Combine all of the dough ingredients in a bowl of kitchen aid stand mixer attached with dough hook, to make soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 minutes, until it's just about doubled in bulk.

Gently deflate the dough, and transfer it to a lightly dusted work surface with all purpose flour.

Divide the dough (1087 g) into 4 pieces, then with 272 pieces make oblong body and with 92 g piece make head, then with rest of dough approximately 20 g pieces makes about 37 dough pieces

In a pizza pan lined with parchment paper place slightly oblong shaped body and then it is followed by head piece. Then make smooth round pieces of dough and feathers around the body and head.

Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F. When you are ready to bake make two slit on the headpiece for eyes and stick two black currants. If you want you can stick black raisins too.

After an egg wash and bake them for 30 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

After a couple of minutes, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.

Enjoy as much you want.