An Easter Sheep made of a light and easy bread dough.
Dissolve yeast and sugar in lukewarm water.
Add all ingridients and knead for about 8 minutes to a smooth dough.
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)
Take half of the dough and roll out with a rolling pin.
Place template on dough, cut out with knife and place on baking tray with baking paper.
With the rest of the dough roll into long equal rolls.
Place 5 roll in a row.
Weave to a mat.
The woven dough should have the size of the body ot the sheep.
Place the woven dough on the sheep and form to fit. (wool)
Form with the rest of the dough: tail, ears, face fringe/pony and a nose. (Be creative :-))
For the eyes use the peppercorns.
Brush the sheep with water.
Sprinkle sesame on the body, tail and face fringe.
Bake in preheated oven at 220° C for about 15 to 17 minutes.