Easter Lamb

Rating: 3.76 / 5.00 (154 Votes)

Total time: 1 hour

Yeast dough:

For coating:

For sprinkling:


Prepare a yeast dough for the Easter lamb. Put the flour in a bowl and make a well, crumble the yeast into it and add the lukewarm milk. Mix the yeast with the milk and add a little flour from the edge of the well to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has risen (i.e. when strong cracks appear on the floured surface). Warm the butter slightly and mix with the sugar, egg yolks, vanilla sugar, salt and grated lemon zest. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.On a floured work surface, form the dough into a long roll and divide it into 20 equal-sized pieces. On a baking sheet lined with parchment paper, shape 2 pieces into a ball, flatten slightly and place this as the head of the lamb. Shape another 16 pieces into smaller balls and lay them out as a rounded body. An elongated piece forms the tail and divide the last piece of dough again, roll it into an elongated shape and press it down as the feet. To finish, pluck a small piece from the head part and form an ear. Press this to the head. Cover with a cloth and let rest for 30 minutes. Then whisk yolk with milk and brush the lamb with it, sprinkle with hail sugar and add a raisin as an au

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