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Combine melted butter with milk and heat til just warm. In your mixer bowl combine the yeast, salt, sugar, 2 eggs. Using your dough hook mix these until well incorporated then add warm milk/butter and combine. Once all is combined add the flour until the dough is not too sticky. Knead the dough until smooth and place in greased bowl. Cover and place in warm area to rise until double in size.
Punch down the dough, divide it into 12 pieces. Roll each piece into long strands about 12-14 inches long. Take two strands and twist. Pinch both ends then form a loop and pinch ends together. Place on a cookie sheet lined with parchment paper. Let rise til double in size, about another hour.
Once loaves are risen, paint with egg wash, add the sprinkles and place an easter egg in the center, making sure to push it down for an indention. You do not need to hard boil the eggs before, they will cook in the oven with the bread. Just be careful when coloring and placing them.
Bake at 350 degrees for about 20 minutes until the tops are a golden brown.
These make great gifts too! Put in a cello bag, tie a pretty bow around it and give to your Easter guests as a take home treat. I’d advise you to replace the real egg with a plastic egg for this, real eggs, though cooked will go bad after a bit.
Watkins Chocolate Extract
Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods—not just baked goods. They’re concentrated, true-to-life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations. Quality Ingredients: High in flavoring content; full, long-lasting
flavor and strength. Convenient: The easy way to add some of your favorite flavors. Versatile: Rich, smooth flavor for your cakes, cookies, custards, cocoas and much more! Concentrated: Economical; a little goes a long way.
Hear what people are saying about Watkins Chocolate Extract:
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21200 Chocolate (8 fl oz/236 mL) Baker’s-Sized Extract $9.99
Great Value—less than $1.50 per ounce!
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3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract
Beat butter in mixer bowl, gradually adding sugar and beating until wellblended.
Add eggs; beat until light and fluffy. Stir in flour, baking powder
and salt. Remove half of dough; set aside. Add vanilla to one half; fold
dessert mix and almond and chocolate extracts into other half. Cover each;
refrigerate 1-1/2 to 2 hours.
On lightly floured surface, roll out doughs separately to 12×8-inch/30×20-cm rectangles and cut each in half to form two 6×8-inch/15×20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill
in freezer until very firm, about 1-1/2 hours.
Cut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at 375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.