Bread Hedgehogs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 164.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 0.0 g
- Protein: 5.0 g
View full nutritional breakdown of Bread Hedgehogs calories by ingredient
Introduction
A great recipe to try with your young uns. You can make up the dough and let them play with it to thier heart's content A great recipe to try with your young uns. You can make up the dough and let them play with it to thier heart's contentNumber of Servings: 8
Ingredients
-
few drops of cooking oil for greasing
350g (11 1/2 oz) strong white flour, plus extra for dusting
3g (1/2 sachet) fast-action dried yeast
1 teaspoon salt
1 tablespoon olive oil
200ml (7 fl oz) preboiled warm water
few currant, cut in half, to decorate
1 egg, beaten, to glaze
Directions
1. Sprinkle a few drops of cooking oil on the baking sheet and have your child smear it over with their fingers.
2. Sift the flour and salt in a mixing bowl and add the yeast, vegetable oil and water. Mix everything together with the wooden spoon, then put your hands into the bowl and draw the mixture together into a firm dough.
3. If the mixture is too dry to come together, add a little more water. If the mixture is too sticky and sticks to your hands, add some more flour.
4. Sprinkle flour over the work surface and tip the dough on to it. Have your child knead the dough by pushing, folding and turning it. You can be brutal with it; the more work, the better. Knead it for at least 5 minutes.
5. Break the dough into 8 equal pieces and knead into balls. Make a pointy snout at one end of each ball and place on the baking sheet. Leave plenty of space between the rolls as they will double in size. Help you child to make the prickles by snipping into the dough with the tips of scissors. Press halves of currants into the dough for eyes.
6. Cover the rolls with a clean tea towel, then leave in a warm place for 1 hour or until they have doubled in size.
7. Set the oven to 230C (450F), Gas make 8. Brush the rolls with the beaten egg and bake for 15-20 minutes. If the rolls are cooked they will sound hollow when tapped on the bottom. Transfer to a cooling rack.
Number of Servings: 8
Recipe submitted by SparkPeople user LVALENTINE2.
2. Sift the flour and salt in a mixing bowl and add the yeast, vegetable oil and water. Mix everything together with the wooden spoon, then put your hands into the bowl and draw the mixture together into a firm dough.
3. If the mixture is too dry to come together, add a little more water. If the mixture is too sticky and sticks to your hands, add some more flour.
4. Sprinkle flour over the work surface and tip the dough on to it. Have your child knead the dough by pushing, folding and turning it. You can be brutal with it; the more work, the better. Knead it for at least 5 minutes.
5. Break the dough into 8 equal pieces and knead into balls. Make a pointy snout at one end of each ball and place on the baking sheet. Leave plenty of space between the rolls as they will double in size. Help you child to make the prickles by snipping into the dough with the tips of scissors. Press halves of currants into the dough for eyes.
6. Cover the rolls with a clean tea towel, then leave in a warm place for 1 hour or until they have doubled in size.
7. Set the oven to 230C (450F), Gas make 8. Brush the rolls with the beaten egg and bake for 15-20 minutes. If the rolls are cooked they will sound hollow when tapped on the bottom. Transfer to a cooling rack.
Number of Servings: 8
Recipe submitted by SparkPeople user LVALENTINE2.