Easter lamb recipe in shape. Easter lamb! Interesting food for Easter

Easter lambs

Today is Holy Saturday before Easter. The day was so sunny and warm that I decided to bake Easter cakes in the form of lambs (God's lambs). In Europe, lambs or lambs are traditional pastries for Easter. I often looked at beautiful pictures with delicious Easter pastries and today I finally baked them.

You will see different ways baking Easter lambs from dough. I took home butter dough on kefir, you can use any yeast dough (both homemade, and purchased, and rich, and simple, and puff). Some types of Easter sheep can be made from shortcrust pastry or puff yeast-free. In general, I will show you ideas - how to give the dough the shape of a lamb or a sheep, and you are already fantasizing further.

By the way, I have already tried the lamb bun. The dough is very soft and airy. Delicious. Really, I didn't even expect it. I love more shortbread, and then it turned out that the bun-pie melts right in your mouth. I recommend.)))

Recipe for yeast dough for lamb on kefir

Compound sweet dough

• Live yeast - 50 g (this is more than I usually take, but it turned out great);
• Sugar - 4-6 tablespoons;
• Warm water for breeding yeast - 0.5 cups;
• Eggs - 4 pieces;
• Kefir (unsweetened yogurt, curdled milk, fermented baked milk or sour cream) - 500 g;
• Salt - 2 teaspoons;
• Butter or ghee (in extreme cases - vegetable) - 100 g;
• Dry white wine - 0.5 cups (you can replace 0.5 cups of water, milk or sour milk drink);
• ground nutmeg - a pinch (optional);
• Flour - about 8-9 glasses + for rolling-dusting.

How to cook yeast dough on kefir

Knead the dough

• Dissolve yeast in warm water(35-40 C) with sugar. The mixture should stand for 15-20 minutes. When it starts foaming, it's ready.
• Combine eggs, kefir, salt, wine, nutmeg and melted butter(I warmed it up in a saucepan and cooled it down). Mix well.
• Add 4 cups flour, stir. Pour in the yeast. Mix. Add 3-4 more cups of flour. And knead the dough until smooth. If the dough is still sticky to your hands, add a little more flour until it becomes smooth and elastic.
• Cover with a lid and wrap. Leave warm for 1-1.5 hours (until it rises strongly). I closed the windows and the door so that there were no drafts and it was hot in the room.

Knead the dough once

• As soon as the dough has risen well, knead it (so that excess carbon dioxide comes out). Then cover and wrap again. Leave warm for another 1.5-2 hours.

Knead the dough again

• Repeat procedure. Wrap up again. My dough stood for another 0.5 hours (approximately).

Everything, after that the yeast dough is ready and you can make lamb out of it. And you can take for this yeast dough from the store or homemade, prepared according to your favorite recipe.

How to make lamb dough

In fact, each Easter lamb is either a bun (without anything), or a pie with a filling, or a lamb-shaped pie, or a pie of many small lamb-shaped pies.

The ways of forming buns and pies into lamb are also different. How to roll the dough, how to lay out the filling - I will tell below.

Divide the dough into portions and send for proofing

• Separate pieces from yeast dough and roll them into balls. Put the balls on a table or board dusted with flour. Sprinkle flour on top and cover with a towel (so as not to get stale).
• Let the dough rest for 10-20 minutes. When you divide all the dough into pieces and make the filling, the dough is just right.

Proofing dough balls

Prepare the stuffing

I took for berry filling 2 cups currants (you can cherry) + 3-5 tablespoons of sugar + 3 tablespoons of starch (or flour). To mix everything.

Starch is needed in order to absorb excess liquid from the berries and make the filling thick and homogeneous. You can replace starch with flour.

For curd filling you need a pack of cottage cheese (200 g) + 2-3 tablespoons of sugar + 1 egg + 2 tablespoons of sour cream (it is not required). The amount of sugar - to taste, if you like sweet - try and add more.

Or you can take the finished sweet curd mass and add 1 egg. To mix everything. I also put 2 handfuls of candied fruits in the cottage cheese.

