Hedgehog Bread for #BreadBakers


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. 


The steps are all pretty straight forward - most of the "work" with this one is hands off, allowing the dough to rise the first and second time after being shaped. For the hedgehog effect, I might add tiny dough balls for feet next time, and maybe figure out something better for the eyes. I was thinking raisin halves might stand out a little better than the sprinkles I used!

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!

Hedgehog Bread

Challah
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 

Decorations
Black sesame seeds, chocolate sprinkles, or raisins (for the eyes)
Slivered almonds
1 large egg yolk, for egg wash (with a splash of water)

Filling:
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)
 
Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon almond extract (optional) 
5 to 6 teaspoons milk 

Directions
  1. 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.
  2. Meanwhile, combine dry ingredients in the bowl of a stand mixer: flour, sugar, and salt. Stir to combine.
  3. In a separate mall bowl, whisk together the eggs and oil until creamy.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Place on a baking sheet lined with a silpat (use two baking sheets, divide the rolls between them).
  10. Cover with tea towels and set aside to rise for about 30 more minutes.
  11. Preheat the oven to 375 degrees.
  12. Whisk the egg yolk with a splash of water and gently brush mixture over the rolls.
  13. 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.
  14. Bake in the preheated oven for 20 minutes, checking for doneness. They should be golden brown and baked through.
  15. 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

Comments

  1. That looks so cute with, those almonds scales on top.

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  2. Your ground pecan filling sounds wonderful, Rebekah! Your hedgehogs are precious!

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  3. These are precious, Rebekah. I LOVE the hedgehog back. So cute. I can't wait to try this soon.

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  4. Loving that nutty filling and the almonds on that cute little hedgehogs back.

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  5. These are really cute hedgedog bread, love that pecan filling. yumm.

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  6. That filling sounds delicious and these are simply so cute! I love the breakfast casserole solution for leftovers too.

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  7. Love the pecan filling and the almond scales. They look adorable.

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  8. Sounds delicious, love the filling and the almonds!

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  9. scales is a genius idea and pecan filling sounds so delicious!

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  10. I love that there is a filling hiding inside the hedgehogs. But now I want cinnamon rolls.

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  11. I like the way you have added those almonds for the spikes/scales. They look cute

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