Easter Cockerel

1. Starter preparation

fresh yeast 1 oz (25 g) • semi skimmed milk 1,5% ½ cup (125 ml) • powdered sugar 1 tsp

Prepare the starter from yeast, warm milk and sugar.

2. Dough preparation

flour medium 1 lb (470 g) • chicken egg 1 pc • unsalted butter 2 oz (60 g) • powdered sugar 1 oz (30 g) • salt 1 pinch • rum 1 tbsp • semi skimmed milk 1,5% 5.25 tbsp (80 ml)

After the starter leavens, pour it into the bowl with ingredients assigned for the dough. Work the dough until does not stick on the bowl. Dust with the flour and let it covered for about 20 minutes to rise.

3. Forming of buns

Roll out leavened dough on the floured board and divide into approximately 20 squares so you have enough pieces for forming of cockerel. Place advance prepared filling on squares and form small buns. Leave two squares clear for forming of cockerel's comb, beak and wing.

4. 

chicken egg 1 pc • semi skimmed milk 1,5% 1 tsp • sugar granulated

Place buns on a greased tray in shape of cockerel, make an eye from the raisin, brush with beaten egg with milk and pinch of sugar, let it rise for a while.

5. Bake

sunflower oil

Place into the preheated oven for 15 minutes. After taking of the oven brush the hot cockerel with the oil for nice shiny look.

6. Jam filling

plum jam 4.5 oz (130 g) • ground cinnamon • lemon peel

Mix the plum jam with pinch of cinnamon, lemon zest and blend well.

7. Cream Cheese filling

dry curd cottage 4.5 oz (130 g) • egg yolk 1 pc • powdered sugar 2 tbsp • ground cinnamon • lemon peel • vanilla sugar 1 pc

Blend the cream cheese with vanilla sugar, icing sugar, pinch of cinnamon, lemon zest and egg yolk.