Baking lamb. Easter lamb? Let's try to bake

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. You can use any dough for Easter lamb that is suitable for baking Easter cakes. Here is an example sweet dough for the Easter baby.
2. Pour raisins hot water and leave for 20 minutes. Take the butter out of the refrigerator and leave it warm for this time. Separate the yolks from the protein and leave at room temperature, put the proteins in the refrigerator.
3. Drain the water from the raisins and pat dry with paper towels. Sift the flour twice through a sieve. Pour half of the milk into a bowl, add 1 tsp. sugar, yeast and stir. Leave the yeast mixture for 15 minutes in a warm place.
4. Then add about 40 grams of flour, the remaining milk and mix until smooth. Leave the yeast dough for half an hour in a warm place. When the dough that came up began to settle, it means it's ready.
5. Beat the yolks with a mixer, gradually add sugar. Beat the yolk mass until fluffy and bright. Stir the yolk cream into the yeast dough and knead the dough with a spoon.
6. Remove the whites from the refrigerator and beat with a mixer until stable peaks with a pinch of salt. add protein foam to the dough and mix. Gradually add the sifted flour and knead the dough until smooth.
7. Submit yeast dough on a table sprinkled with flour and knead it with your hands. Butter dough for Easter lamb should remain soft. While kneading the dough, mix in a little butter (it should be very soft).
8. If the dough sticks to your hands, you can grease them with vegetable oil. Knead the yeast dough with your hands or in a bread machine for about 15-20 minutes. Transfer the kneaded dough to a bowl, cover it with a light towel and leave in a warm place for 2-3 hours to rise.
9. Knead the risen dough with your hands, put it back in a bowl and leave warm for 2-3 hours. Then take it out onto a floured surface and knead with your hands for a couple more minutes.
10. Preheat the oven to 180 / 190C, grease the lamb baking dish with oil and sprinkle breadcrumbs. If you do not have a mold, you can add a little more flour to the dough, roll it out on a baking sheet into a layer and cut the lamb according to the stencil.
11. Pour the batter into the prepared baking dish and place in the preheated oven. Bake a lamb pie for about half an hour in the form. Meanwhile, mix flour with vegetable oil and sugar. Rub with a fork until crumbly.
12. Remove the pan from the oven and carefully invert the cake onto a lined baking sheet. parchment paper. Cover the "back" of the lamb with the batter crumble, brush the rest of the surface with a lightly beaten egg.
13. If you are roasting a lamb without a form, you can decorate its "back" with crumbs and brush with egg before baking. Roast the Passover lamb for about 15 minutes until done.
14. An unshaped Easter lamb (on a baking sheet) is cooked for about half an hour. Take out the cake pan and leave it to cool for a few minutes. Decorate the "back" of the lamb powdered sugar and serve to the table. Happy tea!

Delicious homemade Easter baking would be a great addition holiday table. Easter buns, Easter cakes, easter, Easter cookies, Easter bunnies - all this can be prepared independently at home.

On holidays, including Easter, I try to pamper my family homemade cakes.

I want to offer you a recipe for Easter lamb, which you can easily cook yourself. Baking is soft, fragrant and very tasty.

For cooking, we will need these products:
250-270 ml fresh full fat milk, homemade
one teaspoon with a slide of instant yeast,
100 g of granulated sugar,
one large chicken egg
90 g soft butter,
25 g confectionery poppy,
0.6 kg wheat flour premium,
one sachet of vanilla.

for powder:
five tablespoons of granulated sugar.

All products are collected, and we begin to cook the Easter lamb step by step.

1. Warm the milk a little over low heat until warm. Add one tablespoon of granulated sugar and dry yeast to it. Mix thoroughly until sugar and yeast are completely dissolved. Leave in a warm place and wait until the yeast rises. Pour the milk into a deep bowl and add half the flour sifted through a sieve. We put in a warm place for an hour.

2. The dough will double in volume. Melt the butter in a saucepan over low heat. Adding granulated sugar, which we have left, and mix everything thoroughly. Add egg and vanilla. And again, mix everything well until smooth. Add the prepared mixture to the dough and mix everything well. Add the remaining flour and knead the dough. It should turn out soft and elastic, and, most importantly, it should not stick to your hands. Cover with a towel and leave for another hour in a warm place. The dough will double in volume.

3. Cut out a lamb figurine from cardboard. Sprinkle the table with flour and put the dough on it. Roll out into a layer, but not very thin. Using a stencil, cut out an Easter lamb from the dough.

4. Grease the baking sheet well with vegetable oil. You can lightly sprinkle with flour. Carefully lay out the figure from the dough on a baking sheet. From the rest of the dough, roll out the layer and moisten it with water. FROM

Forms for baking such a cake are different: silicone, non-stick, metal and even ceramic. Take a closer look at them, maybe you will have a traditional Easter lamb in your family.

We take out milk, butter and eggs from the refrigerator in advance, they should be room temperature. If you are in a hurry, then just hold the eggs for a few minutes in warm water and heat up slightly microwave oven milk and butter until soft.

