Sweet Easter Lamb
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/sweet-easter-lamb
Total time
2 Hours
35 Minutes
Baking/cooking time
30 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
for 1 Easter lamb
| FOR THE DOUGH | ||
| 500 | g | Mix for sweet braid |
| 1 | unwaxed lemon (zest) | |
| 230 | g | lukewarm milk |
| 1 | egg | |
| 1 | egg yolk | |
| 50 | g | soft butter |
| FINISHING | ||
| 1 | egg white | |
| q.s. | pearl sugar |
Preparation
- Combine the sweet braided dough mix, grated zest of the previously washed lemon, and lukewarm milk in the bowl of a stand mixer. Add the egg and egg yolk and knead. Add the soft butter in cubes and continue kneading until the dough is well developed, releases from the sides and bottom of the bowl, wraps around the dough hook, and becomes smooth and elastic. Total kneading time is approx. 20 minutes. Alternatively, knead by hand. Shape the dough into a ball and allow to rise, covered, in a warm place for 60 minutes.
- Place the egg white in a small bowl and beat lightly with a fork. Prepare a second bowl with pearl sugar. Take the dough, cut off an 80 g piece, and set aside. Divide the remaining dough into 20 g pieces. Shape each piece into a ball and set aside 8 balls. Dip the remaining balls first in egg white and then in pearl sugar so that it adheres to the entire surface. Arrange the sugared balls on a baking tray lined with parchment paper, close together, forming a rectangle with rounded corners.
- Take four of the reserved unsugared balls and place them at the lower edge to form the legs of the lamb. Place one ball at the upper right corner to form the tail. Shape the large reserved piece slightly elongated and place it at the upper left corner to form the head. Shape two additional balls slightly elongated and place them on either side as ears. Divide the final small piece into three parts, shape into balls, dip in egg white and pearl sugar, and place on top of the head.
- Brush all parts not covered with pearl sugar with egg white and place two raisins on the head to form the eyes. Allow to rest, covered, for 20–30 minutes. Meanwhile, preheat the oven to 170 °C (338 °F), conventional heat.
- Bake for approx. 30 minutes until golden. If the surface browns too quickly, cover with aluminum foil. Remove from the oven and allow to cool or enjoy while warm.
In collaboration with @passionecooking
Mix for sweet braid
Fine sweet yeast pastry in no time! This mixture is incredibly versatile and ensures light and fluffy plaits and croissants. With our mixture, the fine-pored dough rises perfectly every time - making baking especially fun! Just add milk or water, 1 egg and 35g of butter or a vegetable alternative.
Only carefully selected raw materials go into Molino Meran’s fine baking mixes. The Lievito Madre natural yeast in the mix is produced by Molino Meran and is a natural, very mild wheat sourdough. Used in baked goods, our Lievito Madre natural yeast ensures natural proofing and improved digestibility.
500 g
€3.10
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