White and brown paschal lamb

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, salt, vanillin sugar and sugar, except for 1 tablespoon, into a mixing bowl. Mix yeast and remaining sugar and add to the flour. Melt the fat and add the cold milk.

2. 2

   Add lukewarm milk-fat mixture to the flour and knead the dough well with the dough hooks of the hand mixer. Halve the dough and knead the cocoa under one half. Cover the dough and let it rise in a warm place for about 30 minutes.

3. 3

   Knead briefly once in between. For the white lamb, form the dough into a roll and cut off 21-22 small pieces for the woollen snails, one larger piece for the head and 5 slightly smaller pieces for ears and legs.

4. 4

   Turn the smaller pieces of dough into rolls and roll them up into snails. Separate the egg. Spread the ends of the dough with egg white and press down well. Shape ear, then form head and legs from the dark dough. Put the lamb together on a baking tray lined with baking paper and stick the pieces together with egg white.

5. 5

   Spread with egg yolk and sprinkle with poppy seeds. Stick a peeled almond as an eye. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, also shape the dark sheep as described and put them together on a baking tray.

6. 6

   Spread with egg yolk and sprinkle with sesame seeds. Stick a peeled almond on as an eye. Bake the second sheep like the first one. Leave to cool on cake racks. Serve as fresh as possible with butter and jam.