Set aside a couple of tablespoons of oil for greasing the mold.

Whisk the eggs thoroughly, gradually adding the sugar. You should get an airy fluffy mass.

Add butter and milk, mix well. Sift flour with baking powder and mix until you get a cake batter.

Finely grate orange zest. Soak raisins for 5 minutes in warm water, then blot with paper towels and roll in flour. Add raisins and zest to the dough.

Preheat the oven to 180 degrees.

In order for the lamb to easily get out of the mold and not fall apart in the process, you need to carefully prepare the mold. We grease it with a brush with butter, trying to walk through all the recesses. And then sprinkle with semolina, also trying not to miss a single section, otherwise it is in this place that the cake can stick. Shake off excess semolina.

Pour the dough into the prepared form, level with a spatula so that the dough falls into the recesses for the ears and small parts. There should be enough dough so that it completely occupies the entire form.

My form is not very large, so there is a little dough left, I baked a few more small cupcakes. But for a ceramic form, this test will be just right.

Close tightly with the second part of the mold and set to bake for an hour. Check readiness with a skewer through the steam outlet.

If the cake is ready, then turn off the oven, and then proceed depending on your form. If she ceramic, then we leave the cake in the oven for another 20 minutes, then we take out the form from the oven, but do not open it for another 30 minutes, only then you can open the form and remove the cake.

metal I opened the form immediately and left it for 20 minutes in the ajar oven. Then I took it out of the mold. Thanks to the semolina, the cake came out without any problems, but I had to help along the edge with the tip of a knife.

In the good old days, the obligatory symbol of the Easter table was a lamb, as a symbol of the sacrificial death of Christ. Lamb was cooked from sugar or butter. Previously, there were special forms for baking such lamb. Ready-made lambs made from butter and sugar were sold in stores.

Why did they start baking cakes? After the ascension of Christ, when the apostles ate, the middle place was not occupied, and in the middle of the table lay the bread intended for Him. Over time, a tradition appeared on the festive Sunday to leave bread in the temple. And left it on a special table. Just like the apostles did.

Since the family has long been considered a "small church", over time there was a custom to have their own bread. Easter cake (from the Greek kollikion - “round bread”) became this “own bread” - in memory of the shroud of Christ, which had a similar shape. As for the dough for Easter cake, according to legend, before his death, Christ ate unleavened bread with the disciples, and after the miraculous Resurrection they began to eat yeast bread.

Easter cake traditionally prepared on Holy Thursday, i.e. on the day that symbolizes the Last Supper. In the kitchen where the cake is baked, there must be absolute silence, you can not open doors and windows. And you can't speak loudly. Ancestors believed that doors and windows are a connection with the outside world, in which evil forces live.

Easter cakes can be cooked like Easter using cottage cheese:

Ingredients:
- 200 g cottage cheese
- 200 ml milk
- 350 g flour
- 1 egg
- 11 g dry yeast
- 50 g sugar
- 1 tsp salt
- 4 tbsp. l. vegetable oil
- colored glaze for decoration

Cooking method:
Combine yeast with milk, leave for 10-15 minutes, add egg, cottage cheese, sugar, salt, beat well with a whisk, add flour, pour in oil and knead the dough, put in a warm place for 1.5 hours.
Divide the dough into 8 parts, put each part of the dough into a baking dish for Easter cakes, put in the oven for 20 minutes at 180 ° C.
Ready Easter cakes to cool, remove from the molds and paint with colored glaze.

After the consecration, Easter cakes are eaten at the festive Easter table. Usually they are cut as follows: after cutting off the “cap” (the top with icing) and putting it aside, the crumb is cut into horizontal layers, each of which is then divided into 4 or more parts. And then the remnants of the Easter cake are covered with a deferred "cap". The very top is eaten last, trying in this way to preserve the festive appearance cake for as long as possible. But you can, of course, cut the Easter cake like a regular cake - into vertical segments (this is especially true for small Easter cakes).

The simplest Easter lambs were made from sand dough:

Ingredients:
Butter - 125 gr.
Sugar - 125 gr.
Eggs - 3 Pieces
Vanilla sugar - 50 grams
Flour - 80 gr.
Starch - 70 gr
Baking powder for dough - 5 gr. Preparation description:
With a mixer, beat soft butter with sugar until fluffy foam, gradually adding eggs. Mix flour with starch and sift through a sieve, add vanilla sugar. We introduce the dry mixture into the oil mass and quickly knead the dough.
We grease a special form with oil, pour the dough into it and bake in the oven at 180C for 30-40 minutes.

