Easter Sheep Bread

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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!

Easter Sheep Bread

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
  1. Dissolve yeast and sugar in lukewarm water.

  2. Add all ingridients and knead for about 8 minutes to a smooth dough.

  3. 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)

  4. Take half of the dough and roll out with a rolling pin.

  5. Place template on dough, cut out with knife and place on baking tray with baking paper.

  6. With the rest of the dough roll into long equal rolls.

  7. Place 5 roll in a row.

  8. Weave to a mat.

  9. The woven dough should have the size of the body ot the sheep.

  10. Place the woven dough on the sheep and form to fit. (wool)

  11. Form with the rest of the dough: tail, ears, face fringe/pony and a nose. (Be creative :-))

  12. For the eyes use the peppercorns.

  13. Brush the sheep with water.

  14. Sprinkle sesame on the body, tail and face fringe.

  15. 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

We wish everybody a wonderful, healhy Easter time!!!

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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