Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Measuring cup
Oven mitts
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
small bowl
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 and salt in a bowl. Crumble the yeast, add, mix. Break the butter into pieces, add it along with the pear syrup and milk, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 8 portions, shape into cones, place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins.
Hedgehogs
Beat the egg, use to glaze the dough cones. Press the sultanas firmly into the dough for eyes and use nuts for the nose. Using scissors, snip each dough cone several times to give the hedgehogs their quills.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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