Easter Sheep Bread
This Easter lamb or Easter sheep (because it is so thick 🙂 ) is a speciality of ours around Easter time.
A simple light bread dough, which is kneaded quite quickly. Left to rise, formed into a sheep and baked.
Still warm, just with butter, this Easter sheep tastes simply heavenly!
An Easter Sheep made of a light and easy bread dough.
- 1 sachet dry yeast (7g)
- 1 tsp sugar
- 250 ml lukewarm water
- 500 g flour
- 2 tsp salt
- 40 g oil
- sesame seeds to sprinkle
- 2 black peppercorns for eyes
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Dissolve yeast and sugar in lukewarm water.
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Add all ingridients and knead for about 8 minutes to a smooth dough.
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Place dough in a bowl, cover with a wet towel and let to rise in a warm place until doubled in volume. (1 to 2 hours)
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Take half of the dough and roll out with a rolling pin.
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Place template on dough, cut out with knife and place on baking tray with baking paper.
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With the rest of the dough roll into long equal rolls.
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Place 5 roll in a row.
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Weave to a mat.
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The woven dough should have the size of the body ot the sheep.
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Place the woven dough on the sheep and form to fit. (wool)
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Form with the rest of the dough: tail, ears, face fringe/pony and a nose. (Be creative :-))
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For the eyes use the peppercorns.
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Brush the sheep with water.
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Sprinkle sesame on the body, tail and face fringe.
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Bake in preheated oven at 220° C for about 15 to 17 minutes.
Here is a template that you can use. Download and print out.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
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