I’ve been making this yeast version for many years. I shape it a bit different though. The smaller of the divided dough is rolled out and put on the bottom to make the wings. The longer piece is formed into a long triangle about 14 inches and laid across the wings with the small point at the top. You twist the narrow end over to make the head. Pinch the tip to form the beak. Then twist the wider end over to form the body and tail. You make the slashes in the wings and tail. The eye is almond paste

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