Easter chicks

Name: Easter chicks
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 50 g Sugar; 1 TEASPOON Salt; 50 g Butter; 2 Eggs (size M); 12 Almond kernels without skin; 24 Corinthes; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 ml Milk
1 cube (42 g) Yeast
500 g Flour
50 g Sugar
1 TEASPOON Salt
50 g Butter
2 Eggs (size M)
12 Almond kernels without skin
24 Corinthes
7-10 Tbsp Grease

Directions

1
Warm the milk and dissolve the yeast in it. Put flour, sugar, salt, soft fat and 1 egg in a bowl. Add yeast milk. Knead with the dough hooks of the hand mixer for about 5 minutes. Cover the dough and let it rest at room temperature for about 30 minutes. Form 12 balls (á 60 g) and 12 balls (á 20 g) from the dough. Spread the large balls on two greased baking trays and make a hole in the middle of each ball with a wooden spoon handle.
2
Form a cone from the small balls, place it with the tip pointing downwards on the large balls and press it down well. Halve the almonds and press them into the dough between the balls as a beak. Press the corinthes as eyes. Beat the egg with a fork and coat the chicks with it. Cut the lower ball at the sides with scissors (wings). Leave to rest at room temperature for about 20 minutes and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 30 minutes one after the other
3
Per chick approx. 960 kJ/ 230 clauses. E 7 g/ F 7 g/ KH 35 g