Shopping list
½ sachet dried fast action yeast (3.5g)
50 ml lukewarm water
250 grams of white bread flour
1 teaspoon salt
25 grams of soft butter
1 tablespoon honey + 2 drops extra
2 chocolate buttons
little piece white chocolate, melted
Very handy to have but not strictly necessary:
a stand mixer with dough hooks
The glue on the Palm Sunday sticks is completely dry now, so today we bake the bread Roosters, as promised! Bread roosters are not difficult to make, it's just like sculpting. The monsters also enjoy doing it, they make the wings. To ensure that the breads are thoroughly cooked, we bake the wings separately. Instead of using a mixer you can also knead by hand.
Here is how you make Bread Roosters
Stir the yeast with 50ml lukewarm water, set aside for 10 minutes.
Add flour, salt, butter and honey to the mixer, then add the yeast.
Turn on the mixer and let it mix for 10 minutes.
Meanwhile lightly grease a large clean bowl.
Take the elastic, sticky dough from the mixer and knead it briefly by hand
Place the dough in the clean bowl.
Cover the dough and let it rise for 1 hour.
Our bowl is too small!
Knead the dough briefly by hand, keep 2 pieces apart.
Shape ithe dough into two simple roosters.
Pull out a little beak and give both roosters a tail.
Let the roosters rise for 20 minutes.
While the roosters are rising the little monsters shape their wings from the 2 pieces of dough and allow they may rise too
Preheat the oven to 170°C
The roosters have risen well!
Bake the roosters for 15-20 minutes.
Let the birds cool on a wire rack.
Melt the white chocolate au bain marie, use it to stick the wings on the roosters
Bake the wings for 12-15 minutes until light golden and done.
Stick the eyes on with honey and let honey and chocolate set.
Allow the chocolate to set completely before placing the roosters on the Palm Sunday sticks!
Wishing you all a Happy Palm Sunday!