Stuffed Challah Hedgehogs Food

HEDGEHOG BREAD

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the ears and tail: Pinch off a large marble-size piece of dough and set aside.
• For the head and body: Form the remaining dough into an 8-inch-long teardrop shape on the prepared baking sheet. Pull the narrow end out to form a snout. Lay the tip of the snout on an overturned spoon so that it points up slightly. Coat the dough with cooking spray and let rise in a warm place until slightly puffed, about 45 minutes.
• Add the baking soda to 1/4 cup boiling water and stir until dissolved.
• With the snout facing you, visualize a widow's peak (or heart shape) a third of the way up to frame the hedgehog's face. Brush the outline of the widow's peak. Brush behind the widow's peak and the remaining dough, leaving the face unbrushed. Brush a little plain water on the end of the snout and press in a cherry for a nose. Cut two small slits in the face on either side and press in dried cherries for eyes. Divide the reserved marble-size piece of dough in thirds and roll into balls. Attach two pieces to the top of the head (on either side of the widow's peak) with plain water and press with your thumb and finger to make a concave ear shape. Attach the last ball to the back at the base for a tail. Stick the pecans under his body for feet.
• Starting at the top of the widow's peak, use sharp scissors to cut spikes in rows all down the back of the hedgehog.
• Bake until the hedgehog is risen and the back is well browned, 30 to 40 minutes. Cool on a rack. Serve warm or at room temperature.