Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl. Cut the butter into pieces, add, mix, pour in the milky water, knead until you have a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Thinly slice the ham and place in a small bowl. Tear the parsley leaves, finely chop, add along with the cream cheese and mustard, mix.
Fill
Set aside approx. 100 g of the dough. Divide the remaining dough into 8 equal pieces, flatten a little (approx. 10 cm in diameter), spoon approx. 2 tablespoons of filling in the middle of each piece of dough. Tightly fold in the edges of each piece of dough, leaving no pockets of air, shape each piece into a ball, place on a baking tray lined with baking paper.
Shape
Make 8 small balls using the remaining dough, flatten a little, place 2 cranberries in each ball (for nostrils). Brush the dough with a little water and place on the larger balls (for snouts). Press the remaining cranberries into the dough for eyes. Using scissors, snip into the sides of the balls to make little ears. Beat the egg and use it to brush the pigs.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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