One Hour Easter Bread Chicks
These cute Easter bread chicks are ready in under 60 minutes, from start to finish.
Ingredients
- 1 cup plus 2 Tbsp warm water, about 100°F
- 1/3 cup vegetable oil
- 2 tbsp active dry yeast
- 1/4 cup granulated white sugar
- 1 tsp salt
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup of honey, warmed (optional)
Instructions
- In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook attachment, mix in the salt, egg and flour and knead the dough for six minutes with dough hook on medium high speed. Dough will be sticky, but should be workable.
- Preheat oven to 400°F. Lightly grease your egg cups. Divide dough into 24 pieces and form into smooth balls and place inside egg cups. The dough should fill about halfway. You can also bake them on baking sheets lined with silpat mats for regular bread balls if you don't have enough egg cups (I did a mix of both). Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size and is now near the brim of the egg cups (they will rise further during baking).
- Bake for about 11-13 minutes until tops turn golden brown.
- If desired, brush tops with warm honey. Use chopsticks to poke eyes and beak. Stuff orange chip for beak. If desired, stuff mini chocolate chips for eyes.
Notes
Adapted from recipe found on Your Homebased Mom, originally from Suzie Roberts author of “Girlfriends on the Go”
Serving: 1roll, Calories: 120kcal, Carbohydrates: 19g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 101mg, Sugar: 6g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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