Curd filling with candied fruits

The filling for pies can be anything: raisins, cabbage, apples, jam or jam, mushrooms, meat, fish, cheese with cottage cheese. Whatever, make pies with whatever filling you like.

Make lambs

How to bake lamb

I baked the lamb on a silicone mat, and lined the other baking sheet with baking paper. If you don't have either, you can grease a baking sheet with butter or other fat.

So, prepare a place for the lambs on a baking sheet and put the future flock there)))

Baking temperature for buns and pies made from yeast dough

I baked these rams, lambs and lambs at a temperature of 225-230 degrees. The limitation for me was the maximum temperature for using silicone mats (230 C) and for parchment paper(230 C). But if you bake yeast sweet buns on fat (without any benefits of civilization such as food silicone or parchment), then you can heat the oven up to 240 C.

Baking time for lamb

How long it takes to cook lamb patties or pies depends on their total weight and the properties of your oven. In any case, it happens very quickly.

10-20 minutes. Take a sniff. As soon as the first smell of baking appears - be on the lookout! Strong and persistent smell of baking - run to the stove as fast as you can! Pies and lamb buns should be ruddy.

On which shelf in the oven to bake buns

Best of all, pastry pies and buns are obtained on a shelf above average. Not to the ceiling itself, but above the middle of the furnace.

lamb silhouette

The body of a lamb in profile consists of a body with a lot of curly wool, 4 legs, a head (muzzle), an ear, an eye and a tail.

The body of a lamb can be made oval (with a protruding, convex back and abdomen) or round. And if you are making a lamb pie and the body consists of a whole part of the dough, then you can first make a rectangle out of it, and then give it the desired shape with your hands (as in the last version of the curly pie).

How to make lamb skin from dough, I will tell in each lamb example.

I made the eyes of a lamb from a pea allspice(you can take a piece of raisins or prunes).

How much filling to put in lamb

Small pies fit 1 teaspoon with a slide (fillings). In those that are 2 times larger - 1.5-2 teaspoons.

What to do after the formation of the lamb

This applies to every lamb and lamb from the dough

1. Let the molded product stand apart (cover with a towel and wait 10 minutes).
2. Lubricate the lamb from the dough with an egg. I beat 1 egg + 2 tbsp. water +1 tbsp. Sahara. And smeared all the pies with such melange. This 1 egg was enough for everything, even a little left, I also used it, then I’ll tell you how in the recipe for this pie:

Delicious lamb from tender dough with currant

1. Lamb from small pies with filling

• Make many small pies out of the dough and put them on a baking sheet, forming the body of a lamb. I cooked mini-pies with different fillings, laying them out one by one. So that later it would be interesting to unstick them from the lamb and guess what you got.
• Take 2 times more dough than for mini-patties, and make an oval patty for the lamb's head. Insert a pea (eye) - press it into the dough. Stick on the ear. Roll up a ball for the tail and make 4 lamb legs from the dough ropes.
• I filled the empty spaces between the pies with small balls of dough. They combine everything into a single cake and imitate sheep's wool.

Lamb from pies before baking

Here is such a lamb turned out! (she's on a silicone mat)

The dough lamb figurine is not only beautiful, but also very tasty!

2. Easter lambs - pies and buns

Here you will see different variants making Easter lamb with and without stuffing.

If the Easter lamb consists of 2 pies, I did different stuffing to be interesting to eat. Seems. that you take a bite out of a whole bun, and first you stumble upon one filling. You finish it - and there is another one! Hooray!

2.1. Lamb from a roll rolled in a spiral

• Roll out the dough into a long rectangle. smear it curd filling(or lay out another filling - I put currants in the second spiral lamb).

This was the rectangle. It must be rolled up into a roll (strip) and the strip rolled up in a spiral.

• Make a head ( little pie stuffed), tail and other parts of the body.

In the spiral body of that lamb - curd, and in the head - currant filling.

Here is such a toy lamb made of dough

Inside this lamb is currant, and in the muzzle - cottage cheese.

Ready lamb with currants. She even spilled a little.

