Makes 18 chicks
5 to 5-1 / 2 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon grated lemon peel
1 teaspoon salt
3 / 4 cup evaporated milk
1 / 2 cup water
1 / 3 cup butter or margarine
2 large eggs
Powdered Sugar Glaze
1-1 / 4 cups powdered sugar, sifted
2 to 3 tablespoons milk
2 to 3 drops yellow or red food color
1 / 2 teaspoon vanilla extract
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, and salt. Heat milk, water and butter until very warm (120o to 130o F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 18 equal pieces; roll each to 10-inch rope. Tie each into a knot, leaving one end slightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheets. Pinch short end of knot to form head and pointed beak. Insert 2 pieces of dates for eyes. Press long end of knot down; with sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Bake at 375oF for 12 to 15 minutes or until done. Cover heads with small pieces of foil if they become too brown. Remove from sheet to wire rack. Brush with Powdered Sugar Glaze.
Powdered Sugar Glaze: In a bowl, combine powdered sugar, milk, food color and vanilla. Stir until smooth.
Serving size: 1 chick
Serving weight: 2.8 ounces (79 grams)
Calories 240; Total fat 5 g; Saturated fat 2.5 g; Cholesterol 35 mg; Sodium 150 mg; Carbohydrates 42 g; Dietary fiber 1 g; Sugars 14 g; Protein 6 g