4 to 5 cups all purpose flour
1 pkg active dry yeast
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/3 cups orange juice
1/4 cup sugar
3 Tablespoons real butter
1/2 teaspoon salt
2 eggs
1 cup blueberries (I used fresh, but frozen would do)
a little bit of milk (to brush over marmot)
slivered almonds for claws
dried apricots for garnish, and little tongue that sticks out...

sauce is:

about a pound of mixed berries (I used raspberries and blueberries)
two cubes real butter
a bit of cornstarch

DOUGH
--In a large mixed bowl stir together two cups of the flour, yeast, cinnamon and nutmeg, and set aside.

--In a small saucepan heat and stir orange juice, sugar, butter and salt together until warm (about 120 degrees) and butter is almost
melted. Add to flour mixture.  Add eggs.  Beat with an electric mixer on low speed for about a minute, then on high for three minutes.  Stir
in the 1 cup of blueberries.  Using a wooden spoon, stir in as much of the remaining flour as you can.

--Turn dough out onto lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and
elastic (about 6 to 8 minutes).  Shape into a ball, please in lightly greased bowl, cover.  let rise in a warm place until it doubles in
size (about 75 minutes).

--Punch dough down, (this can be stangely satisfying....) turn out onto a lightly floured surface.  Divide into four small portions, a
medium portion (that's the head) and a large portion (the body). Cover, let rest 10 minutes.

--Roll each portion into an oval shape, and put together so it vaguely resembles a critter.  You can brush the edges that touch with a little
water to make it stick better if it is too dry.  Cover, let rise until nearly double (about 45 minutes).

--Brush dough with milk.  Bakes in a 350 degree over for 20 to 25 minutes, until golden and it sounds almost hollow when you thump the
'tummy'.  Cool on wire rack.

FOR SAUCE:
--Heat berries and butter in sauce pan--make sure not to burn it (voice of experience here).  Heat to bubbling, then stir in a little
bit of cornstarch to thicken it up.

TO SERVE:
--Put the little fruit face on dead marmot
--Cut open 'belly' horizontally, pour in warm sauce, squish belly top back on.
--Serve with extra sauce for dipping.
--Be sure to tell visitors what REAL boodog is...and how it is prepared :)
 

Email Mira Silverlock here