Bird-shaped Yeast Rolls

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Bird-shaped Yeast Rolls
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
730
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie730 kcal(35 %)
Protein23.3 g(24 %)
Fat20.95 g(18 %)
Carbohydrates114.65 g(76 %)
Sugar added14.97 g(60 %)
Roughage0.13 g(0 %)
Vitamin A252.97 mg(31,621 %)
Vitamin D1.82 μg(9 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.61 mg(55 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.06 mg(4 %)
Folate42.44 μg(14 %)
Pantothenic acid0.64 mg(11 %)
Biotin5.44 μg(12 %)
Vitamin B₁₂1.12 μg(37 %)
Vitamin C0 mg(0 %)
Potassium486.75 mg(12 %)
Calcium180.42 mg(18 %)
Magnesium8.54 mg(3 %)
Iron4.84 mg(32 %)
Iodine55.76 μg(28 %)
Zinc0.58 mg(7 %)
Saturated fatty acids10.16 g
Cholesterol222.78 mg

Ingredients

for
12
Ingredients
500 grams
½ cube
Yeast (about 21 g)
¼ liter
lukewarm Milk
60 grams
2
60 grams
softened Butter
1 pinch
Pastry flour (for dusting)
2
2 tablespoons
24

Preparation steps

1.

Pile flour on a work surface and make a well in the center. Pour lukewarm milk into center of well and crumble yeast and 1 tablespoon sugar into milk and stir with a little flour. Cover and let stand for about 15 minutes. Mix eggs in center and place butter in small pieces evenly over flour. Mix in salt and knead until dough is smooth and elastic. Cover and let rise for about 45 minutes

2.

Preheat oven to 180°C (approximately 350°F).

3.

Knead dough on a floured work surface and divide into about 12 pieces. Roll out each and shape into a rope (about 18 cm (approximately 7 inches). Tie a knot in the middle of one dough piece and shape the knot with hands into a bird head and bird body. Press the second part of the knot flat and cut 2-3 times with kitchen shears for the tail. Place on a baking sheet lined with parchment paper. Whisk together egg yolks and milk and brush over dough surface. Press 2 peppercorns into place on bird "head" as eyes. Repeat steps to make 12 birds. Bake in preheated oven for 25-30 minutes or until toothpick inserted in middle comes out clean.

4.

Remove from the oven and from the plate and let cool.