Tuesday, March 24, 2009
Edible Art - Little Lamb Buns
I know I don't usually post recipes but I do bake a lot, especially around Easter. I needed some eggshells for the next project so my youngest and I tackled these Little Lamb Buns. He had a great time.
We are doing some Bread Dough Art at school in the coming weeks so it was good practice for him as well....stay tuned for those future posts......Anyway here is the recipe which will give you lots of eggshells for the next project.
Brioche Little Lambs
- will make 6 large sized buns or 1 large loaf
1 package yeast
1/4 cup warm water
1/3 cup milk
1/2 cup butter
1/2 cup sugar( if you want a sweeter bread increase to 3/4)
2 Tbsp grated orange peel
2 tsp vanilla
1/2 tsp salt
3 whole eggs
3 egg yolks
4 1/2 to 5 cups white flour
beaten egg wash
Stir yeast into warm water and set aside. If using fast acting just add 1/4 warm water to your milk and stir the yeast into the flour.
In a large bowl cream the butter, sugar, orange peel, vanilla and salt until fluffy.
Beat in the eggs and yolks, one at a time. Heat up the milk in the microwave until just warm. Add the milk and the yeast to the bowl.
Gradually beat in the flour to make a soft dough. How much flour you will use depends on your type of flour, the humidity etc. You'll just have to watch it carefully.
Turn out on a floured surface and knead until soft and elastic, about 10 to 15 minutes.
Place dough in a large greased bowl (I just use the same one I mixed in) Cover and place in a warm spot to rise for about an hour.
Take a fist sized piece of dough and pat into a round...this is the body.
Add a face, 2 legs, 2 ears, and lots of curly shapes to make up the woolly coat.
This is Jeff's creation.
Continue until all the dough is used up.
You can also make one large lamb out of all the dough. This works really well with lots of room for the curly coat.....at my house everyone wants their own lamb so we make the 6 buns.
Cover with a tea towel and let rise for about 1/2 an hour.
Brush with a beaten egg wash and bake at 350 degrees, 25 minutes for the buns and 40-45 minutes for the large loaf.
I glaze mine with a thin lemon glaze, icing sugar, melted butter, hot water and lemon juice.
Enjoy...... it makes a great breakfast treat.
I'm hoping to get the next post off later tonight so we will see you soon.