Portuguesen Easter Bread Dutch Boys - margarine

Method

• Scald milk, stir in butter, sugar, salt. Cool to lukewarm. Sprinkle yeast onto warm water in large, warm bowl; stir until dissolved and add lukewarm milk mixture and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly-floured board, knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top and sides, then cover. Let rise in warm place, free of draft, until double in size. Punch dough down, turn out onto lightly-floured board. Divide dough into 8 equal pieces. Keep pieces of dough covered until ready for shaping. Shape one piece into a 5" oblong roll.
• Place a raw, small egg (with shell) on dough, a little above center. Pretend the egg is the center of a clock, cut slits at 2, 4, 6, 8, and 10 o'clock. Pulling dough, shape arms and legs. Put arms over and across the egg, shape a round, flat head, use raisins for eyes, mouth, and nose. Repeat with remaining pieces of sough. Place on greased baking sheets.
• Preheat oven to 400°. Combine remaining egg and 1 Tablespoon milk and brush over dough boys. Bake 20 minutes or until done. Remove from baking sheets and cool on wire racks.
• If you wish to color eggs, do so after baking - remove any oily film from eggs with a cotton swab and vinegar. Brush liquid food color on eggs.