Monday, 21 November 2016

Bread Santa Hats

The recipe comes from the same website as the Easter bunnies I baked in March this year.
All that sweet Christmas cookie baking needs a savoury counterpart. This little hats are nice to serve with a braised meat instead of baguette, pasta, potatoes or rice. They are going great with a cheese board too. It is a bit of work, but it is fun to work with the dough and add all the trimmings.
They are also a nice treat for breakfast for your friends.

350 g strong flour or bread flour (use spelt flour if you like)
150 g semolina duro
12 g salt
15 g fresh yeast
12 g olive oil
300 ml water
1 tsp bread seasoning (caraway-, anise-, fennel- and fenugreek seeds -check out my blog on South Tyrolian bread)
black and white sesame seeds
caraway seeds
smoked paprika
coarse salt
poppy seeds

Knead the dough for 10 minutes and let it rest for 1 1/2 hours in a warm place or overnight in a fridge.
Knock back the air and flour a counter top.
With a rolling pin make a flat dough about 1 cm thick.
Cut off a 12 cm strip of dough.
Cut triangles with one side 7 cm wide.
The smaller pieces of dough set a side for the balls hanging on the Santa hat.
Use both hands and pull the 7 cm bottom side a bit wide, fold it over about 1, 5 cm and make a rim of the hat.

Elongate the tip a bit, fold it over your index finger to the right side.
Make a small ball out of some dough and with some water glue it to the hat.
Set the hats on baking paper. Brush with some water and put seeds along the rim of the hat and on top of the ball.

Flour the middle of the hats a little, it looks nice.
Let the hats sit covered to rest for 20 minutes.
If you have a baking stone in your oven, use that. If not, the baking sheet will do fine.
Heat the oven to 220 C
Set in the hats with the baking paper and bake for 15 minutes, remove them from the paper and bake on the stone for 5 more minutes.

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