Little Easter lamb

45 Min. Active
2 hr 40 Min. Total
300 kcal per 100 g
vegetarian
Nutritional value / 100 g: Fat: 15 g, Carbohydrate: 40 g, Protein: 10 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Fork
  • Knife
  • Measuring cup
  • Tablespoon
  • Kitchen scales
  • Cooling rack

Ingredients

4 people

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

Yeast dough

500 g zopf flour
1 ½ tsp salt
1 tbsp sugar
½ cube yeast (approx. 20 g
90 g butter, soft
2 ½ dl milk
1 egg, beaten

To shape

80 g mixed nuts, roughly chopped
40 g chocolate chunks

To decorate

1 hazelnut
1 almond
1 egg, beaten
2 tbsp decorating sugar

How it's done

The kids can help at the marked areas .

Yeast dough

500 g zopf flour
1 ½ tsp salt
1 tbsp sugar
½ cube yeast (approx. 20 g
90 g butter, soft
2 ½ dl milk
1 egg, beaten

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

80 g mixed nuts, roughly chopped
40 g chocolate chunks

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

1 hazelnut
1 almond
1 egg, beaten
2 tbsp decorating sugar

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.

Purchase ingredients now

Our recommendations

Similar recipes

20170809_fooby-app-banner-de

FOOBY App: Hol dir deine perfekte Kochhilfe!

Übersichtlicher Schritt-für-Schritt-Kochmodus, ein Timer direkt im Kochmodus, eine erweiterbare Einkaufsliste und die Möglichkeit Rezepte als Weblink zu speichern, machen die kostenlose FOOBY App zu deiner perfekten Einkaufs- und Küchenhilfe.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!