It’s been a while since I posted anything over here. I once read somewhere that as a blogger you should never try to explain why you were gone for a while. So I’ll just summarize it for you guys: life happened.
Well, now that’s out of the way we can get onto more important stuff: baking! It’s Palm Sunday today and I’ve been meaning to try out this recipe ever since I saw it in a recipe book I bought ages ago. The recipe for the dough is quite basic and easy to make. The only difficult part is getting your bread people to look half decent. I fucked up 2 of them (one by sitting on the dough and thus squashing its head) and the other 2 came out looking pretty much perfect. You do have to like hard-boiled eggs, since runny is out of the question with this recipe.
– 250g plain or strong flour
– 2 tsp sugar
– 1 tsp salt
– 150ml milk
– 1/2 tbsp or 1/2 sachet of yeast
– 1 tbsp honey
– 4 eggs (not too big)
– couple of raisins
Step 1. Put the dry ingredients into a mixing bowl. Make sure the milk is lukewarm (microwave will do just fine) and stir in the honey. If needed also stir in the yeast into the milk-honey mix. Otherwise just put it in the mixing bowl with the dry ingredients. Pour the wet ingredients onto the dry ingredients and knead for about 10 minutes till it’s smooth and stretchy.
The dough is a bit sticky, but try to refrain from adding extra flour.
Step 2. Place the dough into the mixing bowl and cover it. Leave to rise in a warm-ish place for at least an hour.
Step 3. Once the dough has risen enough cut it into 4 equal parts (should about 110-115g each). Roll them out on a lightly floured work surface into a sort of egg-shape that can easily hold the egg. Transfer them to a lined/greased baking tray. Place the eggs in the middle of the dough and use a a pair of scissors or dough scraper to cut the arms and legs.
Fold the arms around the eggs and leave the dough to proof for at least half an hour (cover it with plastic/whatever of course).
Step 4. Once the dough has proofed enough (don’t worry if it still looks a bit thin, it will puff up in the oven) use the raisins to create the eyes and mouths. Make sure to press them down quite hard, otherwise they’ll fall off during baking.
Bake for about 15 minutes at 225°C (or 200°C for fan ovens).