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Easter Bread Dolls (Pupi or Titola)

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Easter Bread Dolls (Pupi or Titola)

Easter Bread Dolls (Pupi or Titola)

amanda

Equipment

  • Stand Mixer - Ideal for kneading dough efficiently, various sizes by KitchenAid

  • Kitchen Scale - For precise measurement of ingredients, OXO Good Grips Precision 840-Pound Digital Food Scale recommended

  • Bread Proofing Basket (or Baker's Couche) - Used for proofing dough, Le Creuset options available

  • Silicone Spatula - Versatile for mixing and transferring ingredients, OXO Good Grips Silicone Rubber Cookie Scoop & Ice Cream Lift recommended

  • Electric Mixer Bowl - For dough preparation, Hamilton Beach durable options available

  • Piping Bags (various tips) - Used for decorating, Wilton piping bags and tips offer variety

  • Oven Thermometer - Ensures correct oven temperature, OXO Good Grips Instant Read Digital Food Thermometer reliable

  • Electric Kitchen Knife - For slicing bread loaves evenly, Wusthof and Victorinox high-quality options available

  • Bread Pans (various sizes) - Shape dough before baking, brands like Nordic Ware, Baker's Joy, Wilton offer variety

  • Digital Camera or Smartphone with Good Quality Lens - Capture detailed images of finished Easter Bread Dolls, Nikon Coolpix A W120 and Canon PowerShot G7 X MkII mentioned

  • Ice Picks or Edible Decorations (optional) - For ice cream-themed decoration, Bella Coco Ice Cream Straw and Fun Factory Edible Decorations available

Ingredients

  • 1 recipe pinza dough , prepared through first rise and divided into 3 balls

  • 3 dyed Easter eggs

  • 1 large egg

  • 2 tablespoons sugar

Instructions

1

Instruction 1

Line two large baking sheets with parchment paper. Butter paper.
2

Instruction 2

Cut off 1/3 of ball. From smaller piece, pinch off golf-ball-sized piece. On lightly floured surface, roll largest piece of dough into 20-inch-long rope. Roll medium-sized piece into 10-inch-long rope. Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope.
3

Instruction 3

On floured surface, form longest rope into inverted "U" shape. Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length. Gently press where ropes intersect to adhere.
4

Instruction 4

Gently braid strands, tucking last inch under to form round bottom. Gently press 1 dyed egg into braid about 1 inch from top. Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll. Using tines of fork, make 4 crimps on bottom of doll to form "feet." Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside.
5

Instruction 5

Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet. Loosely cover dolls with buttered plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour.
6

Instruction 6

Preheat oven to 325°F. Bake dolls 35 minutes. In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved. Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more. Transfer to wire rack and cool completely. (Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen.)
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