Easter Baby Pregnant Doll Recipes

PREGNANT DOLL (EASTER BABY)

Steps:

• Mix yeast, water, and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
• In a separate bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough--you can add additional flour if necessary.
• Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl with plastic wrap, and let the dough rise until doubled in size, about 1 hour.
• Deflate the dough, place it on a floured board, and divide it into 6 equal pieces. Shape into rounds and cover with plastic wrap while you roll out each piece.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Roll a dough piece with your hands to form a 1-inch-thick rope, and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom. Transfer loaf to prepared baking sheet and repeat with remaining dough.
• Brush each "baby" with the beaten egg and decorate with colored sprinkles. Allow loaves to rest until doubled in size, about 30 minutes. Bake in preheated oven until golden brown, 35 to 40 minutes.

PEANUT BISCUITS

Steps:

• Cream butter and sugar until thick and pale.
• Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
• Stir to combine.
• Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
• Cook 350F/180C for 20 minutes until golden brown.
• (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).

EASTER BREAD DOLLS (PUPI OR TITOLA)

Steps:

• Line two large baking sheets with parchment paper. Butter paper.
• For 1 doll, use 1 ball of dough:
• Cut off 1/3 of ball. From smaller piece, pinch off golf-ball-sized piece. On lightly floured surface, roll largest piece of dough into 20-inch-long rope. Roll medium-sized piece into 10-inch-long rope. Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope.
• On floured surface, form longest rope into inverted "U" shape. Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length. Gently press where ropes intersect to adhere.
• Gently braid strands, tucking last inch under to form round bottom. Gently press 1 dyed egg into braid about 1 inch from top. Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll. Using tines of fork, make 4 crimps on bottom of doll to form "feet." Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside.
• Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet. Loosely cover dolls with buttered plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour.
• Preheat oven to 325°F. Bake dolls 35 minutes. In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved. Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more. Transfer to wire rack and cool completely. (Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen.)