Preparation time: 30 min plus resting time
Cooking time: 15 min
- 300 g strong wheat flour
- 1 sachet (about 5g) instant dry yeast
- 1 tablespoon sugar
- 1 level teaspoon salt
- 40 g unsalted butter, room temperature
- 1 egg (medium size, about 50 gr)
- 175 ml whole milk
- white non pareils and black edible pen for the eyes
- Put the flour and yeast in a bowl and combine. Add the sugar and salt
- Pour the egg and milk into the bowl.
- Use a large spoon (or pastry scraper) to mix everything together.
- Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
- Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
- Put the dough into a lightly floured bowl and cover with a cloth.
- Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on room temperature).
- Take the dough out of the bowl, deflate it by touching lightly.
- Cut the dough into 16 pieces, and roll each of them (excepting one we will use for the ears and noses) into a ball.
- Place them inside a cupcake case, and let them rest for 30 minutes.
- Preheat oven to 400º F (200 º C) and prepare small ears and noses with the remainig dough. Roll the dough, and with a round mini cookie cutter (or an apple corer) make cut small circles for the nose. With your hands, shape into ovals, and make the nose holes with a toothpick. Then make some more circles. Cut these in quarters for the ears
- Stick the ears and the nose to each ball using with brushing them with water
- Bake the piggy bread for about 10-15 minutes, until golden brown
- Let the breads cool, draw the eyes with a black edible pen, and attach them using some royal icing (see “notes” for alternatives)
you might just draw the eyes with a black edible pen like I did here, or use some pepper, melted white and dark chocolate…
Autora : Sandeea Cocina Google+