Yeast – Pigs

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 60 g sugar
• 250 ml milk
• 60 g butter, melted
• 1 egg(s)
• 1 lemon(s), untreated, zest
• 100 g marzipan paste
• 150 g hazelnuts, ground
• 100 g sugar
• 3 egg whites
• 1 egg yolk
• 2 cups powdered sugar
• some water
• 1 egg white
• Chocolate decoration (24 chocolate drops)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with nut filling, makes 12 pigs

Mix the flour, yeast, sugar, and milk together and let it rise for 15 minutes. Mix the melted butter, egg, and lemon zest with the yeast starter and let it rise for 15 minutes. Mix the marzipan mixture with the hazelnuts, sugar, and egg whites. Preheat the oven to 200°C. Roll out the yeast dough and cut out 24 circles for the heads (approx. 10 cm in diameter), 12 circles each for the snouts and ears (each approx. 5 cm in diameter). Halve the circles for the ears and cut out two smaller circles for nostrils in the circles for the nose. Place the filling on 12 of the large circles, brush the edges with egg yolk, and place the other 12 large circles on top. Glue the ears and noses on with egg yolk. Bake for 15 minutes. Mix 1 1/2 cups of powdered sugar with a little water and glaze the pigs. Mix 1/2 cup powdered sugar with a little egg white and pipe onto the pigs for eyes. Then place chocolate drops on the eyes or pipe on melted chocolate.