DOUGH
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon freshly grated lemon peel
3/4 teaspoon salt
3/4 cup evaporated milk (6 ounces)
1/2 cup water
1/3 cup butter or margarine (2/3 stick), cut up
2 eggs
Raisins
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons evaporated milk (2 to 3 tablespoons)
1/2 teaspoon pure vanilla extract
Servings: 18
1. To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak.
3. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
4. Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm.
____________________
To make glaze: In small bowl, combine all glaze ingredients; stir until smooth.
Yield: 18 Chicks
Notes: * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed.
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon freshly grated lemon peel
3/4 teaspoon salt
3/4 cup evaporated milk (6 ounces)
1/2 cup water
1/3 cup butter or margarine (2/3 stick), cut up
2 eggs
Raisins
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons evaporated milk (2 to 3 tablespoons)
1/2 teaspoon pure vanilla extract
Servings: 18
1. To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak.
3. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
4. Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm.
____________________
To make glaze: In small bowl, combine all glaze ingredients; stir until smooth.
Yield: 18 Chicks
Notes: * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed.
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