Bird buns made from yeast dough

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   All products for early risers are very accessible and inexpensive, but the buns come out with a delicate creamy taste from butter, which you can add more if you like.

2. STEP 2

   

   First, mix the egg and warm water, add butter, sugar and salt (just a little).

3. STEP 3

   

   All ingredients with half the flour need to be mixed well until smooth, and only then add the rest of the flour mixed with yeast and vanilla sugar.

4. STEP 4

   

   Since in this case, according to the instructions, the yeast should be mixed not with liquid, but with dry products, I added the yeast at the very end. You do what you need to do.

5. STEP 5

   

   It is this proportion of flour and water that makes the dough elastic, and neither water nor flour had to be added. But then you need to knead for at least 5-7 minutes. It is tight at first, but then becomes more elastic and pliable.

6. STEP 6

   

   Using your hands, you can spread the dough into a layer and let it rise, and when it rises, divide it into even strips.

7. STEP 7

   

   Roll into long sausages, which should remain plump at the ends and thinner in the middle. Now you can lightly grease your hands with oil and turn each sausage in them and try to pull it out and tie a knot.

8. STEP 8

   

   Then you need to form a muzzle with a beak - pinch the beak with scissors, and the eyes can be made from anything, for me these are dried fruits, from which I cut thin bars and inserted them right through into the dough, helping with a toothpick, so they won’t fall off. Leave the birds for another 10-15 minutes to proof, but be sure to moisten them with some water and preferably through a spray bottle, otherwise they will dry out and you will end up with a cracked and unattractive crust.