Easter Lamb

Summary

Ingredients

For the dough:

• 220 ml milk
• 100 g suar
• 40 g butter
• 1 cube yeast
• 500 g flour (type 405)
• 0.5 teaspoon ½ salt
• 1 egg (s)
• possibly apricot (s), dried, 100 g

For painting:

• 1 egg yolk

For decoration:

• 2 raisins for the eyes
• possibly flaked almonds

Print Recipe Pin Recipe

Instructions

1. Make a sweet yeast dough from the dough ingredients. If you like, you can finely chop and knead dried apricots. Let the yeast dough rise until it has roughly doubled in volume. Knead again briefly.
2. Tip for arranging the dough pieces: spread a little oil on the worktop with the flat of your hand and pour the yeast dough on it, then you don`t need any additional flour and the dough no longer sticks.
3. Arrange the pieces of dough on the baking sheet as follows: 1 larger oval piece for the head, 2 elongated pieces for the ears, 4 legs and possibly 4 balls for the feet. 1 tail, about 25 small balls for the body. A couple of mini-balls for the pony - between the ears. Leave some space between the particles.
4. Let the finished lamb rise again for at least 10 minutes. In the meantime, preheat the oven to 180 ° convection or 200 ° top / bottom heat.
5. Brush the lamb generously with egg yolk. Gently press the raisins as eyes (if the lamb is not brushed with egg, the raisins will be bitter because they will burn). Sprinkle the lamb with flaked almonds as desired and bake for 20-25 minutes. If necessary, cover the last 10 minutes with aluminum foil so that it does not get too dark.
6. The small balls allow you to tear off small pieces later and enjoy them on their own or with jam - a hit at Easter celebrations and with small and large children.