2.2. Lamb from a large and small pie

• Blind a large pie for the body and a smaller pie for the head. Attach legs, ear, eye, tail and decorate with small balls of dough (like curls of sheep's wool))). I advise you to make the legs and tail longer than in the photo, otherwise the lamb is too rounded and then it is more difficult to recognize the appearance of the animal))) From such a ball I got an animal unknown to science .. that means - Cheburashka)))

This lamb is actually a double pie.

Five Easter lambs fit on a baking sheet

2.3. Lamb - spiral cookies

• For the body and skin of the lamb, make a lot of strips of dough (pinch off a piece and roll it into a tourniquet between the palms).
• Roll each flagellum in a spiral. Attach an oval sheep's muzzle and the rest of the lamb.
• Since there is no filling in this lamb, I sprinkled the dough with sugar (on top, after proofing and brushing with egg).

The future bun is the lamb of God

Spirals of dough repeat the curls of sheep's wool

2.4. Lamb - bun (without filling)

• The body of the lamb is a simple ball of dough, the head is a smaller ball. For the sheepskin, I pinched the dough with scissors on top (as for hedgehogs). I also sprinkled with sugar - after the dough had risen and was smeared with an egg.

The lamb is a hedgehog at the bottom right.

Here is such a mini-flock of lambs with lambs turned out)))

3. Pie from cheesecakes in the shape of a lamb

• Do open pies with cottage cheese - cheesecakes: flatten a small ball of dough, press in the middle. Put 1 teaspoon of cottage cheese. And form a lamb (lamb) from these cheesecakes.
• Make a head from an ordinary closed pie. Add all the necessary parts of the sheep body.
• Roll a flagellum out of the dough and put it over the lamb along the contour (so that the cottage cheese does not spill out of the pie, if anything. Yes, and it’s more beautiful with a border).
• Fill the empty spaces between the cheesecakes with small balls of dough.

This is what the curd lamb looks like before baking

Cottage cheese lamb - a very tasty and simple pie!

A cheerful Easter lamb turned out by chance. The head (pie) of the animal was stuffed with currants, which successfully leaked and drew him a smile.

4. Pie with currants in the form of a lamb

• It's simple: divide the dough into 2 parts - a little more and a little less (or equally).
• Roll out a rectangle from 1 part of the dough (the body of a lamb). Lay it out on a baking sheet. Stepping back on the sides from the edges, lay out the filling ( the remnants of currants from the original filling just go on it - about 1 cup. You can also put the rest of the cottage cheese there, if any.).
• Raise the sides up. From another part of the dough, make a lamb's head, ear, legs, tail. Roll the rest of the dough into balls and spread over the open part of the pie.

After proofing the cake and greasing with an egg, I had a little egg left. I combined it with 2 tablespoons of sour cream and poured it into the gaps between the balls of dough on the open part of the pie (like - such a layer of soufflé).

The first step in making a lamb pie. We bend the edges to form the sides.

I pressed the edges of the sheep's body with my palms to give it a more regular shape. Still, there are no rectangular sheep)))

Sheep with currant)))

Lamb with filling (this is not necessary, but delicious).

A funny lamb pie will decorate any holiday, especially for children!

In general, friends, try it, cooking Easter lambs is very simple and fun! Especially with children!

For a long time, of course, a lot of fuss, I got 3 pies for almost the entire baking sheet and 5 large buns.

But even from this time-consuming, but uncomplicated process, you will get great pleasure. And from crafts, and from the excellent taste of Easter baking!

Happiness to you and health! Christ is Risen!))))))

Kisses to all my loved ones and hugs. Take care of yourself.

The mistress of a flock of sheep and pies with a surprise.

Delicious Easter lamb from a variety of small pies with different fillings!

…. I forgot to say - you can bake Easter cakes, paint eggs, bake lamb and enjoy life in every possible way all Easter week. So, you still have time!

Very soon, this weekend, there will be a great Orthodox holiday - Easter . Many have already chosen delicious interesting recipes cottage cheese Easter, Easter cakes, have already decided how they will paint eggs and decorate their home.

