Easter lamb

Ingredients for 1 servings:

• 250 g whipped cream
• 500 g flour
• 1 packet of dry yeast
• 80 g sugar
• 1 packet of vanilla sugar
• some lemon peel, untreated, grated
• 1 pinch of salt
• 2 eggs
• 1 egg white
• 1 egg yolk
• 1 tbsp milk
• e.g. raisins or nuts for the face

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Yeast plait with a twist

For the yeast dough, warm the cream in a small saucepan. Meanwhile, place the flour in a mixing bowl and mix with the dried yeast. Gradually add the cream and the remaining ingredients and mix with the dough hook of a mixer until a smooth dough forms. Shape the dough into a ball, dust with flour, and cover and let rest in a warm place (e.g., in a double boiler) for half an hour. To ensure the dough expands visibly, it is important that there is no draft (door, window). Later, knead the dough again and form the Easter lamb. I made some snails, a head, and legs. Place the individual pieces close together on a baking sheet. Finally, whisk the egg yolk with the milk and brush the Easter lamb with it, then decorate it with raisins or nuts to create a face. Bake at 190°C (top/bottom heat, fan: 160°C) for 20 minutes.