Easter lamb

Ingredients for 1 servings:

• 220 ml milk
• 100 g sugar
• 40 g butter
• 1 cube of yeast
• 500 g flour (type 405)
• ½ tsp salt
• 1 egg(s)
• possibly dried apricot(s), 100 g
• 1 egg yolk
• 2 raisins for the eyes
• possibly almond flakes

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

made from sweet yeast dough

Make a sweet yeast dough from the dough ingredients. If you like, you can finely chop dried apricots and knead them in. Let the yeast dough rise until it has roughly doubled in size. Knead briefly again. Tip for arranging the dough pieces: Spread a little oil on the countertop with the palm of your hand and place the yeast dough on top. This way, you won’t need any additional flour and the dough won’t stick. Arrange the dough pieces on the baking sheet as follows: 1 larger oval piece for the head, 2 long pieces for the ears, 4 legs, and possibly 4 balls for the feet. 1 tail, about 25 small balls for the body, and a few mini balls for the “pony” – between the ears. Leave some space between the pieces. Let the finished lamb rise for at least another 10 minutes. Meanwhile, preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Generously brush the lamb with egg yolk. Lightly press the raisins on to create the eyes (if the lamb isn’t brushed with egg, they’ll burn, making them bitter). Sprinkle the lamb with flaked almonds, if desired, and bake for 20-25 minutes. Cover with aluminum foil for the last 10 minutes if desired to prevent it from overcooking. The small balls allow you to tear off small pieces later and enjoy them plain or with jam—a hit at Easter parties and with children of all ages.