Rooster baking ingredients
- Butter yeast dough 400 grams
- Chicken yolk 1 piece
- Raisins for decoration
- Wheat flour for sprinkling
- Main Ingredients Yeast Dough
- Portion 3-4
Rolling pin, baking parchment, knife, baking sheet, brush, stencil.
Cooking baking in the form of a rooster:
Step 1: prepare the dough.
First of all, the frozen dough needs to be thawed and knead, just chilled, just knead. And so that nothing sticks to the countertop, sprinkle it with flour.
Your further actions depend on how your cockerel will look. You can weave it from plaits or roll out the dough, and then cut it according to a pre-prepared stencil.
Step 2: form a rooster from the dough.
The first option: weave from plaits, like a pigtail. To do this, divide the dough into several parts, leave one for the head and paws, and roll the rest with your palms in sausages. Then make a braid by loosening the ends of the harnesses in the shape of a tail. Blind out the rest of the paws, head and comb. Eyes can be made from dough or raisins. For relief, the tail and head can be pricked with a fork.
You can also prepare a stencil in advance, lay it on a rolled dough and cut it out. And then add the details from the scraps of the dough.
The breast and tail of a rooster can be cut with scissors to make it look like feathers.
Important: shape your rooster immediately on baking parchment so that you no longer have to transfer the workpiece, because you can spoil it by accident.
Step 3: bake the dough.
Preheat the oven to 180 degreesand while it is warming, grease the dough with whipped yolk.
Bake a cock you need about 15-20 minutes. The dough should rise and turn golden brown.
Take the finished cock out of the oven and leave at room temperature so that it cools slightly.
Step 4: serve the cakes in the form of a rooster.
It will be appropriate to serve pastries in the form of a rooster on the New Year's table or on the morning of the first of January with hot tea or another drink.
All the best to you in the coming year and bon appetit!
- You can decorate pastries with icing or icing sugar on top to make the bread sweet and serve it for dessert with tea or with milk.