The Boho Baker’s Hungry Hippo Soup Rolls
- 325ml milk
- 30g butter
- 7g dried yeast
- 1tsp caster sugar
- 500g strong bread flour, plus extra to dust
- 2tsp salt
- 2 eggs
- Oil to grease
- Small handful raisins or sultanas
- 1 bag Booths prepared vegetables soup mix
- Chopped herbs to garnish
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker
What could be better than a bowl of warm, comforting soup? A bowl of warm, comforting soup with a bread roll hippo basking merrily in the middle! Made from an enriched bread dough, these jolly fellows are a fun baking project for kids and grown ups alike.
- Pour the milk into a saucepan and heat until the edges begin to froth a and it’s nearly at boiling point. Remove from the heat and decant 2 tbsp to a small bowl and set aside to cool. Add the butter to the remaining milk in the pan and stir until melted.
- When the milk in the bowl has cooled, stir in the yeast and caster sugar to create a loose paste.
- Put the flour and salt into a large mixing bowl. Lightly beat 1 of the eggs in a jug, and add it to the flour along with the yeast mixture and approximately three quarters of the milk and butter. Use a knife to gently bring the ingredients together, adding more milk and butter mixture if needed until you have a soft, slightly sticky dough.
- Scoop the dough out onto a lightly floured worktop and knead for 5 minutes. Place the dough into a lightly oiled bow and cover with oiled clingfilm or a wet tea towel. Leave in a warm place to prove for approximately 1 hour, or until the dough has doubled in size.
- Transfer the dough to the worktop again and knead for a further 2-3 minutes.
- Divide the dough into 8 equal pieces. Take your first piece of dough and cut off approximately half for the body. Roll gently, tucking the edges underneath to create a smooth oblong shape. Split the remaining dough in half again, using half for the head and the other half to create the cheeks and the ears. Each part of the hippo will stick to itself, you won’t need to make any edible adhesive. Place on a baking tray lined with baking paper and repeat with the other 7 pieces of dough.
- Cover your hippos with a piece of lightly oiled clingfilm or a damp tea towel, and leave to rise again for a further 15 minutes in a warm place. Preheat your oven to 220C/Gas Mark 6 in preparation.
- Once your hippos have finished proving, beat the other egg in a jug and brush it over the tops of the rolls. Bake for 10-15 minutes until golden, then cool on a wire rack.
- Using a small knife, carefully cut out four small holes for the nostrils and eyes. Fill with sliced raisins/sultanas.
- Take a bag of your favourite Booths Prepared Vegetables Soup Mix and prepare to your liking. Ladle into warm bowls and pop a hippo into the centre, garnish with some chopped herbs and enjoy.
- You can freeze your hippos for up to 3 months. Just place in a sealed zip lock bag and place in the freezer until needed.