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Bake Night with a Delicious Light Golden Santa!

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* The following are the ingredients:

3 1/2 cups leveled and spooned bread flour
1 1/2 teaspoons of salt
1/2 gallon of milk
1 cup of water
1/2 cup sugar 1/4 cup butter, cubed
Yeast, 2 tablespoons
two eggs
two raisin
red food coloring 2 egg yolks, split into 2 dishes

* Techniques:

Combine 2 cups bread flour and salt in a mixing bowl or stand mixer.
Heat milk, water, and butter in a glass measuring cup in the microwave to 120°-130°. (Heat the mixture until the butter is partially melted, then whisk until completely melted.) Do not add liquid to the yeast mixture until it is warm to the touch. with your finger, but not while it’s still hot.)
To the liquid, add the sugar and yeast. Proceed to the next step if you are convinced that the yeast is not dead. Otherwise, wait 5 minutes to see if it foams up.
Add the liquid to the dry ingredients and stir just until they are moistened. 2 eggs, beaten until smooth
Stir in just enough of the remaining flour to make a dough. The dough should form a ball, but if it sticks a little, that’s fine. Adding flour to the dough to make it easier to handle without making a large mess on your hands.
On a floured surface, flip it over. Kneading for 6-8 minutes to smooth out the elastic. (Alternatively, beat for 6-8 minutes with a dough hook.)
Place it in a greased bowl and flip it to the top once. Cover and set aside in a warm area to rise until doubled, about an hour and a half (it took me 2 hours).
The dough should be beaten. On a lightly floured surface, divide the dough into two halves, one slightly larger than the other.
For Santa’s head and hat, shape the mass into an elongated triangular with rounded sides. Place the dough in a large buttered cookie tray.
Cut the smaller portion in half. A half beard can be shaped and styled in a variety of ways. Cut into slices 1 inch from the top using scissors or a pizza cutter. Cut the pieces into very thin strips to make rolling easier. Place your feet on Santa’s brow. Strips should be twisted and curled.
For the mustache, nose, pom-pom cap, and brim, use the remaining paste. Make a mustache out of a bit of the dough. With scissors, flatten the ends and cut them into little strips. Apply it to your beard.
Place a tiny ball over the mustache on the nose. Fold the hat’s tip in half and add a second pom-pom ball.
To make a hood, roll out a narrow sheet of dough. Tuck the edges under the base dough and place it under the cap.
Cut two slits for the eyes with scissors; place the raisins in the slits.
Whisk each egg yolk separately in a small bowl. Brush the yolks on the dough that will not be reddened. one yolk with red food coloring; comb over cap, nose, and cheeks using a comb. (If you don’t do the standard egg yolk first, the color will change.)
Cover with foil and a little coating of nonstick spray. You don’t want to rip the bread if the foil comes into contact with it.
Allow the dough to rise for another 30 minutes. Preheat oven to 350°F and bake for 15 minutes. Bake for 5-10 minutes, until golden brown. Allow to cool on a wire rack. takes photographs Whoever sees it will be awestruck.

Have fun!

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