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Little Easter lamb
45 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 300
  • Fat about 15g
  • Carbohydrates about 40g
  • Protein about 10g
This is needed
This is needed for 4 people
Yeast dough
  • 500 g zopf flour
  • 1.5 tsp salt
  • 1 tbsp sugar
  • 0.5 cube yeast (approx. 20 g)
  • 90 g butter, soft
  • 1 egg, beaten
  • 2.5 dl milk
To shape
  • 80 g mixed nuts, roughly chopped
  • 40 g chocolate chunks
To decorate
  • 1 hazelnuts
  • 1 almond
  • 1 egg, beaten
  • 2 tbsp decorating sugar
Tools
  • baking paper, Baking tray, Bowl, Brush , Fork, Knife, Measuring cup, Tablespoon, Kitchen scales, Cooling rack
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the flour and mix in. Add the butter, milk and egg, mix with a wooden spoon. Knead for approx. 10 mins. to create a soft, smooth dough.
To shape
Coarsely chop the nuts. Divide the dough in half, knead the nuts 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, place on a baking tray lined with baking paper in the shape of a lamb. Divide the other half of the dough into 4 pieces. Shape one into a head and two into legs (each approx. 10 cm long). Divide the final piece into thirds and use to make the ears and tail, place on the lamb, leave to rise for a further 15 mins.
To decorate
Using a knife, make small incisions for the eye and mouth. Insert a nut for the eye and an almond for the mouth. Beat the egg, brush the lamb with the egg, sprinkle with sugar.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
How-tos