Palmpaashaantjes (Dutch Palm Sunday bread cockerels)
Recipe · Baking
Ingredients
- 3 tablespoons SteviJa Zoetpoeder®
- 1 pack bread mix for white bread (Koopmans)
- 4 tablespoons flour
- 1 tablespoon currants or raisins
- 1 egg (beaten)
Preparation
Preheat the oven to 240 °C.
Dissolve the Zoetpoeder® in a little water and mix it into the bread mix. Prepare the bread mix according to the instructions on the packaging. Leave the dough to rise in a warm place, covered with a cloth.
After rising, knead the dough and divide it into 8 equal pieces. Dust the pieces with flour and shape them into round balls.
Cover the balls with a cloth, press them flat and roll them into pointed rolls. Bend the ends of each roll upwards to form a ‘V shape’. Now roll the bread flat into the shape of a cockerel.
Use a currant or raisin to make an eye and use scissors to cut the comb, beak and tail into the dough.
Place the cockerels on the baking tray and brush them with the egg. Leave to rest briefly, then bake for about 10 minutes until golden brown.