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Easter lamb in a special mold. Easter lamb

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 sweet 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, be sure to soak it for 1 hour in cold water before use - this will help you get the finished cake 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

(or lamb) - traditional Easter baking. But it is not very popular in our country, although this Easter symbol has a rather long history. The lamb (lamb or lamb) is a reminder of the sacrifice of Christ to atone for the sins of mankind. Yes, and a cupcake baked in a special form will delight everyone who gathers at the festive table.

Such cupcakes in the form of funny lamb figurines are baked in Europe and the USA from yeast or pastry. It is often added with poppy seeds, nuts or coconut flakes. And cinnamon and vanilla, ginger and nutmeg, citrus peel, cloves and even dried fruits will give a special taste to the cake. In our country, housewives paint eggs for Easter, bake Easter cakes. And, of course, they are thinking about how else to surprise their loved ones on this holiday. Cake unusual shape in the form of a lamb is able to bring joy to everyone.

For classic baking Easter lamb cupcake special containers are required. The shape of Easter lamb baking can be different and usually consists of 2 parts. Containers are made of ceramics, silicone, metal. To easily take out the finished cake, ceramic and metal molds are greased with oil and sprinkled with flour, and silicone molds just need to be moistened a little. plain water. But if there is no such form, you can draw a lamb on a sheet of thick paper, cut it out and use it as a template.

For cooking you will need:

granulated sugar - 125 g;
vanilla sugar - to taste;
butter - 125 g;
zest of 1 lemon;
eggs - 2 pcs.;
flour - 125 g;
baking powder - 1 tsp (can be replaced with soda);
powdered sugar;
raisins in chocolate icing- 2 pcs.

With a mixer, beat the softened butter, adding a little eggs, sugar and vanilla, as well as grated lemon zest. The flour is sifted, mixed with baking powder, after which the sugar-butter mixture is added to it. You need to beat for a long time until you get a homogeneous lush mass.

Grease a ceramic or metal form with oil, then sprinkle with flour and transfer the dough into it. The oven must first be preheated to 180 degrees. The cake is baked for about an hour. Readiness can be checked with a toothpick or wooden skewer by carefully removing the lid from the mold. After that, you need to turn off the oven and leave the lamb in it for 10 minutes, then remove and transfer to a dish.

Now chocolate-coated raisins are used, eyes are made from it. If you wish, you can pour the cake with protein glaze or sprinkle powdered sugar for decoration, and the Easter lamb is ready!

Other Easter Lamb Recipes

There are other recipes for making a cupcake in the form of a lamb, for this you need to prepare:

kefir - 600 g (yogurt or matsoni can be used);
butter or margarine - 150 g;
eggs - 3 pcs.;
flour - 700-800 g;
sugar -300 g;
soda - 1 tsp;
raisins - 100 g;
vanilla sachet.

First you need to melt the butter, and extinguish the soda with kefir. Beat the eggs with the addition of about half the sugar, then add the kefir. Then, slowly add the sifted flour into the resulting mixture, stirring constantly. The resulting dough must be well kneaded, adding melted butter, vanilla and raisins to it.

Grease the mold well with oil before transferring the dough into it. When everything is ready, the form will need to be placed in an oven heated to 180 degrees. Check the readiness of the cake with a wooden toothpick, after about an hour the lamb can be removed from the oven. Now it remains only to transfer to a dish.

The cooled cupcake can be sprinkled with powdered sugar, and a ribbon can be tied around the lamb's neck and a tiny bell can be hung. And if you put a lamb with a bell in, there will be no limit to the delight of the children.

If you have time and desire, then here is a solid cake recipe, for which you will need:

flour - 600 g;
milk - 250 ml;
dry yeast - 7 g;
sugar - 100 g and a few spoons for sprinkling;
egg - 1 pc.;
butter - 90 g;
poppy - 20 g;
vanillin - 1 sachet.

In warm milk, you need to dilute a tablespoon of sugar and a teaspoon with a hill of yeast. After about 15 minutes, a yeast “cap” will appear. After its formation, you need to pour half the required volume of flour and knead thoroughly. Leave the dough for an hour in a warm place, waiting until the volume of the dough has approximately doubled. In the meantime, you need to melt the butter, then add sugar and vanilla to it. Crack in the egg and mix everything thoroughly. Pour the resulting mixture into the dough and move again. Then add the remaining flour and knead a pliable, soft, non-sticky dough.

