John Myers
Ingredients for 1 servings:
- 500 g flour
- 300 ml water
- 20 g fresh yeast or 1 packet of dry yeast
- 1 tbsp oil, neutral, or butter, margarine for baking
- 1 ½ tsp salt
- 1 tsp sugar
- ½ cup water, hot
- 1 ½ tsp baking soda
- Salt, coarse
- Hazelnuts
- possibly sesame
- some spaghetti
- some raisins
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Combine flour, water, crumbled yeast, oil, salt, and sugar in the bowl of a mixer and mix. Cover and let the dough rise for half an hour or refrigerate overnight. Then shape it into child-sized oval dough balls. Cut a third of the short side open for the head. Cut the “bellies” off the hazelnuts with a sharp knife for the eyes and press two of them firmly into the front of the head. Mix the hot water with the baking soda. Brush the larger, back part with the solution. Sprinkle with a little coarse salt and, if desired, sesame seeds. Then cut this part again lengthwise to create the “wings.” Bake the dough balls in a preheated oven (top/bottom heat 200°C or fan oven 180°C) for 15-20 minutes. Then let the ladybugs cool. Break the spaghetti into 2-3 cm long pieces, carefully place raisins on top, and insert two into each beetle as feelers. Serve the same day. Remove the spaghetti immediately before eating, if possible.
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