Yeast Easter cock
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 75 g Butter or margarine
- 75 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 1 cube (42 g) fresh yeast
- 1/4 l Milk
- 1 Egg Yolk
- 1 TABLESPOON Whipped cream
- 30 g Pumpkin seeds
- 50 g Sunflower seeds
- 50 g Raisins
- 50 g Pistachio kernels
- 10 g finely chopped almonds
- 10 g finely chopped pistachios
- 30 g Sesame seed (peeled)
- 1 Hazelnut
- 7-10 Tbsp Fat and flour
Directions
- 1
Put flour, soft fat, sugar, vanillin sugar and salt in a mixing bowl. Crumble yeast on top. Warm the milk, pour in and knead into a smooth yeast dough with the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for 30 minutes. Make a template for the tap (height 34 cm, width 15 cm). Coat the baking tray with fat and dust with flour. Knead the yeast dough well again.
- 3
Roll out half of the yeast dough on the baking tray (approx. 1 cm thick). Place the template on top and cut out the tap with a sharp knife. Whisk the egg yolk and cream, brush the cock with it and decorate half of the pumpkin seeds, sunflower seeds, raisins, pistachio kernels, almonds, chopped pistachios, sesame seeds and half the nut.
- 4
Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 15 minutes. In the meantime, spread a second baking tray with fat, dust with flour and roll out the remaining yeast dough.
- 5
Put the template on again, cut out the tap, brush with egg yolk and decorate with the remaining nuts and grains. Form small chicks from the remaining yeast dough, place them on the baking tray and bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 15 minutes.
- 6
Results in 2 pieces and 4-5 chicks.
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