Cover the dough with a napkin and leave it alone for 1-1.5 hours. Ready marker: double the volume. When this happens, the dough needs to be rolled out into a cake about 1.5 cm thick and cut out of it the silhouette of a lamb using a stencil.

After that, you need to cut off a small piece from the dough, roll it into a rectangle and slightly moisten it by running a wet hand over it. Spread 4 tablespoons of sugar and poppy seeds on the surface of the table and roll the dough into a tight roll, then cut into equal circles. Place the silhouette of a lamb on a greased baking sheet, and circles-rolls instead of wool on the body.

Preheat the oven to 180 degrees and put the baking sheet with the lamb inside for about 25 minutes. The appearance of a golden crust will indicate readiness, then the pastries can be removed and left to cool, covered with a napkin. Easter lamb ready, you can sprinkle it with powdered sugar on top.

Little tricks

If there is too much dough for Easter cakes, it can be used to cook lamb. To do this, simply roll it out and cut it out with a stencil using a lamb figure drawn and cut out of paper. From a piece of dough, make an eye, form an ear and a tail of a lamb. Lubricate the figures with an egg, and sprinkle the barrel with butter-flour crumbs.

Transfer the lambs to a greased baking sheet and bake at a temperature of 180-190 degrees for about 15 minutes. Don't forget to preheat the oven before placing the baking sheet! To cook lamb, it is better to use dough without the addition of candied fruit and raisins, otherwise the lamb will turn out to be slightly bumpy and slightly spotty.

If there is absolutely no time to prepare a complex rich or yeast dough, you can use the ready-made and just bake the lambs, cutting out the contour on the stencil. Ready dough roll out, put a stencil on top and cut with a knife. Put the figures on an oiled baking sheet and brush with beaten egg.

The fur on the body can be made using small rolls. To make them, the dough needs to be rolled out, brushed with egg, sprinkled with sugar and poppy seeds, rolled up and cut across. Lay out the body with ready rolls. After that, the dough should be infused for 15-20 minutes. Then it must be greased with a beaten egg and placed in an oven preheated to 200 degrees until a golden color appears.

You can make a protein glaze to pour over the body of a lamb.

Fragrant pastries are sure to be present on the festive Easter table. 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 at 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 grease the form with vegetable oil, put 2 dark-colored raisins in place of the eyes.

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!

You can use any dough for Easter lamb that is suitable for baking Easter cakes. Here is an example of a pastry for an Easter egg.
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 in room temperature, remove the proteins in the refrigerator.
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.
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.
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.
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.
Submit yeast dough on a table sprinkled with flour and knead it with your hands. Butter dough for the Passover lamb, it must remain soft. While kneading the dough, mix in a little butter (it should be very soft).
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.
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.
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.
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.
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.
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.
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 with powdered sugar and serve. Happy tea!

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 fruit 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:

Beat the yolks with salt and powdered sugar - add to the chocolate mass and mix.
Combine with cottage cheese and beat with a mixer until fluffy (about 10 minutes).
Add the raisins and rum and stir until the raisins are evenly distributed.
Cover the form for Easter with gauze, lay out the curd mass and cover the mass with the ends of the gauze.
Put Easter in the refrigerator for 12 hours (preferably 36).
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.
small 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 fruits. 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

Dried strawberries, cherries, cranberries	1/3 cup
Cottage cheese	1 kg
Mascarpone cheese or sour cream	250 g
egg yolks	6 pcs.
Sugar	1 glass
vanilla sugar	3 teaspoons
Cream with a fat content of 33-35%	250 ml
Saffron	1/4 teaspoon
Mixture of shelled nuts	2/3 cup
Candied fruit	1/3 cup
Cognac for soaking dried fruits

Grind dried strawberries, cherries and cranberries, pour cognac and leave for 8-10 hours.
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).
The resulting approximately 800 g of dry cottage cheese is wiped through a sieve.
Pour saffron with 1 tablespoon of boiling water, insist for 30 minutes, filter.
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.
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.
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 :)