Well, you’ve got a bit more time on your hands. Time to roll up your sleeves and bake something fun! In this recipe, you’ll see how the texture of dough changes as you roll it and let it rise. You’ll decorate the little buns in a fun way, and observe how heat affects texture in different parts of the finished product.
*Adult supervision required. Let an adult handle the mixer, scissors, and oven.
You’ll need
500g white bread flour
1 packet instant yeast (7g)
1 tablespoon castor sugar
2 teaspoon salt
50ml olive oil
275ml warm water
Small pieces of black olives, or raisins (for decoration)
Instructions
Mix the flour, yeast, sugar, salt, oil and warm water together.
Mix until a smooth dough is formed. You can either do this by hand, or with a mixer using the dough hook.
Lightly oil a bowl and turn the dough in it, cover it with a clean tea towel. Set aside for an hour in a warm place so that the dough will rise to double its bulk.
Tip the dough out onto a floured surface and divide it into about 12 balls. Shape each ball into an egg-shape; make one end thinner and pointier; this will be the face.
Make small slits with a pair of scissors in the “back of the hedgehog” to make the spiky back. Stud with small pieces of olive to make the nose and eyes.
Place on baking sheets. Cover and allow to rise for 30 minutes.
While they are rising, preheat the oven to 350 °F (200 °C) then bake in the preheated oven for 18 minutes.
(Image via Pinterest).
