Echidna Rolls
Bring some fun and flavor to your table with these adorable Echidna Rolls, a whimsical treat perfect for kids' parties, family gatherings, or anytime you want to bake up something delightfully creative. Made from a soft and buttery yeast dough, these rolls are shaped into oval "echidna bodies" and adorned with slivered almonds for their signature spiky look. A touch of sweetness comes from the raisins or chocolate chips used for their eyes, adding a playful charm to these golden-brown treats. With just 25 minutes of prep time and a warm, fluffy texture fresh from the oven, these echidna rolls are as delightful to make as they are to eat. Perfectly customizable and packed with fun, they’re sure to be a conversation starter at any meal.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 250 milliliters warm milk
- 50 grams unsalted butter, melted
- 1 large egg
- 100 grams slivered almonds
- 10 raisins or chocolate chips (for eyes)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Make a well in the center.
In a separate bowl, whisk together the warm milk, melted butter, and the egg. Pour the wet ingredients into the well of the dry ingredients.
Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Punch down the dough to release air. Divide the dough into 10 equal pieces. Roll each piece into an oval shape to form an echidna body.
Place the ovals on the prepared baking sheet. Gently press slivered almonds into the dough all over the back of each oval to create the “spikes.”
Add raisins or chocolate chips to the front of each oval to form the eyes of the echidna.
Cover the rolls with a kitchen towel and let them rise for an additional 20 minutes.
Once risen, bake the echidna rolls in the preheated oven for 15-20 minutes, or until golden brown.
Remove the rolls from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 523.9 g | 191% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 107.5 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 685 mg | 53% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
