2 1/2 to 3 cups Gold Medal® all-purpose flour
1 package quick active dry yeast
1 tablespoon sugar or you can replace sugar with honey
1 teaspoon salt
1/2 cup water
1/3 cup milk
1 tablespoon butter or margarine
In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar (if using honey mix with the wet ingredients) and salt; set aside.
In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; (if using honey add now) stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
Lightly grease your cookie sheet with shortening then line with wax paper.
Shape 3 smaller pieces of dough into balls for the bird's head. Shape 3 small fan shape pieces of dough into tail. Pinch 3 small pieces and shape in to small triangles for the beak. Divide the remaining dough to 3 small piece of dough into a "pandesal" shape for the bird's body. Place on cookie sheet and flatten the dough slightly for the bird's body. Attach head, use a toothpick if you need to secure it (If the body is shaped properly the head should hold with no toothpick). Attach the tail by placing 1 end (narrow end of the fan shape) under edge of body to secure. Press raisins into head for eyes. Press the beak on the head as well. Cover and let rise in a warm place 25 minutes.
Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
Original Recipe Betty Crocker Baking