Easter Chick

For the Easter chicks, first prepare a yeast dough. Put the flour in a bowl and make a well in the middle. Crumble the yeast into it and add the lukewarm milk. Lightly mix the yeast, milk and a little flour from the edge of the well to make a soft pre-dough. Then dust with a little flour. Cover and let rest in a warm place until the dampfl shows strong cracks on the floured surface.

Warm the butter slightly. Combine the sugar, egg yolks, vanilla sugar, salt and grated lemon zest and add the butter. Knead well with the ripe dampfl. Cover again and let rest in a warm place for about 30 minutes.

Form a roll from the finished dough. Divide it into four equal pieces. Form these pieces of dough into rolls and tie them into a knot. Use scissors to shape a chick’s beak from one of the two protruding ends of the dough. Form the eyes of the Easter chicks with raisins or sprinkle with sugar snow after baking.The other end of the dough slightly elongate and cut a few times with scissors to form the tail. Mix milk and egg yolk and brush the finished Easter chicks with it. Bake in the oven preheated to 180°C for about 15 minutes.

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