But what else beautiful and tasty could be put on the Easter table? You can bake an Easter lamb! Moreover, the dough for it should be like Easter cakes, only a little thicker. Now the stores sell special baking molds, but if they are not, then you can just use this step by step recipe with photos.

In this article you will find 2 cooking recipes: Easter lamb with poppy and Easter lamb with fish . If you are baking with fish, it is better to use a dough without any fragrances. If with poppy seeds, then you can take the dough for Easter cakes - 1/3 of this recipe. Then you will get 4 Easter cakes and one lamb.

Recipe for Easter lamb with poppy seeds.

Composition of products 1:
Flour - 380 g
Milk - 100 g
Pressed yeast - 17 g
Egg - 2 pieces
Sugar - 120 g
Salt ¼ teaspoon
Butter 100 g
Yolk - 1 piece
Poppy - 50 g
Liquid honey - 2 tablespoons
Spices to taste
Raisins for the eye

Composition of products 2:
Easter cake dough 1.3 recipes
Half a glass of flour.
Just make the dough a little thicker and cook according to the recipe.

For a photo recipe for making dough, see the recipe for Easter cakes.

Step by step recipe:

1. Heat the milk to a temperature of 40 degrees, add a teaspoon of sugar and yeast.

2. Sift the flour first. Add 4 tablespoons of flour and set the dough to ferment in a warm place. It will take 40-60 minutes (depending on temperature). Large bubbles form on the finished dough, it smells delicious, like yeast.

3. As soon as the dough has come up, beat the yolks with sugar, salt and spices. Separately, beat the whites until a thick foam.

4. First we introduce the yolks into the dough, and then the proteins. Mix until a homogeneous consistency. You should get a light, airy mass.

5. We introduce 2 more tablespoons of flour, and then softened butter.

6. Gradually introduce the rest of the flour. The dough should start to pull away from the walls and hands. Be sure to knead it well.

7. Leave it to rise. It should increase by 2 times, then we crush it a little and wait for it to rise again.

8. As soon as the dough has increased, knead it and start cooking the Easter lamb.

9. Now we divide the dough into 2 parts. Roll out 2/3 of the dough into a large flatbread.

10. In advance, we make a stencil in the form of a lamb from paper, put it on the dough, and cut it out along the contour with a sharp knife.

11. Line a baking sheet with parchment, put a lamb on it.

12. Mix poppy with honey.

13. Roll out the remaining dough into a long cake, cut the edges and moisten with water. We apply an even layer of poppy seeds with honey on it.

14. Roll into thin roll and cut into circles. Thickness 1-1.5 cm. Estimate in advance by eye how many circles for the lamb will be needed, and proceed from this.

15. We moisten the body of the lamb with water, this is necessary so that the mugs stick well, put them on the body of the lamb. We try to make the mugs stick to each other, you can also moisten a little with water.

16. From the dough we make an ear, from raisins - an eye.

17. Leave the lamb to stand for 20-30 minutes in a warm place. Lubricate with yolk and put in the oven, preheated to 180 degrees. We put a plate of water on the bottom of the oven (I usually do this, but it all depends on your oven), bake until done, about 35 minutes.

18. Readiness is determined with a stick (we pierce the dough, it remains dry). Separate the lamb from the parchment. Well that's it, our beautiful and delicious Easter lamb ready!

I cooked it with orange peel and cinnamon. The whole family loved it! I advise you to add something interesting to it.

Easter lamb with fish.

Then the dough will need another, without this a large number Sahara.
Can be taken purchased dough, or cook according to the recipe above, just add a tablespoon of sugar to the dough.

To prepare it with fish, you will need instead of poppy seeds and honey:
Salmon fillet - 500 g
Salt, spices (if you like, you can add soy sauce).
Cheese - 50 g
Greens

We cut the salmon into thin slices, marinate in spices and, if desired, in soy sauce. We moisten the cake for the filling with water, put the fish, herbs on top and sprinkle with cheese. With a sharp knife, cut into circles, and spread them in the same way as in the recipe with poppy seeds.

