https://gordons.iga.com/Recipes/Detail/4152/
Yield: 8 servings
1 | can | (11 oz.) refrigerated French bread dough | |
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1 | egg yolk | ||
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1 | teaspoon | water | |
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2 | tablespoons | grated Parmesan cheese | |
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1 | teaspoon | dried oregano leaves | |
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2 | pieces | black string licorice | |
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Cut bread dough into 8 equal pieces; roll each piece into 10-inch length.
Fold top 1/3 of dough down, leaving 3 inches at bottom.
Twist doubled top 2/3 portion to form broom handle. Cut bottom part into 5 or 6 lengthwise strips to form bristles of broom.
Place shaped dough pieces, about 2 inches apart on lightly greased baking sheet.
Beat together egg yolk and water; brush evenly onto dough.
Combine Parmesan cheese and oregano in small bowl; sprinkle evenly onto bottom portion of brooms.
Bake at 350 degrees for 15-20 minutes or until golden brown. Remove to wire rack to cool slightly.
Cut licorice evenly into 8 lengths; wrap around bottoms of brooms to "tie" bristles.
Please note that some ingredients and brands may not be available in every store.
https://gordons.iga.com/Recipes/Detail/4152/
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