Junior chef
Utensils
baking paper
Baking tray
Bowl
Brush
Fork
Knife
Measuring cup
Tablespoon
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
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.
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