1:502 1:512

Easter is coming soon! In Europe, lambs or lambs are traditional pastries for Easter. I often looked at beautiful pictures with delicious Easter pastries and today I finally baked them.

1:847 1:857

You will see different ways of baking Easter lamb dough.

I took homemade butter dough on kefir, but you can use any yeast dough (both homemade, and purchased, and rich, and simple, and puff). Some types of Easter sheep can also be made from shortcrust pastry or yeast-free puff pastry.

1:1429 1:1439

In general, I will show you ideas- how to give the dough the shape of a lamb or a sheep, and you are already fantasizing further.

1:1633

By the way, I have already tried the lamb bun. The dough is very soft and airy. Delicious. Really, I didn't even expect it. I prefer shortbread biscuits, but here it turned out that a rich bun-patty melts in your mouth. I recommend.)))

1:415 1:425

2:930 2:940

Recipe for yeast dough for lamb on kefir

2:1042

Sweet dough composition

2:1090

• Live yeast - 50 g (this is more than I usually take, but it turned out great);
• Sugar - 4-6 tablespoons;
• Warm water for breeding yeast - 0.5 cups;
• Eggs - 4 pieces;
• Kefir (unsweetened yogurt, curdled milk, fermented baked milk or sour cream) - 500 g;
• Salt - 2 teaspoons;
• Butter or ghee (in extreme cases - vegetable) - 100 g;
• Dry white wine - 0.5 cups (0.5 cups of water, milk or fermented milk drink can be replaced);
• Ground nutmeg - a pinch (optional);
• Flour - about 8-9 glasses + for rolling-dusting.

How to cook yeast dough on kefir

2:2210

Knead the dough

2:34

• Dilute the yeast in warm water (35-40 C) with sugar. The mixture should stand for 15-20 minutes. When it starts foaming, it's ready.
• Combine eggs, kefir, salt, wine, nutmeg and melted butter (I warmed it in a saucepan and cooled). Mix well.
• Add 4 cups flour, stir. Pour in the yeast. Mix. Add 3-4 more cups of flour. And knead the dough until smooth. If the dough is still sticky to your hands, add a little more flour until it becomes smooth and elastic.
• Cover with a lid and wrap. Leave warm for 1-1.5 hours (until it rises strongly). I closed the windows and the door so that there were no drafts and it was hot in the room.

Knead the dough once

2:1268

• As soon as the dough has risen well, knead it (so that excess carbon dioxide comes out). Then cover and wrap again. Leave warm for another 1.5-2 hours.

Knead the dough again

2:1594

• Repeat procedure. Wrap up again. My dough stood for another 0.5 hours (approximately).

Everything, after that the yeast dough is ready and you can make lamb out of it. And you can take for this yeast dough from the store or homemade, prepared according to your favorite recipe.

2:498 2:508

How to make lamb dough

2:576

In fact, each Easter lamb is either a bun (without anything), or a pie with a filling, or a lamb-shaped pie, or a pie of many small lamb-shaped pies.

2:913

The ways of forming buns and pies into lamb are also different. How to roll the dough, how to lay out the filling - I will tell below.

2:1147 2:1157

Divide the dough into portions and send for proofing

2:1258

• Separate the pieces from the yeast dough and roll them into balls. Put the balls on a table or board dusted with flour. Sprinkle flour on top and cover with a towel (so as not to get stale).
• Let the dough rest for 10-20 minutes. When you divide all the dough into pieces and make the filling, the dough is just right.

3:2335

Proofing dough balls

3:50 3:66

Prepare the stuffing

3:111 3:121

I took 2 cups of currants (you can cherry) + 3-5 tablespoons of sugar + 3 tablespoons of starch (or flour) for the berry filling. To mix everything.

3:379 3:389

4:903

Starch is needed in order to absorb excess liquid from the berries and make the filling thick and homogeneous. You can replace starch with flour.

4:1145

For the curd filling, you need a pack of cottage cheese (200 g) + 2-3 tablespoons of sugar + 1 egg + 2 tablespoons of sour cream (it is not required). The amount of sugar - to taste, if you like sweet - try and add more.

