Hedgehog buns

By: Evelyn Raab

This recipe makes an ideal amount of dough for small hands to work with — just enough to create a litter of eight delicious baby hedgehogs.

Ingredients

2 cups	(500 mL)	all purpose flour (approximately), divided
1 tbsp.	(15 mL)	granulated sugar
1 envelope	(2-1/4 tsp./11 mL)	quick rise instant yeast granules
1/2 tsp.	(2 mL)	salt
1/2 cup	(125 mL)	milk
1/4 cup	(50 mL)	water
1 tbsp.	(15 mL)	butter
1		egg, beaten
1/2 cup	(125 mL)	slivered almonds
		raisins for eyes and nose
		additional beaten egg to glaze the buns

1. In a large bowl stir together 1 cup (250 mL) of the flour, sugar, yeast granules and salt.
2. In a glass measuring cup or microwave-safe bowl, combine the milk, water and butter. Microwave on high power for 1 to 1-1/2 minutes, stirring after 30 seconds, until hot to the touch but not boiling. Pour into the flour mixture and beat with an electric mixer or by hand with a wooden spoon to make a sticky, gooey dough. Add the beaten egg and continue beating until the dough is well mixed and difficult to stir.
3. Dump 1/2 cup (125 mL) of the remaining flour out onto a table, counter top or large cutting board. Remove the dough from the bowl onto this floured surface and begin kneading by hand, incorporating the remaining flour (more or less) until it becomes a smooth, non-sticky dough. This will take about 5 to 7 minutes. (Pinch the dough — it will feel like your earlobe when it's ready.) Place the dough in a buttered bowl and cover with plastic wrap. Let rise in a warm (not hot) spot for 45 minutes to 1 hour, or until doubled in size.
4. When the dough has doubled, take your fist and punch it down to deflate. Turn it out onto a lightly floured surface and knead a few times until smooth. Cut into 8 equal pieces.
5. Working with one piece at a time, roll it until it forms a smooth, compact ball. Then roll it so that it forms a point on one side — basically, a teardrop shape (the point will be the hedgehog's nose). Place on a greased baking sheet and repeat with the remaining balls of dough. Cover with plastic wrap and let rise again for about 30 minutes, or until not quite doubled in size.
6. Preheat the oven to 375° F (190° C).
7. Now here comes the really fun part. On the pointy end of each bun, stick two raisin eyes and one raisin nose. Poke them in firmly but be careful not to deflate the dough. Brush the surface lightly with beaten egg to glaze. And finally poke slivered almonds all over the back of each hedgehog bun for spines. Place pan in the oven and bake for 15 to 20 minutes, until golden brown on bottom and top.

Makes 8 delicious hedgehogs.

Alternate spiny idea:
For a slightly quicker, nut-free way to create a spiny hedgehog effect, simply snip little cuts with a pair of scissors all over the surface of the bun after brushing with beaten egg. They'll puff up and become more prickly as they bake.