Easter lamb

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the yeast dough, put 500 g flour, 40 g sugar and salt in a bowl. Stir yeast and 1 tablespoon of sugar until liquid. Melt 75 g fat and add the cold milk. Add yeast and lukewarm fat-milk mixture to the flour and knead to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime melt the remaining fat for the crumbles.

2. 2

   Put the remaining flour, sugar, vanilla sugar and coconut flakes in a bowl. Add hot fat and mix with the dough hooks of the hand mixer to form crumbles. Drain the apricots and cut into fine slices. Knead the yeast dough again and roll out to a thickness of about 1 cm. Cut out 9 sheep using a template and place them on two baking trays lined with baking paper. Roll out the rest of the dough a little thinner and cut out 9 ears. Separate the egg, mix the egg yolk with cream. Brush the ears with egg white and stick them on the lamb heads. Spread the raisins with egg white as well and press them into the dough as eyes. Cover the lambs and let them rise for another 10-15 minutes. Warm the jam and spread it thickly on the bellies of the lambs.

3. 3

   Roll out the rest of the dough a little thinner and cut out 9 ears. Separate the egg, mix the egg yolk with cream. Brush the ears with egg white and stick them on the lamb heads. Spread the raisins with egg white as well and press them into the dough as eyes. Cover the lambs and let them rise for another 10-15 minutes. Warm the jam and spread it thickly on the bellies of the lambs. Cover with apricot wedges. Brush the lambs with egg yolk and sprinkle with the crumbles. Bake one after the other in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Cover the last 5-10 minutes if necessary. Let the finished lambs cool on a cake rack

4. 4

   Cover with apricot wedges. Brush the lambs with egg yolk and sprinkle with the crumbles. Bake one after the other in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Cover the last 5-10 minutes if necessary. Let the finished lambs cool on a cake rack

5. 5

   Waiting time about 15 minutes. Per lamb approx. 2220 kJ/530 kcal. E 10 g/F 21 g/KH 75 g

Nutrition Facts

KCAL
530 kcal

CARBS
75 g

FATS
21 g

PROTEINS
10 g