4:1536

Or you can take the finished sweet curd mass and add 1 egg. To mix everything. I also put 2 handfuls of candied fruits in the cottage cheese.

4:222 4:232

5:746

Curd filling with candied fruits

5:803 5:816

The filling for pies can be anything: raisins, cabbage, apples, jam or jam, mushrooms, meat, fish, cheese with cottage cheese. Whatever, make pies with whatever filling you like.

5:1143

Make lambs

How to bake lamb

5:1235 5:1245

I baked the lamb on a silicone mat, and lined the other baking sheet with baking paper. If you don't have either, you can grease a baking sheet with butter or other fat.

5:1592

So, prepare a place for the lambs on a baking sheet and put the future flock there)))

5:164 5:174

Baking temperature for buns and pies made from yeast dough

5:293 5:303

I baked these rams, lambs and lambs at a temperature of 225-230 degrees. The limitation for me was the maximum temperature for using silicone mats (230 C) and for parchment paper (230 C). But if you bake yeast buns on fat (without any benefits of civilization such as food silicone or parchment), then you can preheat the oven to 240 C.

5:969 5:979

Baking time for lamb

5:1033 5:1043

How long it takes to cook lamb patties or pies depends on their total weight and the properties of your oven. In any case, it happens very quickly.

5:1358

10-20 minutes. Take a sniff. As soon as the first smell of baking appears - be on the lookout! Strong and persistent smell of baking - run to the stove as fast as you can! Pies and lamb buns should be ruddy.

5:1738

5:9

On which shelf in the oven to bake buns

5:108 5:118

Best of all, pastry pies and buns are obtained on a shelf above average. Not to the ceiling itself, but above the middle of the furnace.

5:353 5:363

lamb silhouette

5:398 5:408

The body of a lamb in profile consists of a body with a lot of curly wool, 4 legs, a head (muzzle), an ear, an eye and a tail.

5:634

The body of a lamb can be made oval (with a protruding, convex back and abdomen) or round. And if you are making a lamb pie and the body consists of a whole part of the dough, then you can first make a rectangle out of it, and then give it the desired shape with your hands (as in the last version of the curly pie).

5:1186

How to make lamb skin from dough, I will tell in each lamb example.

5:1321

I made the eyes of a lamb from a pea of ​​allspice (you can take a piece of raisins or prunes).

5:1497 5:7

How much filling to put in lamb

5:77 5:87

Small pies fit 1 teaspoon with a slide (fillings). In those that are 2 times larger - 1.5-2 teaspoons.

5:296 5:306

What to do after the formation of the lamb

5:384 5:394

This applies to every lamb and lamb from the dough

5:483

1. Let the molded product stand apart (cover with a towel and wait 10 minutes).
2. Lubricate the lamb from the dough with an egg. I beat 1 egg + 2 tbsp. water +1 tbsp. Sahara. And smeared all the pies with such melange. This 1 egg was enough for everything, even a little left, I also used it, then I’ll tell you how in the recipe for this pie:

6:1578

Delicious lamb from tender dough with currants

6:89 6:99

1. Lamb from small pies with filling

• Make many small pies out of the dough and put them on a baking sheet, forming the body of a lamb. I cooked mini-pies with different fillings, laying them out one by one. So that later it would be interesting to unstick them from the lamb and guess what you got.
• Take 2 times more dough than for mini-patties, and make an oval patty for the lamb's head. Insert a pea (eye) - press it into the dough. Stick on the ear. Roll up a ball for the tail and make 4 lamb legs from the dough ropes.
• I filled the empty spaces between the pies with small balls of dough. They combine everything into a single cake and imitate sheep's wool.

7:1828

Lamb from pies before baking

7:71 7:81

8:598

Here is such a lamb turned out! (she's on a silicone mat)

8:706 8:716

9:1233

The dough lamb figurine is not only beautiful, but also very tasty!

9:1353 9:1363

Easter lambs - pies and buns

Here you will see different options for making Easter lamb with and without filling.

