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1
Pour the sifted flour into the bowl of a food processor. Add sugar, salt, and fresh, crumbled yeast.
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2
Add the eggs, and mix at medium speed for 10 minutes using the food processor's dough blade.
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3
Add the softened butter all at once and continue to mix with the dough blade for about 5 minutes. Stop, scrape the sides of the bowl and bring the dough to the center. Continue to mix for 5 minutes. The dough should pull away from the sides of the bowl.
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4
When ready, let the dough rise for 1 hour at room temperature.
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5
Punch down the dough and refrigerate for 1 hour.
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6
Deflate the dough and cut into eight 55 gram pieces and eight 10 gram pieces.
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7
Fashion your little Rudolphs, making oval balls, 55 gram pieces, for the heads, and 10 gram pieces for a small nose and two horns each.
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8
To assemble, cut the reindeer antlers with scissors. The nose will be attached after being cooked.
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9
Place chocolate chip eyes on each Rudolph and sugar grains on the antlers.
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10
Glaze with the egg.
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11
Let rest from 30 minutes to 1 hour at room temperature.
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12
Preheat oven to 375 degrees Fahrenheit.
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13
Glaze again and bake for 15 minutes (depending on the oven, so monitor closely)
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14
Once cooled, prepare the red icing.
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15
Beat a small amount of egg white with powdered sugar (it takes very little egg white, consistency should be quite thick) add the red food coloring and stir.
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16
Dip the noses in the red frosting, and let dry on a rack.
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17
Once dry, glue them to the heads with remaining frosting.
