Lamb of yeast dough

Last Updated on October 24, 2024

Easter lamb can be baked with yeast dough! This recipe is for a lamb topped with compote apricots and sprinkled with crumble and icing sugar.

Ingredients:

For 8 pieces: For dough: 500 g coarse flour 100 g of butter 80 g of sugar 42 g of yeast 180 ml lukewarm milk 3 pcs yolks a pinch of saffron a pinch of salt For garnish: 1 can of chopped apricots without brine 150 g 150 g butter 100 g of caster sugar 3 tbsp shredded coconut 2 tbsp milk 1 tablespoon of powdered sugar 1 piece of egg yolk

Procedure:

1. Sift the flour into a bowl, make a well in the middle, pour the mixture of yeast, sugar and milk into it, cover it a little with flour, let it rise for 15 minutes
2. Add the loosened butter to the bowl together with the egg yolks, saffron and salt, work everything into a smooth dough, leave in a warm place covered with a clean cloth to rise for another 30 minutes
3. Knead the risen dough thoroughly on a floured rolling pin, then leave it covered to rise for another 40 minutes
4. Work the dough again, divide it into 8 equal parts, roll them out into pancakes about 0.5 cm thick, preferably according to the template, cut out a lamb from each pancake and use the scraps to make its eyes, tail and ears, place the lambs on a baking sheet lined with baking paper
5. Cut the drained apricots into strips and divide them into lambs (omitting the head and legs)
6. Make a crumble with softened butter, sugar, flour and coconut to make an eye for each lamb, sprinkle the rest of the crumble over the apricots on the lambs
7. Bake the lambs in an oven heated to 180-190 °C for about 12-15 minutes, then remove them from the oven, let them cool, and finally sprinkle them with icing sugar.

Recommendation:

Recipe for crumble can be found here: Butter Crumble.