9:1612

If the Easter lamb consists of 2 pies, I made different fillings to make it interesting to eat. Seems. that you take a bite out of a whole bun, and first you stumble upon one filling. Finish it - and there is another one! Hooray!

9:400 9:410

2. Lamb from a roll rolled up in a spiral

• Roll out the dough into a long rectangle. Spread it with cottage cheese filling (or put another filling - I put currants in the second spiral lamb).

10:1311

This was the rectangle. It must be rolled up into a roll (strip) and the strip rolled up in a spiral.

10:1485

• Make a head (a small pie with a filling), a ponytail and other parts of the body.

11:2151

In the spiral body of that lamb there is a curd mass, and in the head there is a currant filling.

11:171 11:181

12:698

Here is such a toy lamb made of dough

12:790 12:800

13:1317

Inside this lamb is currant, and in the muzzle is cottage cheese.

13:1424 13:1434

14:1951

Ready lamb with currants. She even spilled a little.

14:116 14:126

3. Lamb from a large and small pie

• Blind a large pie for the body and a smaller pie for the head. Attach legs, ear, eye, tail and decorate with small balls of dough (like curls of sheep's wool))). I advise you to make the legs and tail longer than in the photo, otherwise the lamb is too rounded and then it is more difficult to recognize the type of animal))) I got an animal unknown to science from such a ball .. that means - Cheburashka)))

15:1435

This lamb is actually a double pie.

15:1526

15:9

16:526

Five Easter lambs fit on a baking sheet

16:619 16:629

4. Lamb - spiral cookies

• For the body and skin of the lamb, make a lot of strips of dough (pinch off a piece and roll it into a tourniquet between the palms).
• Roll each flagellum in a spiral. Attach an oval sheep's muzzle and the rest of the lamb.
• Since there is no filling in this lamb, I sprinkled the dough with sugar (on top, after proofing and brushing with egg).

17:1806

The future bun is the lamb of God

17:62 17:72

18:589

Spirals of dough repeat the curls of sheep's wool

18:689 18:699

5. Lamb - bun (without filling)

• The body of the lamb is a simple ball of dough, the head is a smaller ball. For the sheepskin, I pinched the dough with scissors on top (as for hedgehogs). I also sprinkled with sugar - after the dough had risen and was smeared with an egg.

19:1700

The lamb is a hedgehog at the bottom right.

19:59 19:75

Here is such a mini-flock of lambs with lambs turned out)))

20:679 20:689

6. Lamb shaped cheesecake

• Make open pies with cottage cheese - cheesecakes: flatten a small ball of dough, press another middle. Put 1 teaspoon of cottage cheese. And form a lamb (lamb) from these cheesecakes.
• Make a head from an ordinary closed pie. Add all the necessary parts of the sheep body.
• Roll a flagellum out of the dough and put it over the lamb along the contour (so that the cottage cheese does not spill out of the pie, if anything. Yes, and it’s more beautiful with a border).
• Fill the empty spaces between the cheesecakes with small balls of dough.

21:2172

This is what the curd lamb looks like before baking

21:92 21:102

22:619

Cottage cheese lamb - a very tasty and simple pie!

22:721 22:731

23:1248

A cheerful Easter lamb turned out by chance. The head (pie) of the animal was stuffed with currants, which successfully leaked and drew him a smile.

23:1528

23:9

7. Pie with currants in the form of a lamb

• It's simple: divide the dough into 2 parts - a little more and a little less (or equally).
• Roll out a rectangle from 1 part of the dough (the body of a lamb). Lay it out on a baking sheet. Stepping back on the sides from the edges, lay out the filling (there are just the remains of currants from the original filling on it - about 1 cup. You can also put the rest of the cottage cheese there, if any).
• Raise the sides up. From another part of the dough, make a lamb's head, ear, legs, tail. Roll the rest of the dough into balls and spread over the open part of the pie.

After proofing the cake and greasing with an egg, I had a little egg left. I combined it with 2 tablespoons of sour cream and poured it into the gaps between the balls of dough on the open part of the pie (such as a layer of soufflé).

23:1417 23:1427

24:1941

The first step in making a lamb pie. We bend the edges to form the sides.

