Easter lamb with crispy fur

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Finely dice the apricots. Chop the pistachios coarsely, except for 8 pieces for decoration. Warm milk lukewarm

2. 2

   Mix the baking mix and yeast. Add 1 egg and milk. Mix briefly with the dough hooks of the hand mixer on a low setting. Then knead at highest speed for about 3 minutes until smooth. Knead apricots and pistachios briefly into the mixture. Cover and leave to rise in a warm place for approx. 25 minutes

3. 3

   Knead 125 g flour, butter, sugar, vanillin sugar and salt with a hand mixer to form crumbles, cut in half. Knead cocoa under one half, possibly 1 tablespoon of flour under the other

4. 4

   Knead the yeast dough again. Shape 3/4 of the dough on a little flour into a roll (approx. 6 cm Ø) and divide into 8 pieces. Place on 2 baking trays lined with baking parchment, press flatter with lightly floured hands if necessary, so that lamb bodies (approx. 10 cm Ø) are formed. Halve the rest of the yeast dough. With lightly floured hands, form 8 balls for the heads from one half and 32 balls for the ears, legs and tails from the other half. Place them on the bodies and press them on

5. 5

   Whisk 1 egg. Spread the lamb with it. Sprinkle 4 lambs with light and 4 with dark crumbles, press lightly. Press the rest of the pistachios into the heads as eyes. Cover and leave to rise for about 15 minutes.

6. 6

   Bake the lamb trays one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Let them cool down. Dust the light-coloured lambs with icing sugar

Nutrition Facts

KCAL
490 kcal

CARBS
66 g

FATS
19 g

PROTEINS
11 g