Easter Birds

01Method

1. 1

   Combine the yeast with a small portion of flour, some sugar, and a little milk in a bowl and allow it to proof until bubbly, approximately fifteen minutes. Mix the remaining flour with cooled butter, salt, two egg yolks, and the proofed mixture. Knead thoroughly until the dough becomes soft and non-sticky.

2. 2

   Transfer the dough to a bowl, dust lightly with flour, cover with a cloth, and let it rise for about forty-five minutes until doubled in volume. Turn the dough onto a floured work surface and knead again. Preheat the oven to 150 °C.

3. 3

   Pinch off pieces about the size of a walnut and roll each into a rod approximately 1–2 cm thick and 15–20 cm long. Tie a knot in the center of each rod. Shape one end into a pointed beak and make small cuts with scissors. Press raisins into the dough to form eyes. Shorten the other end of the knot as needed, flatten it with your finger, and make several cuts with a knife to create a tail effect.

4. 4

   Arrange the birds on a baking sheet lined with parchment paper in rows, brush with beaten egg yolk, and bake for approximately twenty minutes in an oven preheated to 150 °C.

5. 5

   If shaping the birds seems too involved, incorporate the raisins directly into the dough (or omit them if preferred) and simply form small loaves; the remaining steps remain unchanged. Test doneness by breaking one bird in half. These can be enhanced further by slicing them and spreading with honey butter, jam, fruit preserves, or a cream made from mascarpone or ricotta mixed with vanilla.