From Book 1 · Pies, Buns, and Little Wonders
Hedgehog Buns
A real, kid-friendly recipe from the picture book Tiny Forest Cooking School: Pies, Buns, and Little Wonders. Steps marked with a grown-up need an adult — oven, stove or knife.
- Time
- 2 hr 15 min (1½ hr is the dough napping)
- Makes
- 10 hedgehogs
- Heat
- 400°F (200°C)
- Difficulty
You will need
- all-purpose flour — 2½ cups (300 g)
- warm milk — ¾ cup (180 ml)
- active dry yeast — 1½ tsp
- sugar — 1 tbsp
- salt — ½ tsp
- softened butter — 2 tbsp (30 g)
- raisins — for eyes and noses
- egg — for brushing
Allergens: wheat, eggs, milk
How to make it
- Stir the yeast and sugar into the warm (not hot!) milk. Wait 5 minutes until it gets foamy.
- Add the flour, salt, and softened butter. Knead for 7–8 minutes until the dough is smooth. Take turns with a grown-up.
- Cover the bowl with a towel and leave it somewhere warm for 1 hour. The dough will nap and double in size.
- Divide the dough into 10 balls. Pull out a little nose on each and press in raisins for the eyes and nose.
- Snip spikes along the back with clean kitchen scissors (a grown-up can help).
- Cover the hedgehogs with a towel for 20–30 minutes so they nap and grow. Meanwhile, a grown-up preheats the oven to 400°F (200°C). Then brush them with beaten egg.
- with a grown-up Bake for 15–18 minutes until golden brown.
