Furry lamb

Table of contents:

Furry lamb
Furry lamb


  • 3 eggs (at room temperature),
  • 1/2 package live yeast,
  • 1 tsp sugar,
  • 1 tsp s alt,
  • 2 vanilla,
  • 1 tsp warm fresh milk,
  • 100 g melted butter,
  • 700-800 g flour (depends on the size of the eggs),
  • rind of 1/2 lemon,
  • 2 tbsp rum.
  • For the filling:
  • 1 tsp liquid chocolate,
  • 1 tsp one ground walnuts,
  • 1/2 tsp chopped raisins


Dissolve the yeast in the warm milk, adding 2 tbsp.l of sugar and 3-4 tbsp of flour. Cover it with a towel and let it rise in a warm place. Meanwhile, beat the eggs together with the sugar and vanilla. After they become foamy, add the lemon peel. We sift the flour and make a "well" in the middle. Pour the beaten eggs and yeast inside. We start kneading until we get a smooth and elastic dough. Then we start adding the butter little by little. We continue to knead until the dough absorbs all the oil. Finally, we add rum to the dough. Put the dough in a bowl greased with a little oil. We leave it warm until it doubles in volume.

After about an hour, the dough has risen and we begin shaping the lamb. Mix the liquid chocolate, walnuts and raisins in a bowl.

Separate 1/3 of the dough and form the head, ears, feet and tail of the lamb. The other third of the dough is rolled out into a round crust, which will be the base for the body of the lamb. From the remaining one-third of the dough, small balls are formed, which are stuck to each other on the base for the body of the lamb.We put black pepper eyes and cumin nostrils or whatever you choose. Spread the beaten egg yolk with the fresh milk and bake for 20 minutes in a heated oven until ready.

The recipe belongs to Stoyanka Savova, she participated in the contest "The most delicious Easter recipes"

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