Easter Chicks Recipe

Easter Chicks Recipe

Ingredients

Serving Size : 18

DOUGH

• 5 cups all-purpose flour (5 to 5 1/2 cups)
• 1/2 cup sugar
• 2 packages Fleischmann’s. Rapid Rise Yeast
• 1 tablespoon freshly grated lemon peel
• 3/4 teaspoon salt
• 3/4 cup evaporated milk (6 ounces)
• 1/2 cup water
• 1/3 cup butter or margarine (2/3 stick) – cut up
• 2 eggs
• raisins.

GLAZE

• 1 1/4 cups sifted powdered sugar
• 2 tablespoons evaporated milk (2 to 3 tablespoons)
• 1/2 teaspoon pure vanilla extract

Method

1. To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt.
2. Heat milk, water and butter until very warm (120: to 130:F); stir into dry ingredients.
3. Stir in eggs and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
5. Cover; let rest 10 minutes.
6. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes.
7. Tie each into knot, with one end slightly shorter than other.
8. Place knots, short ends up, 2 inches apart on 2 greased baking sheets.
9. Pinch short end of knot to form head and pointed beak.
10. Insert 2 raisins for eyes.
11. With fingers, flatten long end of knot.
12. With sharp knife, make 4 to 5 cuts to form tail.
13. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
14. Bake at 375:F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning.
15. Remove from pans to wire racks.
16. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm.

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