24:158 24:168

25:685

I pressed the edges of the sheep's body with my palms to give it a more regular shape. Still, there are no rectangular sheep)))

25:910 25:920

26:1437

Sheep with currant)))

26:1482 26:1492

27:2009

Lamb with filling (this is not necessary, but delicious).

27:94 27:104

28:621

A funny lamb pie will decorate any holiday, especially for children!

28:750 28:763

In general, friends, try it, cooking Easter lambs is very simple and fun! Especially with children!

28:963

For a long time, of course, a lot of fuss, I got 3 pies for almost the entire baking sheet and 5 large buns.

28:1162

But even from this time-consuming, but uncomplicated process, you will get great pleasure. And from crafts, and from the excellent taste of Easter baking!

28:1428 28:1438

Happiness to you and health! Christ is Risen!))))))

28:1524

Kisses to all my loved ones and hugs. Take care of yourself.

28:83 28:93

The mistress of a flock of sheep and pies with a surprise.

28:178 28:188

29:702

Delicious Easter lamb from a variety of small pies with different fillings!

29:854

…. I forgot to say - you can bake Easter cakes, paint eggs, bake lamb and enjoy life in every possible way all Easter week. So, you still have time!

29:1128 29:1138

At the festive Easter table there is definitely a fragrant pastry. More often it is Easter cake - high and rich sweet bread. They also bake cookies, gingerbread, muffins, Easter bunnies, etc. In Europe, pastries in the form of a lamb (lamb) are often prepared for this holiday. This sweet cupcake is sure to please not only kids, but also adults!

For baking Easter lamb, I cook products according to the list.

Pour sugar into a bowl, add butter room temperature and vanilla sugar.

Beat the ingredients with a mixer until a fluffy mass is formed.

Add the egg yolks to the butter mixture one at a time, continuing to beat.

Sift flour with baking powder, add to bowl.

Beat the ingredients with a mixer until crumbs form.

I pour milk into the resulting crumb ...

Beat again until a homogeneous mass is formed.

Beat the cooled proteins with a pinch of salt in a stable foam.

In parts, I add whipped proteins to the dough.

Stir gently with a spoon from top to bottom.

I have Silicone molds small Easter lamb, so from this amount of ingredients I got 2 lamb. I lubricate the form vegetable oil, in place of the eyes I put 2 raisins of a dark color.

Carefully fill out the form with the test.

I bake the lamb in an oven preheated to 180 degrees for about 35 minutes (baking time depends on the size of the mold and the thickness of the dough). Readiness is checked with a toothpick.

Easter lamb baking is complete. I transfer it to a wire rack or board, let it cool, sprinkle with powdered sugar through a strainer.

The Easter lamb was a success!

Happy tea drinking!

The lamb has long been considered a sacrificial animal - since the time of the Old Testament holiday of Easter. Today, the lamb symbolizes Jesus Christ and his atonement by his death for the sins of mankind. Therefore, on the Easter table of Catholics there is always a lamb - fried or cooked from rich dough.

In the dough for Easter lamb, you can add any spices to taste: cinnamon, vanilla, ginger, nutmeg, cloves or citrus zest. And dried fruits and nuts will make the taste of the finished cake richer and richer. If the shape allows, in the place where the lamb's eyes will be, you can put 2 dark raisins or cloves.

Lamb cupcake pans come in ceramic, silicone, metal, and usually come in two pieces. To easily remove the cake, metal and ceramic molds should be oiled and sprinkled with flour; silicone is enough to sprinkle with water. If you purchased a ceramic mold, then before using it, be sure to soak it for 1 hour in cold water- this will help to get the finished cupcake without any extra effort. And if the cake is still stuck, you need to put a damp towel on the mold, and after a while try to carefully remove it again.

Easter lamb

Ingredients

• Soft butter - 250 g
• Sugar - 250 g
• Eggs - 5 pcs.
• Flour - 160 g
• Starch - 100 g
• A bag of baking powder - 1 pc.
• A pinch of salt
• A pinch of vanillin

Cooking method