Fantastic Beasts and Where to Find Them- Kowalski’s Niffler and Erumpent Bread Recipe
I’ve hit the ground running with all my favorite Christmas festivities and that includes a lot of fun recipes coming up including this fun Niffler and Erumpent bread from Fantastic Beasts and Where to Find Them! So while I was catching up the news on Twitter, I found out that there will now be a Fantastic Beasts and Where to Find them exhibit at the Warner Bros Hollywood Tour!!! It says the tour will include costumes and props and I CAN’T WAIT TO SEE IT!
To find more information on the tour, click on the link below!
Fantastic Beasts and Where to Find Them WB Hollywood Tour and Exhibit
Fantastic Beasts And Where to Find Them – Niffler Bread Recipe
Fantastic Beasts and Where to Find Them: Kowalski’s Occamy Bread
As you can problem tell already, today’s post is for the Niffler and Erumpent bread from the movie, Fantastic Beasts and Where to Find Them. The Niffler and Erumpent bread was from Jacob Kowalski’s bakery shown at the end of the movie and it completely captured the heart of everyone in the theater. The recipe for this bread is the exact same as the one I posted for the Occamy bread. It definitely isn’t the best tasting bread but the best thing about it is that it will stay the shape you want when it bakes. I styled these breads as close to the scene and concept art as possible and I really hope you like them!
Fantastic Beasts and Where to Find Them: Kowalski's Niffler and Erumpent Bread
Ingredients
- 1 cup / 240g / 8oz - water
- ¼ cup / 45g / 1.5oz - granulated sugar
- 2 - egg seperated
- ¾ cup / 120g / 4oz - vegetable shortening
- 3 tbsp / 24g - milk powder
- 6 g - salt
- 5 cup / 22oz / 624g - all purpose flour
- egg wash
- cloves as needed for the eyes
- poppy seeds optional, as needed
Instructions
- Preheat the oven to 300F. Prepare a half sheet pan with silpat or parchment and set aside.
- Mix together the flour, salt, milk powder, and sugar.
- In a stand mixer fitted with a paddle attachment, mix together the water, 1 egg, and shortening until combined. Switch the attachment to a dough hook.
- Add the dries slowly and mix on medium speed until it forms a ball of dough. Cover and let it rest for 20 minutes.
- To create the Niffler, grab a 5oz ball of dough and roll until smooth. Pat the dough down gently to create a flat surface. With a pair of scissors or metal bench scraper, cut a one inch slit in the middle of one end of the dough. Pull it gently apart to create two legs.
- Cut two slits on each side of the dough to create arms. It takes a bit of pinching and pulling to get the exact shape right so take your time. Pinch the base of the head to create the neck. Create two indentations for the eyes and pinch off a bit for the Niffler's beak. With scissors, cut a few lines for his claws.
- Once you have the shape of the Niffler, insert two cloves for the eyes. Brush the Nifflers with egg wash. Bake at 300F for 1 1/2 hours until golden brown.
- For the Erumpent, take a 5oz ball of dough and create an oval shape. Pinch off a bit of dough on one end to create the horn. In the bakery scene, the erumpent had a few bumps on his back so if you want to create that, just pinch off a few pieces of dough on the back to create bumps.
- With some more dough, roll a few some balls to create the bumps on top of the head. Glue the balls on with some egg wash. Press them down firmly before baking.
- Insert two cloves for the eyes and brush with egg wash. Bake at 300F for 1 1/2 hours until golden brown.
