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Cheesy penguin breads

Cheesy penguin breads

  • Side
  • medium
  • 12
  • 50 minutes, plus 1 hour proving time

PT50M

PT1H

1
Sift the flour and salt into a bowl
  • 1 pinch of salt
  • 450g of strong white bread flour
2
Stir in the yeast, honey, cayenne pepper, mustard powder. Gradually add enough water to form a soft dough
  • 7g of fast-action dried yeast
  • 1 tsp honey
  • 1 pinch of cayenne pepper
  • 2 tsp mustard powder
  • 285ml of water, warm
3
Transfer to a floured surface and knead lightly for 5 minutes to make a smooth, pliable dough
4
Gradually knead in the cheeses until incorporated, then divide the dough into 12 balls. Shape and roll the dough into long egg-shapes, which will form the bodies of your penguins
  • 115g of cheddar, grated
  • 45g of Parmesan, grated
5
Using scissors, cut a beak into the dough, then snip out wings at the side. Lightly dust a baking sheet with flour and lay the penguins on top
6
Cover loosely in a tea towel and leave to prove in a warm place for an hour, or until the dough has doubled in size
7
Preheat the oven to 200°C/gas mark 6
8
Brush the shapes with beaten egg, sprinkle over some poppy seeds to decorate the penguins and push the raisins into the dough to create eyes
  • 1 egg, beaten
  • 20g of raisins
  • 2 tbsp of poppy seeds
9
Bake in the oven for 20 minutes until golden brown. Once cooked, the underside of the breads should sound hollow when tapped
10
Leave to cool, and serve as you wish

Ingredients

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Imperial

  • Cheesy penguin breads

  • To decorate

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