Vegan yeast chicks for Easter

Ingredients for 1 servings:

• 325 g flour
• ½ cube of fresh yeast
• 125 ml oat milk (oat drink)
• 40 g margarine, e.g. B. Alsan, vegan
• 50 g sugar
• some cooking cream, e.g. soy cuisine, for spreading
• 16 chocolate drops, dark
• 150 g powdered sugar, sifted
• some water, about 2 tbsp
• n. B. Food coloring, yellow, vegan

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

makes eight cute little birds

For the yeast dough, sift the flour into a mixing bowl and use your fingers to make a small well in the center. Gently warm the oat milk, dissolve the fresh yeast in it, and pour it into the well. Add the sugar and Alsan flour and knead everything into a smooth dough that pulls away from the sides of the bowl. Shape the yeast dough into a ball and cut a small cross in the top with scissors. Cover and let rise in a warm place for 45 minutes, until it has doubled in size. Knead the risen dough thoroughly again and divide it into eight equal pieces (approx. 70 g each). Roll the dough pieces to a length slightly larger than two palms and form them into knots. Shape the top end of each piece into a pointed beak and lightly cut the bottom ends about four times to form tails. Finally, brush the chicks with soy sauce and bake in a preheated oven at 175°C for about 20 minutes. Mix the powdered sugar with about 2 tablespoons of water until the icing reaches the desired consistency. Tint yellow if desired. Attach the chocolate drop eyes to the cooled chicks with a little icing and lightly coat the chicks with icing.