Chicken shaped breakfast roll

Name: Chicken shaped breakfast roll
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 ml Milk; 550 g Flour; 1 cube (42 g) Yeast; 120 g Butter or margarine; 2 Eggs (size M); 50 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 1 TABLESPOON Sugar crystals; 2 TABLESPOONS Almond slivers; 4 Strawberries; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 ml Milk
550 g Flour
1 cube (42 g) Yeast
120 g Butter or margarine
2 Eggs (size M)
50 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
1 TABLESPOON Sugar crystals
2 TABLESPOONS Almond slivers
4 Strawberries
baking paper

Directions

1
Warm up the milk. Sift the flour into a bowl. Press a depression in the middle. Crumble the yeast and mix with 100 ml milk. Dust with some flour from the edge. Cover and leave to rise in a warm place for about 20 minutes. Melt the fat in the remaining milk
2
Add eggs, sugar, salt, vanillin sugar and milk-fat mixture to the pre-dough and knead to a smooth yeast dough. Cover the dough and let it rise for another 30 minutes. Roll out the dough on a floured work surface to a thickness of approx. 2 cm. Use motif cutters to cut out roosters and chicken. Put the motifs on 3 baking trays covered with baking paper.
3
Mix egg yolk and cream and brush the motifs with it. Decorate with sugar crystals (eyes) and almond slivers (feathers). Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down on a cake rack. Cut small "combs" from strawberry slices and put them into the yeast buns