Main Dishes

Lucky Fish on New Year`s Eve

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500g flour
  • 30 g yeast
  • 60 g suar
  • 250 ml milk, lukewarm
  • 60 g butter
  • 1 egg (s)
  • 1 pinch (s) salt
  • Lemon (s) - zest, grated
  • 1 egg yolk
  • 2 tablespoon powdered sugar
  • 2 teaspoons lemon juice
  • 6 currants
Lucky Fish on New Year`s Eve
Lucky Fish on New Year`s Eve

Instructions

  1. Sift the flour into a bowl and place the crumbled yeast in the middle. Mix with a little sugar, the milk and a little flour. Let rise for 15 minutes.
  2. Beat the remaining sugar, melted butter, egg, salt and lemon zest with the yeast cake until it bubbles. Let rise for 15 minutes.
  3. Weigh pieces of dough weighing 150 g and shape into fish. Press a cleaned lucky cent into a fish. Form 2 very small balls for the mouth and press them on. For the scales, cut into the surface of the dough with scissors. Place the fish on a baking sheet with parchment paper and let rise for another 15 minutes.
  4. Brush the fish with whisked egg yolk and bake on the central sliding bar with hot air at 160 ° C for 16 minutes until they are golden yellow.
  5. Mix the powdered sugar with a little lemon juice. Put currant eyes in the fish and sprinkle a circle of icing sugar around them.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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