Black and white yeast sheep

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, sugar, egg and salt in a bowl. Warm milk lukewarm, dissolve yeast in it. Melt the fat. Add both to the flour. Mix everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise for approx. 30 minutes in a warm place.

2. 2

   Halve the dough and knead well. At the same time knead into one half of cocoa. Put 1/4 of the light and 1/4 of the dark dough aside. Roll out the rest of the dough individually on foil to a 30x15 cm plate. Spread with whisked egg yolk. Sprinkle light dough with poppy seeds, dark dough with sesame seeds. Use the foil to form rolls. Cut each roll into about 15 slices. Form a head, an ear, a tail and feet from the two pieces of dough. Put the individual pieces together on 2 baking trays lined with baking paper to form sheep. Brush them with whisked egg yolk as well. Press in almonds as eyes.

3. 3

   Cut each roll into about 15 slices. Form a head, an ear, a tail and feet from the two pieces of dough. Put the individual pieces together on 2 baking trays lined with baking paper to form sheep. Brush them with whisked egg yolk as well. Press in almonds as eyes. Leave to rise again for another 15 minutes. Then bake for about 20 minutes (electric oven: 175 °C/ gas: level 2). Cover with aluminium foil in between

4. 4

   Waiting time about 45 minutes. In total about 9870 kJ/2350 kcal. E 69 g/F 89 g/KH 318 g

Nutrition Facts

KCAL
2350 kcal

CARBS
318 g

FATS
89 g

PROTEINS
69 g