lucky pig

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, sugar, 1 egg, soft fat and lemon zest in a mixing bowl. Warm milk slightly, crumble yeast into it and mix well. Pour into the flour and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime knead marzipan and icing sugar and colour with green food colouring. Roll out marzipan 0.5 - 1 cm thick and cut out 4 hearts with small heart shapes or clover leaves with a clover shape.

2. 2

   Fold the hearts into a cloverleaf and form a stem from the remaining marzipan. Knead the yeast dough again well and roll out to a plate (approx. 32 x 45 cm) on a floured work surface. Cut out 2 pigs with snout, but without tails and feet. Cut out a circle (approx. 5 cm Ø) for the nose from the dough sections and cut out 2 holes. Also form 1 ear, 2 legs and a 12 - 15 cm long tail. Put one half of the pork on a baking tray covered with baking paper. Put plum jam in the middle of the belly. Separate the egg and coat the yeast dough around the plum puree with egg white. Place the second half of the pork on top and press down well. Stick the ear with egg white on the pig, also nose, feet and tail. Press the hazelnut eye into the dough. Whisk the egg yolk and cream and brush the pig with it.

3. 3

   Separate the egg and coat the yeast dough around the plum puree with egg white. Place the second half of the pork on top and press down well. Stick the ear with egg white on the pig, also nose, feet and tail. Press the hazelnut eye into the dough. Whisk the egg yolk and cream and brush the pig with it. Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 20 minutes, cover if necessary after 10 - 15 minutes. Let it cool down. Tie a bow around the belly

4. 4

   About 13350 kJ/ 3180 kcal