Easter Bread Dolls (Pupi, Or Titola)
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Line two large baking sheets with parchment paper
2
Butter paper
3
Line two large baking sheets with parchment paper
4
Butter paper
5
For 1 doll, use 1 ball of dough: Cut off 1/3 of ball
6
From smaller piece, pinch off golf-ball-sized piece
7
On lightly floured surface, roll largest piece of dough into 20-inch-long rope
8
Roll medium-sized piece into 10-inch-long rope
9
Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope
10
On floured surface, form longest rope into inverted "U" shape
11
Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length
12
Gently press where ropes intersect to adhere
13
Gently braid strands, tucking last inch under to form round bottom
14
Gently press 1 dyed egg into braid about 1 inch from top
15
Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll
16
Using tines of fork, make 4 crimps on bottom of doll to form "feet
17
" Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside
18
Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet
19
Loosely cover dolls with buttered plastic wrap
20
Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour
21
Preheat oven to 325°F
22
Bake dolls 35 minutes
23
In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved
24
Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more
25
Transfer to wire rack and cool completely
26
(Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen
27
) Cut off 1/3 of ball
28
From smaller piece, pinch off golf-ball-sized piece
29
On lightly floured surface, roll largest piece of dough into 20-inch-long rope
30
Roll medium-sized piece into 10-inch-long rope
31
Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope
32
On floured surface, form longest rope into inverted "U" shape
33
Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length
34
Gently press where ropes intersect to adhere
35
Gently braid strands, tucking last inch under to form round bottom
36
Gently press 1 dyed egg into braid about 1 inch from top
37
Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll
38
Using tines of fork, make 4 crimps on bottom of doll to form "feet
39
" Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside
40
Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet
41
Loosely cover dolls with buttered plastic wrap
42
Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour
43
Preheat oven to 325°F
44
Bake dolls 35 minutes
45
In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved
46
Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more
47
Transfer to wire rack and cool completely
48
(Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen)