Pigeon buns

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm milk lukewarm, dissolve yeast in it. Sift the flour into a bowl and make a depression in the middle. Pour in the yeast milk and mix with some flour from the rim to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes

2. 2

   Add butter, salt and sugar to the pre-dough and work into a smooth dough. If the dough is too firm, knead in tablespoons of lukewarm water. If the dough is too moist, knead in tablespoons of flour. Cover the dough and let it rise for about 30 minutes

3. 3

   Knead the dough again well, form it into a long roll and cut it into 8 pieces of equal size (approx. 70 g each). Roll the dough pieces and form knots. Form a beak from one side of the knot half. Cut the other end as a tail 3-4 times. Mix egg yolk and water, brush the chicks with it

4. 4

   Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Remove the chicks and let them cool down. Put cloves as eyes and flaked almonds as beaks on the chicks and arrange on a plate with Easter grass

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
220 kcal

CARBS
36 g

FATS
6 g

PROTEINS
5 g