Creepy Witch Fingers Bread Sticks
Complete your Halloween party with our terrifyingly delicious Halloween witch fingers bread sticks recipe. Besides looking creepy, they are wonderfully crispy on the outside and soft on the inside. Find out how to make these bloody treats. Perfect for scary treats or to serve as a snack or with soup. Highly recommended!
Ingredients
- ½ cup water
- ¾ teaspoon yeast instant
- 1½ cup all-purpose flour
- ⅔ teaspoon salt
- 10 almonds with skin
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the flour with the yeast and water and knead well for about 5 minutes.½ cup water, 1½ cup all-purpose flour, ¾ teaspoon yeast
- Sprinkle the salt on the dough and knead further until the dough is smooth and elastic (knead about 10 minutes).⅔ teaspoon salt
- Put the dough in a greased bowl and cover first with a slightly moist tea towel and afterward with plastic wrap.
- Put the bowl in a warm place for about 1 hour, so the dough can rise.
- Remove the dough from the bowl and push out the air.
- Divide into ten balls and roll each ball until it's a roll of about 4 inches (ca. 10 cm).
- Halfway through the roll, turn the dough around (so you get the form of a knuckle).
- Place on the baking sheet and let rise for another 45 minutes under a slightly moist tea towel and then plastic foil.
- In the meanwhile, preheat the oven to
430 °F or 
390 °F. - Press an almond on the dough (fingernail) and bake the fingers for 20 minutes in the oven or until golden brown.10 almonds
NOTES
1. Yeast: This recipe uses ¾ teaspoon (3 grams) of instant yeast. If you prefer to use fresh yeast, you need 1 ½ teaspoon (6 grams). If you use dry yeast, you also require ¾ teaspoon (3 grams). Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm water.
2. Almonds: For the best effect, use almonds with skin.
3. Water: Make sure you use lukewarm water. Otherwise, the rise of the dough will take much longer to start. The ideal temperature for yeast to start working is 100 °F (ca. 38 °C).
4. Salt: For the flavor, of course. But make sure when making dough to keep it away from yeast. Concentrated amounts of salt will kill the yeast, and it won't work. That's why it's best to add it after mixing everything else.
5. Make it green: Instead of water, add cooking water you used to boil. Your spinach in (yummy green) for green fingers. Or add 3 drops of food coloring.
6. Storage
- Room temperature: store up to one day in a paper bag.
- Don't store bread in the refrigerator. Because of the humidity, the structure will change.
- Freezer. Freeze them immediately after cooling down to room temperature, and thaw just before use. They can be stored in the freezer for up to 1 month.
Nutrition
Calories: 77kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Iron: 1mg
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