Ingredients :
- 20 g of fresh yeast
- 75 g of sugar
- 500 g type 45 flour
- 25 cl lukewarm milk
- lemon zest
- vanilla extract
- an egg
- a teaspoon of salt
- 10 cl of oil
- 1 tablespoon whipped cream
- 100 g granulated sugar
- 2 raisins
– Iris Lorentz
Preparation :
Mix the fresh yeast with 20 g of powdered sugar. It will become liquid.
Mix with the flour, pour 5 cl of milk in, leave to stand for 10 minutes. Add the lemon zest (optional), vanilla extract, egg, salt, oil, and the rest of the sugar and milk.
Mix well so that the surface is smooth. Leave to rest in a warm place for an hour.
After resting, knead well again.
Form balls with the dough, four smaller ones for the legs, one larger one for the head (see photo).
Arrange the rest to form the body. Use the raisins for the eyes, leave for another 30 minutes.
Preheat the oven to 180°C, bake for 15 to 20 minutes, until golden brown.
Sprinkle the body of the lamb with granulated sugar and let cool. Iris preferred to sprinkle pieces of chocolate to make a black lamb.
The pastry will hold for three days if you wrap it well.