| Servings: 15 |
Ingredients
- 4 1/2 to 5 cups all-purpose flour, divided use
- 2 envelopes Fleischmann’s RapidRise Yeast
- 1 teaspoon salt (reduce or omit)
- 2/3 cup evaporated milk
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup unsalted butter
- 2 large eggs
- Raisins
- Honey Glaze (recipe follows)
Directions
1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, and salt; set aside.
2. Heat evaporated milk, water, honey and butter until very warm (120 to 130 degrees F).
3. Gradually add the warmed milk mixture to the dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make thick batter. Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
TO SHAPE AND BAKE:
1. Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces.
2. Roll each to 20-inch rope. Divide each rope into 1 (12-inch); 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head.
3. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 375 degrees F for 12 to 15 minutes or until done. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving.
HONEY GLAZE
In a small saucepan, combine 1/2 cup honey and 1/4 cup butter. Cook over low heat until butter melts, stirring occasionally.
Recipe from Fleishmann’s Yeast adapted for low sodium
