Easter Chicks (ABM)

Seasonal > Easter
Breads/Pastries > White/Wheat Breads

1/3 cup water (70º to 80ºF)
1/3 cup evaporated milk
1 large egg
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
2 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoons freshly grated lemon peel
2 teaspoons Fleischman's Bread Machine Yeast

2/3 cup sifted powdered sugar
1 tablespoon evaporated milk (1 to 2 tablespoons)
1/4 teaspoon pure vanilla extract

To make dough:
Measure dough ingredients except raisins into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.
Divide dough into 9 equal pieces; roll to 10-inch ropes. Tie each into knot, leaving one end slightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheet. Pinch short end of knot to form head and pointed beak. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm,
draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pan to wire rack. Place rack over jelly roll pan or waxed paper; immediately brush with glaze while warm. To make glaze:
In small bowl, combine glaze ingredients; stir until smooth.