Heat oven to 200 degrees F. Spread kataifi in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, combine the high-gluten-flour, rye flour, salt, and yeast. Mix until well blended. With machine running, gradually add about 2 1/4 cups warm water (100 degrees F) until dough comes together around hook. Continue mixing until dough is elastic and pulls away from sides of bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball, and cover with a clean kitchen towel. Set aside for 40 minutes. Heat oven to 400 degrees F. Divide dough into 1 (1 pound piece) and 1 (2 pound) piece. Keep smaller piece covered with a kitchen towel while working with the larger piece. Form larger piece into a cone shape. The round half will become the face. Stretch the pointed end of the cone, and curve it to 1 side to form cap. With smaller piece, form 2 (1 1/2-ounce) balls for the pom-pom and nose, 2 (1-inch) rounds for the eyes, 1 (8 by 1 1/2 by 1/4-inch) rectangle for the hat brim, 1/2 round 1/4- inch thick and 8 inches in diameter with a 6-inch radius for the beard, and 1 (1/2 round) 1/4-inch thick and 5 inches in diameter with a 1 1/2-inch radius for the mustache.
Transfer to baking sheet. Fit the rectangle onto base of cap for the brim. Take 1 (1 1/2-ounce) ball, and attach to end of cap for the pom-pom. Place the second 1 1/2-ounce ball on face and press into dough to make a nose. Press the 2 rounds for the eyes onto the face and place 1 raisin in each round. Using a knife, cut vertical slits in larger half round, to make beard. Attach to lower half of face. Cut horizontal slits in smaller half round. Gather in center, and press into face forming mustache and mouth. Cover with a clean kitchen towel, and let rise for 15 to 30 minutes. Brush face and beard with egg yolk. Add red food coloring to egg yolk, and brush hood and tip of nose. Place in oven. Lower oven temperature to 350 degrees F. Bake until it sounds hollow when tapped on the bottom, about 1 hour. Transfer to a wire rack to cool. Brush brim of hood and pom-pom with apple jelly. Sprinkle with kataifi or coconut.
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