To prepare a festive delight, we start by making a bread dough that will be the base for our little turkeys. In a large bowl, mix the flour with the yeast, salt, and sugar, then add warm water and oil. Knead the dough until it becomes smooth and elastic, then divide it into small balls, about the size of a small egg. These balls will be left to cool in the refrigerator to make them easier to shape.
If you want to prepare the dough in advance, it can be frozen for up to three months. In this case, form the dough balls and place them on a tray in the freezer. Once they have hardened, you can transfer them to a bag and keep them for when you need them. When it's time to bake, take the dough balls out of the freezer and let them sit at room temperature until they thaw completely, but remain slightly cold to prevent sticking to your hands.
Once the dough is ready, take two balls. The first ball will be pressed with your palm to form a thick disc about one finger thick, while the second ball will be only lightly pressed, cut into two uneven parts. The smaller part will be shaped into a roll, which you will place on the dough disc, brushing it with beaten egg to stick the roll that will form the turkey's neck. At the tip of the roll, make a pinch with scissors to outline the head.
For the turkey's body, press the larger part of the dough and snip it with scissors to achieve an elegant fan shape, which you will attach to the back of the turkey, brushing again with beaten egg. Finally, place the turkeys on the baking tray, cover them with a plastic wrap greased with oil, and leave them in a warm place to rise until they double in volume.
When the turkeys are almost risen, remove the wrap, brush them with beaten egg, then sprinkle sesame seeds on the body and stick almond slices on the turkey's tail. If you prefer, you can use poppy seeds, cumin, or crushed nuts to vary the taste. Don't forget to outline the turkey's mouth with an almond or an almond slice, also glued with egg, to give it a playful appearance. For eyes, use a peppercorn, which you will stick at the tip of the roll.
After all the details are finished, place the tray in the preheated oven at medium heat, baking for about 25-30 minutes, until the turkeys turn golden and tender. Finally, to give them an even more playful appearance, break a salt stick and insert it into the turkey's body to create its legs. These bread dough turkeys are not only a feast for the eyes but also a delicious snack that will impress everyone who has the chance to enjoy them.
If you want to prepare the dough in advance, it can be frozen for up to three months. In this case, form the dough balls and place them on a tray in the freezer. Once they have hardened, you can transfer them to a bag and keep them for when you need them. When it's time to bake, take the dough balls out of the freezer and let them sit at room temperature until they thaw completely, but remain slightly cold to prevent sticking to your hands.
Once the dough is ready, take two balls. The first ball will be pressed with your palm to form a thick disc about one finger thick, while the second ball will be only lightly pressed, cut into two uneven parts. The smaller part will be shaped into a roll, which you will place on the dough disc, brushing it with beaten egg to stick the roll that will form the turkey's neck. At the tip of the roll, make a pinch with scissors to outline the head.
For the turkey's body, press the larger part of the dough and snip it with scissors to achieve an elegant fan shape, which you will attach to the back of the turkey, brushing again with beaten egg. Finally, place the turkeys on the baking tray, cover them with a plastic wrap greased with oil, and leave them in a warm place to rise until they double in volume.
When the turkeys are almost risen, remove the wrap, brush them with beaten egg, then sprinkle sesame seeds on the body and stick almond slices on the turkey's tail. If you prefer, you can use poppy seeds, cumin, or crushed nuts to vary the taste. Don't forget to outline the turkey's mouth with an almond or an almond slice, also glued with egg, to give it a playful appearance. For eyes, use a peppercorn, which you will stick at the tip of the roll.
After all the details are finished, place the tray in the preheated oven at medium heat, baking for about 25-30 minutes, until the turkeys turn golden and tender. Finally, to give them an even more playful appearance, break a salt stick and insert it into the turkey's body to create its legs. These bread dough turkeys are not only a feast for the eyes but also a delicious snack that will impress everyone who has the chance to enjoy them.
Ingredients
2 pieces of bread dough (each the size of a small egg) 1 beaten egg pretzel sticks, sliced or whole almonds sesame seeds or poppy seeds, or cumin, or crushed walnuts peppercorns, salt or rosemary