Put the curd, egg, 7 tbsp. milk, oil, 1 pinch of salt, sugar and vanillin sugar in a large wide bowl and mix with the dough hook of a hand mixer. Mix 500 g flour and baking powder. Add to the curd mixture form. Knead everything together to a smooth dough. Preheat the oven (electric oven: 200 degrees /circulating air: 175 degrees /gas: level 3).
Shape the dough into a log and cut into 10 pieces on the spot. With floured hands, form 8 small balls from 2 pieces.
Shape the remaining 8 pieces on a floured surface into rolls about 25 cm long. Knot the dough strand.
Place a small ball in the center as a head. Press raisins as eyes and almond kernels as beak into the dough.
Place spaetzle on a baking sheet lined with parchment paper. Mix egg yolk and 1 tsp water and brush the birds with it. Bake in the oven for 18-20 min.
Or do you rather want to fiddle around If you don’t have a thing for spaetzle, give the yeast bird e.g. a rooster’s comb made of almond sticks – the chicken is ready! The sparrow’s knot Make a loop with the approx. 25 cm long roll.
Guide the left end of the dough loop behind the right end. Press firmly together so that it does not burst open during baking.
Place head in center. Place raisin button eyes and press in an almond as a beak.