Prep 30 mins
Cook 25 mins
I recieved this on line and decided it was just to cute not to try. I found it it's easier than I thought and it'll for sure be on my Christmas table this year. You could use any of your favorite bread recipes or even 2 of those frozen doughs you buy at the store, but this is the one it came with. Time does not include raising.
- In large bowl, combine 2 cups flour, sugar, yeast and salt.
- In small saucepan, heat milk, water and butter to 120 - 130.
- Add to dry ingredients; buat just until moistened.
- Beat in eggs until smooth.
- Stir in enough remaining flour to form stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
- Shap larger portion into an elongated triangle with rounded corners for Santa's head and hat.
- Divide smaller portion in half.
- Shape and flatten one half into a beard.
- Using scissors or pizza cutter, cut into strips to within 1 inch of top.
- Position on Santa's face; twist and curl strips if desired.
- Use remaining dough for mustache, nose, hat pom-pom and brim.
- Shape a portion of dough into a mustache; flatten and cut ends into small strips with scissors.
- Place above beard.
- Place a small ball above mustache for nose.
- Fold tip of hat over and add another ball for pop-pom.
- Roll out a narrow piece od fough to create a hat brim; position under hat.
- With scissors, cut two slits for eyes; insert raisins into slits (I think you could use blueberry craisins for blue eyes)
- In separate small bowls, beat egg yolk.
- Add red flood coloring to one yolk; carefully brush over hat, nose and cheeks.
- Brush plain yolk over remaining dough.
- Cover loosely with foil.
- Bake at 350 for 15 minutes.
- Uncover; bake 10-12 minutes longer or until golden brown.
- Cool on a wire rack.