Summary

Ingredients

For the dough:

• 500g flour
• 30 g yeast
• 60 g suar
• 250 ml milk, lukewarm
• 60 g butter
• 1 medium egg (s)
• 1 pinch (s) salt
• 1 lemon (s), untreated, grated zest

For the filling:

• 100 g marzipan paste
• 150 g hazelnuts, round
• 100 g suar
• 3 medium egg whites

For painting:

• 2 medium egg yolks

For decoration:

• 0.5 ½ cup powdered sugar
• 1 medium egg white
• some cake icing, (chocolate icing)

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Instructions

1. Sift the flour into a bowl and make a well in it. Add the crumbled yeast with a little sugar and the milk, mix with a little flour and cover and let rise in a warm place for about 15 minutes.
2. Knead the remaining sugar, melted butter, egg, salt and lemon zest with the yeast pre-batter and flour to form a smooth yeast dough and cover and let rise in a warm place for about 30 minutes.
3. For the filling, mix the marzipan mixture with the nuts, sugar and 3 egg whites.
4. Roll out the yeast dough to a thickness of approx. 4 mm, cut out 20 cookies with a diameter of 8 cm and 10 cookies with a diameter of 4 cm. Shape the rest of the dough into ears.
5. Spread the filling on 10 of the large cookies, brush the edges with egg yolk, place a second cookie on top and press the edges together well. Use the small cookies to form the snouts with nostrils. Brush the snouts and ears with egg yolk and press them onto the large cookies. Brush the pigs with egg yolk and let rise again, covered, for approx. 15 minutes.
6. Preheat the oven to 200 ° C, then bake the pigs for about 15 minutes. Let it cool and then splash your eyes with an egg white powdered sugar mixture and chocolate icing.