Sweet yeast dough pigs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour into a mixing bowl and press a depression in the middle. Melt the fat, add the milk and let it cool down lukewarm. Crumble yeast and stir with 1 tablespoon of sugar until liquid. Pour milk mixture and yeast into the hollow and mix with some flour. Cover the liquid with some flour and let it rise for about 15 minutes.

2. 2

   Add 85 g sugar, salt, vanillin sugar and egg to the flour and knead first with the dough hooks of the hand mixer, then with your hands to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Line 2 baking trays with baking paper. Knead the yeast dough again with floured hands, then roll out 8 mm thick on a floured work surface. Cut out pigs with a pig cutter (approx. 8 cm long and 5 cm high) and place them on the baking trays. Whisk egg yolk and cream. Brush the pigs with the egg cream and sprinkle with chopped pistachios, almonds, sugar crystals or poppy seeds. Leave out the head. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for approx. 13 minutes. Knead the rest of the dough again and process in the same way.

3. 3

   Brush the pigs with the egg cream and sprinkle with chopped pistachios, almonds, sugar crystals or poppy seeds. Leave out the head. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for approx. 13 minutes. Knead the rest of the dough again and process in the same way. Remove the trays from the oven and let them cool down. Apply dots as eyes with brown and white sugar writing. Place small black sugar pearls or poppy seeds in the white eyes

Nutrition Facts

KCAL
70 kcal

CARBS
9 g

FATS
3 g

PROTEINS
2 g