Easter Lamb


Total time: 2hr 25m
Preparation Time: 45m

Servings
For 4 servings


Nutritional Information

Contains 300 Kcal, 10g Protein, 40g Carbohydrates, 15g Fat


Ingredients

  • Leavened Dough
  • 500 g tresse flour
  • 1.5 tsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 tbsp. sugar
  • 1 eggs, whisked
  • 90 g butter, cut into pieces, soft
  • 2.5 dl milk
  • Shaping
  • 80 g mixed nuts, coarsely chopped
  • 40 g chocolate chunks
  • Decoration
  • 1 hazelnuts
  • 1 almonds
  • 1 eggs, whisked
  • 2 tbsp. decorating sugar

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Instructions

  • Leavened Dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg. Using the dough hook on a food processor, knead the mixture on a low setting to form a soft, smooth dough.
  • Shaping

    Divide the dough in half, knead the nut mixture into one half and the chocolate into the other. Cover and leave to rise at room temperature for approx. 1 1/4 hrs. until doubled in size. Divide the half containing nuts into 20 portions, shape into balls. Create the sheep's body by placing the balls next to each other on a baking tray lined with baking paper. Divide the half containing chocolate into four portions, shape one portion into an oval for the sheep's head, roll two portions (each approx. 10 cm long) for the legs, divide the fourth portion into three pieces, use two for the ears and one for the tail, arrange them around the sheep's body. Leave the sheep to rise for a further 15 mins.
  • Decoration

    Using a knife, make a small incision for the eyes and insert a hazelnut. Repeat the process for the mouth and insert an almond. Brush the sheep with egg, sprinkle sugar over the body.
  • Bake

    Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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