Easter lamb made from yeast dough with almonds and powdered sugar – Easter menu
Ingredients
- 220 g milk + for brushing
- 80 g sugar
- 1 cube of yeast, fresh
- 500 g flour
- 80 g butter
- 1 egg
- 1/2 tsp salt
- 1 egg yolk, for brushing
- Granulated sugar, optional
- slivered almonds, optional
- icing sugar, for serving
Utensils
- bowl
- food processor
Instructions
- Dissolve the sugar and yeast in warm milk.
- Add the flour, butter, egg and salt and knead everything into a dough.
- The yeast dough does not have to rise and can be used immediately.
- The dough can now be used to make 20-25 balls for the lamb’s wool shape can be rolled out.
- Lay the balls in a row in a circle.
- A slightly larger ball is placed in front as a head.
- A small ear is placed directly next to it, shape the feet and you’re done!
- As an eye a raisin or cranberry.
- Grush the little lamb with the egg yolk and milk.
- Bake the Easter lamb at 200 degrees for about 20 to 25 minutes.
- Let the pastry cool down and serve dusted with powdered sugar.
The Easter lamb can be sprinkled with granulated sugar and flaked almonds before baking. Or dust with powdered sugar after baking!
