Kids will love these cute little penguin rolls. Get them to decorate their own penguin buns to create a big penguin family. These make a nice wintery accompaniment to most meals, or can be filled and eaten as sandwiches.
- To make the cheesy penguin bread, start by sieving the strong white bread flour and salt into a large bowl.
- Mix in the cayenne pepper, mustard powder, honey and fast-action dried yeast, along with enough warm water to make a soft dough.
- Move onto a floured surface and gently knead the dough for 5 minutes, until the dough is soft and pliable.
- Sprinkle the cheeses onto the dough and keep kneading until all of the cheese is incorporated in the dough. Divide the dough into 12 balls and get the kids to roll each piece into long egg shapes – these will form the bodies of the penguins.
- Use some scissors to snip a beak into the dough, towards the top of the bun, then snip out wings at the side. Prepare a floured baking sheet and sit the penguins on top.
- Cover with a tea towel and leave to prove somewhere warm for an hour, until they have doubled in size.
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
- Brush the penguins with the beaten egg and sprinkle some poppy seeds over to decorate them. Gently push 2 raisins into the bun to create eyes for the penguin.
- Bake the penguins for 20 minutes until they are golden brown. To check they are cooked, tap the underside of the breads – it should sound hollow.
- Leave to cool on a wire rack, then serve.
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