Sweet Clay Pot Chicks

Sift the flour into a large bowl.

Stir the lukewarm milk with the fresh yeast until the yeast has dissolved.

Add the sugar, softened butter, salt, egg, vanilla sugar and finely grated lemon zest to the flour, then pour in the yeast-milk.

Knead everything into a smooth, elastic dough.

Cover the dough and let it rise in a warm place for about 30 minutes until it has visibly risen.

Meanwhile line 5 clay pots (approx. 6.5 cm diameter) on the inside with baking aluminum foil.

Divide the dough into 5 equally sized portions.

From each portion shape a larger ball for the body and a smaller ball for the head.

Place the larger ball in the prepared clay pot, put the smaller one on top as the head and press gently so they hold together well.

Let the shaped chicks rise again in a warm place for about 15 minutes.

Preheat the oven to 175 °C (top and bottom heat).

Bake the chicks for 30–35 minutes, then let them cool completely.

Press one almond in as the beak and pine nuts into the head as 'head feathers', then draw eyes with brown icing.

Best enjoyed fresh.