spoon or rubber spatula until combined. Mix in salt and egg white, add almond extract, then stir in the almond flour until smooth and combined.

Step 4/6

Line two baking sheets with parchment paper, if needed, and preheat the oven to 375ºF/190ºC. When the dough has risen, transfer to a lightly dusted work surface and divide into small balls. Flatten each ball slightly, and fill with a heaping tablespoon of marzipan filling. Seal well, then place the balls seam side-down on the baking sheets, spaced evenly apart. Cover with a damp kitchen towel and let rise for approx. 30 more min.
  • flour for dusting
  • kitchen towel
  • oven
  • 2 baking sheets
  • parchment paper (optional)

Line two baking sheets with parchment paper, if needed, and preheat the oven to 375ºF/190ºC. When the dough has risen, transfer to a lightly dusted work surface and divide into small balls. Flatten each ball slightly, and fill with a heaping tablespoon of marzipan filling. Seal well, then place the balls seam side-down on the baking sheets, spaced evenly apart. Cover with a damp kitchen towel and let rise for approx. 30 more min.

Step 5/6

In a small bowl, beat the reserved egg yolk with a splash of water and brush onto the rolls, working with 3 rolls at a time in order to ensure that the black sesame seeds stick to the egg wash. Use tweezers to stick on two black sesame seeds for eyes and scissors to make two 1-cm/0.5-in cuts for ears. Bake for approx. 15 – 20 min., or until golden brown.
  • 1 tsp black sesame seeds
  • tweezers
  • scissors
  • small bowl

In a small bowl, beat the reserved egg yolk with a splash of water and brush onto the rolls, working with 3 rolls at a time in order to ensure that the black sesame seeds stick to the egg wash. Use tweezers to stick on two black sesame seeds for eyes and scissors to make two 1-cm/0.5-in cuts for ears. Bake for approx. 15 – 20 min., or until golden brown.

Step 6/6

Leave hedgehogs to cool. Meanwhile make the glaze. in a small bowl, mix together confectioner’s sugar, almond extract, and milk, adding additional milk a few drops at a time if the glaze is too thick to spread. Working one at a time, spread a circle of glaze onto the rolls, then top with overlapping rows of sliced almond. Enjoy!
  • 190 confectioner’s sugar
  • ½ tsp almond extract
  • 5 tsp milk
  • 50 sliced almonds
  • small bowl

Leave hedgehogs to cool. Meanwhile make the glaze. in a small bowl, mix together confectioner’s sugar, almond extract, and milk, adding additional milk a few drops at a time if the glaze is too thick to spread. Working one at a time, spread a circle of glaze onto the rolls, then top with overlapping rows of sliced almond. Enjoy!