Hedgehog Bread for #BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making animal shaped breads, a theme chosen by Stacy of Food Lust People Love.
This is such a fun theme and I had a blast trying out something new and unique. This bread roll is absolutely delicious. It reminded me a whole lot of a cinnamon roll flavor profile wise, but there is no cinnamon in it at all. It's something about the nuttiness of the ground pecans and the buttery sweetness mixed in with it, wrapped in that tender challah dough. It's a wonderful treat! So fun to make, and absolutely adorable to boot.
After we each ate one or two of these, I turned the leftover rolls into a breakfast casserole the next day (because I turn all things into breakfast casseroles) and it was delicious!
See all of these lovely and fun animal themed bread recipes that we're sharing with you today!
- Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories
- Bird Bread Rolls from Ambrosia
- Easter Bunny Buns from Cook with Renu
- Ham and Cheese Elephant Rolls from Food Lust People Love
- Hedgehog Bread from Making Miracles
- Honey Bear Loaf from A Day in the Life on the Farm
- Sourdough Animal-shaped Breads from Zesty South Indian Kitchen
- Matcha Milk Bread Turtles from A Messy Kitchen
- Meyer Lemon Custard-Filled Matcha Turtles from Culinary Adventures with Camilla
- Peacock Shaped Pizza Rolls from Magical Ingredients
- Piglet Bread Rolls from Sneha's Recipe
- Turtle Bread from Passion Kneaded
3/4 cup warm water (105 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/3 cup vegetable oil, plus more for the bowl
2 large eggs
Black sesame seeds, chocolate sprinkles, or raisins (for the eyes)
1 large egg yolk, for egg wash (with a splash of water)
3/4 cup granulated sugar
1/4 cup butter, at room temperature
1/8 teaspoon salt
1 large egg white
1/4 teaspoon vanilla extract
1 1/2 cups finely ground pecans (pecan flour)
1 1/2 cups powdered sugar
1/2 teaspoon almond extract (optional)
5 to 6 teaspoons milk
- Place yeast, 1 teaspoon sugar, and warm water together in a medium bowl, whisk to combine and then set aside for 8-10 minutes, until the yeast is activated.
- Meanwhile, combine dry ingredients in the bowl of a stand mixer: flour, sugar, and salt. Stir to combine.
- In a separate mall bowl, whisk together the eggs and oil until creamy.
- Once the yeast is proofed, add the yeast mixture along with the oil and egg mixture to the dry dough, and with the dough hook attachment combine on low to medium until dough begins to come together, and then set to medium to medium-high speed for about 5-8 minutes. Dough may be sticky, you can add a little bit of extra flour if you think it's necessary, but be careful not to add too much. It's ok for the dough to be tacky.
- Scrape the dough out of the bowl and add a little bit of oil to the bottom, return the dough to the bowl, flipping so that both sides are coated. Cover with a tea towel and set aside in a warm place for about 2 hours, or until doubled in size.
- When dough has risen, prepare the filling by adding the softened butter and sugar in a bowl and stirring with a spatula until blended, add in all remaining filling ingredients: salt, egg white, vanilla extract, and ground pecans. Stir with the spatula until evenly blended and you have a thick paste.
- Divide the dough out into 14-16 pieces. Divide the filling into an equal amount of balls (it's easiest to divide the filling out before assembling to be sure you don't end up with either a lot leftover, or perhaps run out if the rolls are over-stuffed. Use about 1 1/2 - 2 TBS per roll).
- When you're ready to fill the roll, flatten the dough ball with the palm of your hand into a disc. Add the ball of filling, and carefully bring the sides of the dough together, pinch to seal, then roll gently for a round shape.
- Place on a baking sheet lined with a silpat (use two baking sheets, divide the rolls between them).
- Cover with tea towels and set aside to rise for about 30 more minutes.
- Preheat the oven to 375 degrees.
- Whisk the egg yolk with a splash of water and gently brush mixture over the rolls.
- Decorate each roll with 2 "eyes" using something like black sesame seeds, small raisins, or chocolate sprinkles, etc. Use kitchen shears to snip right behind each eye to create the ears.
- Bake in the preheated oven for 20 minutes, checking for doneness. They should be golden brown and baked through.
- Allow to cool completely before preparing the thick glaze (add only enough liquid to the powdered sugar until it is just spreadable). Place about 1-2 teaspoons on the back half of the "hedgehog" and use the back of the spoon to rotate around to create a circle of glaze (more glaze as needed), then arrange your slivered almonds in slightly overlapping rows.
Recipe adapted from Food