Bread roll chick with marzipan and icing

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm milk, dissolve yeast in it. Put flour, sugar, salt, soft fat and 1 egg in a bowl. Grate the marzipan, put it into the bowl with the yeast milk and knead it with the dough hook of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour. Form 12 balls (60 g each) and 12 balls (20 g each) from the dough. Distribute on 2 baking trays lined with baking paper.

2. 2

   Beat 1 egg with a fork and coat the balls with it. Cut the lower ball at the sides with scissors (wings). Leave to rise at room temperature for about 20 minutes. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove and let cool off. Mix icing sugar and lemon juice until smooth. Pour into a piping bag and cut off a small corner. Put some icing on the big balls and stick the small balls on top. Halve the almonds lengthwise and stick them between the balls with some icing as a beak. Paint each eye with icing. Leave to dry.

3. 3

   Mix icing sugar and lemon juice until smooth. Pour into a piping bag and cut off a small corner. Put some icing on the big balls and stick the small balls on top. Halve the almonds lengthwise and stick them between the balls with some icing as a beak. Paint each eye with icing. Leave to dry. Chop the chocolate coating and melt it over a warm water bath. Pour into a piping bag and squirt small dots into the eyes

4. 4

   1 1/4 hours waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
49 g

FATS
12 g

PROTEINS
7 g