Pigeon Shaped Breads

First, prepare the dough for the pigeons, I recommend 2 options: 

- plain bread dough, as in the braided bread rolls recipe;

- sweet dough, as in the crescent rolls with jam recipe.

No matter which one you choose, you must pay attention - dough should be firm and non-sticky, so add more flour if needed.

When dough has risen and it's ready, cut into equal parts, about the size of a fist.

Roll out each piece of dough into a thin rope, about 1.5 cm in diameter.

Here you can get the kids involved, they will absolutely love the process.

Tie each rope into a simple knot. You might not be able to do it from the first time, but you will after several tries. 

The kids got it from the start, so it is possible...

Notice we have 2 ends: one down - the tail and one up - the head.

Flatten the tail gently with your fingers and make 3 cuts with a knife to form 'feathers'.

Still using the knife, make 2 gaps on the head, this is where the eyes will be.

Insert 2 black peppercorns, press well to fasten.

The children suggested to make a beak as well, so squeeze the dough between the eyes with your fingers.

Repeat the procedure for all the pigeons and place them in the oven sheet.

Let rest for 10-15 minutes, while you set the oven to 200 degrees C.

Bake in the oven until beautiful golden brown.

As soon as they cool down, savour the pigeons with anything you like - simple, as bread, or with butter and jam/honey, as a dessert etc. 

And yes, don't forget to remove the black peppercorns before :))

Enjoy!