Yeast – Pigs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube yeast
- 60 g suar
- 250 ml milk
- 60 g butter, melt
- 1 egg (s)
- 1 lemon (s), untreated, remove the zest it
- 100 g marzipan paste
- 150 g hazelnuts, round
- 100 g suar
- 3 egg whites
- 1 egg yolk
- 2 cup powdered sugar
- some water
- 1 egg white
- Chocolate decor (24 chocolate drops)
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, sugar and milk together and let rise for 15 minutes. Mix the melted butter, egg and lemon zest with the yeast pre-batter, let rise for 15 minutes.
- Mix the marzipan mixture with the hazelnuts, sugar and egg whites. Preheat the oven to 200 ° C.
- Roll out the yeast dough, cut out 24 circles for the heads (approx. 10 cm diameter), 12 circles each for the snouts and ears (each approx. 5 cm diameter). Halve the circles for the ears, cut out 2 small circles as nostrils in the circles for the nose.
- Place the filling on 12 of the large circles, brush the edges with the egg yolk and place the other 12 of the large circles on top. Glue the ears and noses with egg yolk as well. Bake for 15 minutes.
- Mix 1 1/2 cups of powdered sugar with a little water and glaze the pigs. Mix 1/2 cup of powdered sugar with a little egg white and spray on the pigs as eyes. Then place the chocolate drops on the eyes or spray the eyes with melted chocolate.
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