PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Christmas Mice
| Christmas Mice | Print |
Recipe By: Alice Morrow
Christmas Mice
Ingredients
- 2 ¼-2 ¾ c. all-purpose flour
- 1 pkg. active dry yeast
- 1 t. ground cinnamon
- ½ c. milk
- ⅓ c. cooking oil
- 3 T. sugar
- 2 eggs
- 2 t. orange zest
- 1 slightly beaten egg white
- 24 blanched almonds, split
- 48 currants or raisins
- Coarse string
Instructions
- Combine 1 c. flour, yeast and cinnamon in a bowl.
- Heat and stir milk, oil, sugar and ¼ t. salt until warm (120-130 degrees).
- Add to flour mixture. Add eggs and orange zest.
- Beat with electric mixer on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stirring in as much flour as you can.
- Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic-about 3-5 minutes.
- Place in greased bowl, cover and let rise to double (about 1 ½ hours.)
- Punch down dough. Turn out onto floured surface. Cover and let rest 10 minutes.
- Divide into 24 portions and shape into pointed oval shapes.
- Place 2” apart on greased baking sheet. Cover and let rise until doubled (about 30 -45 minutes.)
- Brush with egg white. Insert halved almonds for ears; currants for eyes. Bake 375 for 10-12 minutes or until golden brown.
- Cut 24 (3”) tails from coarse string. Tie a knot ½” from one end of each. Make a hole in mouse with skewer; insert unknotted end.
Notes
*****Sometimes during the holidays, you can find already made rolls that may resemble the shape of the mice. You can brush with egg white and insert ears and eyes and heat in oven and then do tail.
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