Teddy Bear Breads

Teddy Bear Breads

Yield: six 6-inch bears

Using half the recipe of Sweet Simple Dough from Torta Aperta-Dried Cherry and Mango Pie, these little bears are great for a children's birthday party or as a special breakfast dish guaranteed to please.

1/2 Simple Sweet Dough
1 beaten egg plus 1 tablespoon of water for the egg wash
Currants or small raisins for decoration
Turbinado sugar for decoration

Grease two cookie sheets. After the first rise of Simple Sweet Dough, punch down and divide into 12 equal pieces. Use two pieces for each bear: Roll one piece of dough into a ball about 2 inches in diameter; this will be the body of the bear. Take a small pinch of dough from this piece and roll into a peas-sized ball for the nose. Divide another ball of dough in half. Roll one half into a ball for the head:place above the large piece of dough ball on the baking sheet, so they are touching. Divide the other half into six small pieces, roll these into small balls for the ears, nose, feet and hands, and attach to the bear. Repeat with the remaining dough, placing the bears 3 inches apart on the sheets. Cover with a towel and let rise for 20 minutes.

Preheat the oven to 350 degrees F. Insert raisins or currants into the heads for the bears eyes. Brush the bears with the egg with the egg wash. Bake for 20-25 minutes, or until golden brown. Cool on racks.

Recipe from The Baker's Companion Magazine-Spring 2007