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Don't you have a lamb baking mould at home? Never mind – with our tip you won't need it this year. The basis of a simple lamb is the popular cinnamon rolls.I love Easter classics made of whipped cream.I'm just procrastination about buying a lamb mould all the time. Few have a sympathetic "face", and I also think it will be used once and will only take up space for the rest of the year. Maybe I'll finally pick something out of the more stocky silicone ones. So far, however, we are dealing with baking in this less traditional way.
You can prepare the lamb dough according to this basic recipe for cinnamon rolls, which we used on our website for Easter cinnamon bunnies. The same sauteed dough with the same filling is used, but of course you can also try variations – add to the milk-ground nuts, etc. In addition, you only need icing sugar for sprinkling and dried fruits or chocolate lentils for the face of the lamb, we used prunes.
1. Let the muste come out, mix it with flour and the remaining ingredients after a quarter of an hour, and leave the prepared dough under the cloth for at least an hour to rise warmly. You'll make a lamb out of that batch, and you'll still have a few separate rolls left.
2. From the raised dough we put aside a loaf on the head and smaller balls on the legs, and roll the rest on a 25 cm high plate. We rub it with butter, sugar and cinnamon filling and roll it up. We cut off the uneven edge on our ears and eyes.
3. We put the rolls on a baking sheet in the shape of a lamb's body. Let the spacing between them come together after running out in the oven (we'll put them a little closer next time). We make the head from a larger loaf, roses from half rolls, legs from smaller balls of dough. Leave on a baking sheet under the towel for another 15 minutes. Then we rub the egg.
4. Bake in the oven preheated to 190 °C for about 15-18 minutes. Sugar the body of the finished cold lamb with icing sugar into white, leaving the head out.