Now instead of lamb they cook mainly cottage cheese easter in the form of truncated pyramids, symbolizing the Holy Sepulcher with the image of a cross and the letters "ХВ", candied fruits, nuts, chocolate, and other fillings are added

• Cottage cheese with a fat content of 18% - 500 g
• Cream with a fat content of 30% - 300 ml
• Powdered sugar - 150 g
• Yolks - 4 pcs.
• Lemon - 1 pc.
• Light raisins - 100 g
• Candied fruits - 120 g
• Chocolate - 50 g
• Vanilla sugar - 10 g.
• Cooking progress:
• Soak candied fruits and raisins in warm water for 2 hours. Dry.
• Remove the zest from the lemon with a fine grater.
• Grind the pulp of the lemon into a puree.
• Beat cottage cheese with a blender into a smooth creamy mass. Gradually add lemon zest and vanilla sugar mixed with powdered sugar, yolks and lemon puree. Mix until smooth.
• Add to curd mass raisins and candied fruits, mix gently.
• Cover the form for Easter with gauze. Put the curd mass on cheesecloth and press this mass with a load. Place the form in a large cup, in the refrigerator for a day.
• Before serving, remove Easter from the mold, grate chocolate and decorate Easter.

If you want to add chocolate, then in the previous recipe, at the stage of entering candied fruits, do this:

1. Beat the yolks with salt and powdered sugar - add to the chocolate mass and mix.
2. Combine with cottage cheese and beat with a mixer until fluffy (about 10 minutes).
3. Add the raisins and rum and stir until the raisins are evenly distributed.
4. Cover the form for Easter with gauze, lay out the curd mass and cover the mass with the ends of the gauze.
5. Put Easter in the refrigerator for 12 hours (preferably 36).
6. Decorate as you wish before serving.

Recipe for lamb cake with candied fruits and nuts:

To lubricate the top, icing and decoration:

Egg - 1 medium (weighing about 65-68 g) - very fresh, without smudges and cracks (because raw protein is used)
milk 3.5% fat - 1 tsp.
fine granulated sugar - 60 g
lemon juice - 1 tsp
walnuts- 1-2 handfuls and candied oranges - a little or ready-made colored confectionery topping, sugar or waffle flowers of your choice
For test:

Eggs - 5 medium (total weight about 318-320 g)
Wheat flour premium - 1050 g
yeast - 15 g fresh or 1 packet (7 g) dry
milk 3.5% fat - 350 ml
granulated sugar - 300 g
butter - 220 g
salt - ½ tsp
natural vanilla - 1 pod or natural vanilla sugar - 10 g or vanillin - 8 g
dark seedless raisins - 80 g
peeled kernels walnuts- 70 g
dried apricots or candied oranges - 70-75 g
cognac - 50 ml (optional)

In a bowl, grind the yolks with sugar. Add some vanilla sugar lemon peel, chopped nuts and raisins, dried apricots or candied fruit. Mix well with flour and, finally, pour in the whipped whites. Add dough to dough. Lubricate the form in the form of a lamb, sprinkle with flour, fill with dough. Bake in a not very hot oven. Sprinkle the finished cake with powdered sugar or pour lemon fondant on top.

Recipe for cottage cheese Easter lamb with custard

1. Grind dried strawberries, cherries and cranberries, pour cognac and leave for 8-10 hours.
2. We wrap the cottage cheese in cheesecloth, folded in two layers, put it in a colander, set the colander over the bowl and put oppression on top. We put a colander with a bowl in the refrigerator for a day (excess whey is periodically drained).
3. The resulting approximately 800 g of dry cottage cheese is wiped through a sieve.
4. Pour saffron with 1 tablespoon of boiling water, insist for 30 minutes, filter.
5. In a heat-resistant bowl, beat the yolks with vanilla sugar and 1/2 cup sugar, add cream and saffron tincture, place in a saucepan with a small amount of water and cook, stirring constantly, over low heat until thickened. We don't boil! The resulting cream is cooled for about 1 hour.
6. Grind candied fruits and nuts. Squeeze dry fruits. Beat the cold mascarpone with the remaining sugar, add to the prepared cream and beat until smooth. Add grated cottage cheese, nuts, candied fruits, dried fruits and mix thoroughly.
7. We cover the colander or pasochnik in two layers with gauze, spread the prepared mass, cover with a film on top, put oppression and put in the refrigerator for 48 hours. Put the finished Easter on a dish, decorate with candied flowers, candied fruits and serve.

simple easter lamb

5 proteins
5 yolks
180 g butter
240 g sugar
1 packet vanilla sugar
260 ml warm milk
350 g flour
1 sachet of baking powder
2 raisins (or 2 cloves)
powdered sugar

Two-piece lamb mold approx. 27 cm

1. Beat egg whites
Beat butter, sugar and vanilla sugar at medium speed until foamy, add the yolks one by one, continuing to beat, add flour with baking powder and milk.
Introduce proteins carefully
Grease a lamb mold very well with butter and sprinkle very well with breadcrumbs. If your form allows, put 2 dark raisins in the place where the eyes will be (my form does not allow, so I used 2 cloves instead of raisins later.
Pour the dough into the bottom of the mold to the very edge, align and close with the top.

Oven in preheated electric oven 190 degrees
with convector 170 degrees gas for 3

2. After 45 minutes have elapsed, carefully open the top lid, test with a torch for doneness. When ready, take the form out of the oven and leave for 10 minutes in the lower part of the form.

If the lamb rests and does not want to get out, put a damp towel on the form. We take it out carefully so as not to damage the muzzle :)

Happy Easter, friends! [email protected]