Porcupine Chocolate Buns

How do you pet a porcupine?

With that hair a fright?

How do you pet a porcupine?

Without a painful bite

How do you pet those needles?

Without your hand going through it.

The answer is quite simple…

Get your sister to do it.

By Evan James Griffin

Ingredients:

• 1 pack (2 1/4 teaspoons) dry yeast
• 1/2 cup warm water (105 - 115 degree F)
• 1 cup warm milk (105 - 115 degree F)
• 2 tablespoons granulated sugar
• 3 1/2 cups bread flour
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 cup semi-sweet chocolate morsels
• 12 pieces dried currants, halved (for eyes)
• 2 tablespoons melted butter

Directions:

• In a large mixing bowl, combine milk, water, yeast and 1 tablespoon of sugar. Let sit for about 5 - 10 minutes, or until foamy. Add salt, olive oil, the remaining of sugar, and 3 cups of flour; knead until smooth. Stir in just enough remaining flour to form a soft dough. 
• Continue kneading for about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover with kitchen towel and let rise in a warm place until doubled, about 1 hour.
• Punch down dough, then turn onto a floured surface; divide the dough into 24 pieces. Place a tablespoon of chocolate morsels in a center of each bun, seal the edges together by pressing. Shape the chocolate filled buns into oval shapes, and snip the quills using the tips of a scissor, leaving just enough space on one end for the face. Place pieces of dried currant for eyes and transfer the buns onto greased baking sheets, about 2-inches apart. Let sit to rise for about 30 minutes. 
• Bake at 375 degrees F for about 20-25 minutes or until golden brown. Remove from the oven and immediately brush the tops with melted butter.