Angel Faces Recipe
These Angel Faces are a true representation of food art. So bring out your artistic best this Christmas by making these delightful breads that resemble beautiful angels. And yes, don't forget to pack these Angel Faces in Santa's gift boxes for your little angels. Do you have anything to say about them? Then come here and tell me.
Ingredients
1/2 tablespoon active dry yeast
2 tablespoons warm water (105°-115°F)
2 tablespoons sugar
1/3 cup milk
2 tablespoons unsalted butter
1/4 teaspoon salt
2-2 1/2 cups flour
1 teaspoon crushed aniseeds
1/2 tablespoon grated lemon peel
1 egg
Dark raisins or currants
Glaze
1 egg yolk, beaten with 1 tablespoon milk
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Heat sugar, milk, butter, and salt to warm (105°€”115°F). Combine 1 cup flour, aniseeds, lemon peel, milk mixture, and yeast mixture in mixing bowl. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into 18 pieces. Make faces 2 inches in diameter; use excess dough for hair, hat, etc. Moisten with water to attach faces. Use raisins or currants for features.
6 Place on greased baking sheet. Cover; let rise in warm place about 15€”20 minutes. Do not let rise too long€”dough will lose its shape when baking.
7 Brush with water. Bake in a preheated 350°F oven 20€”30 minutes or until done. Brush with water twice during baking. Make glaze and brush on faces 5 minutes before end of baking. Cool on wire rack.
2 Heat sugar, milk, butter, and salt to warm (105°€”115°F). Combine 1 cup flour, aniseeds, lemon peel, milk mixture, and yeast mixture in mixing bowl. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into 18 pieces. Make faces 2 inches in diameter; use excess dough for hair, hat, etc. Moisten with water to attach faces. Use raisins or currants for features.
6 Place on greased baking sheet. Cover; let rise in warm place about 15€”20 minutes. Do not let rise too long€”dough will lose its shape when baking.
7 Brush with water. Bake in a preheated 350°F oven 20€”30 minutes or until done. Brush with water twice during baking. Make glaze and brush on faces 5 minutes before end of baking. Cool on wire rack.
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