Bread roll breakfast lamb with cold-stirred strawberry jam

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk in a pot lukewarm, remove from the stove. Dissolve yeast in it. Put flour, butter, 1 egg, sugar and salt in a bowl. Add the yeast milk, first with the dough hooks of the hand mixer, then knead with floured hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes

2. 2

   Divide the dough into 20 pieces. Form the head from 2 pieces. Shape 16 pieces of dough into round balls. Place them on a baking tray lined with baking paper to form a lamb body. Shape one piece into an oblong shape and place it at one end of the body as a tail. Cut one piece in half, form two longish pieces and place them as legs. Divide a small piece of the lamb head. Form the rest into a slightly elongated ball and use it as a head. Form the ear from the small part and place it on the head

3. 3

   Whisk 1 egg, spread on the rolls. Leave in a warm place for another 30 minutes. Brush the bread roll with egg again in between. Sprinkle body with sugar crystals. Press a raisin into the head as an eye

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove and allow to cool

5. 5

   Wash, clean and chop the strawberries. Weigh 200 g. Put jam sugar, lemon juice and fruits into a high mixing bowl and puree for about 45 seconds. Arrange lamb on a plate, add jam

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
380 kcal

CARBS
68 g

FATS
9 g

PROTEINS
8 g