Easter Chicks
Source of Recipe
Marla
List of Ingredients
Easter Chicks
5 cups all-purpose flour (up to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischman's Rapid Rise Yeast
1 tablespoon grated lemon peel or 1 tsp ground cinnamon
3/4 teaspoon salt
3/4 cup evaporated milk (6 ounces)
1/2 cup water
1/3 cup safflower oil or canola oil
2 eggs -- lightly beaten
chopped or pitted whole dates -- cut into small piece
glaze (optional) -- see recipe below
Recipe
Combine 2 cups flour, sugar, un-dissolved yeast, lemon peel and salt. Heat milk, water and oil until very warm (125 to 130 F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 4-5 minutes. Cover; let rest 10 minutes.
Halve dough; lightly oil top of one half, cover and refrigerate. Divide remaining half into 9 equal pieces. On floured surface, roll each to 10" rope Tie each into knot, leaving one end slightly shorter. Place knots (short ends up), 2 inches apart, on oiled baking sheet. Pinch short end of knot to form head and pointed beak. Insert 2 pieces of dates for eyes. Press long end of knot down. With sharp knife, make 4-5 cuts to form tail. Brush oil lightly over chicks*. Cover; let rise in warm place until almost doubled, about 20-30 minutes. Repeat with remaining dough half.
Preheat oven to 375 F. Bake on center rack 12-15 minutes or until golden.
Cover heads with small pieces of foil if they become too brown. Remove from baking sheets to wire racks. If desired, immediately brush with glaze.
Glaze: In small bowl, combine 1 1/4 cups powdered sugar, 2-3 tablespoons
evaporated milk, 2-3 drops food coloring (yellow or red) and 1/2 teaspoon vanilla extract; beat until smooth.
* (if desired, cover chicks with plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, let chicks sit at rooms temperature, uncovered, 10 minutes. Bake and glaze as directed)
Makes 18 chicks
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