Products:
- 1 kg flour
- 3 eggs
- yeast 1 packet
- 200 ml lukewarm water
- 300 ml lukewarm milk
- pinch of s alt
- 1 tsp sugar
- 1/2 packet butter – melted
Preparation:
Preparation
In 100 ml of fresh milk put the yeast and 1 teaspoon of sugar. Pour flour until a thin slurry is obtained. The kvass prepared in this way stays warm until it foams and doubles in volume.
Sift the flour into a deep bowl and make a well in the middle. Add a pinch of s alt, 2 eggs and 1 egg white. Pour the yeast, the remaining lukewarm milk and the lukewarm water.
Knead until bubbles appear on the dough. The shaped ball of dough is then hit on the table 100 times.
Knead again and divide into 4 equal parts. One part is left to form the head, tail and legs of the lamb. The remaining three parts are rolled out into rectangular crusts about 1 cm thick.
Take the first crust, spread it with oil, place the second on it, also spreading it with oil. Finish with the third crust, again buttered.
They are twisted into a roll. Then it is cut into equal parts. From them the body of the lamb is formed. The pieces are turned so that the twisted part is visible (it resembles the fleece). From the fourth ball of dough, form the head, tail and legs. For the eye I use nutmeg and for the nostrils black pepper. The cake is left to rise in a warm place until it doubles in volume.
The top is spread with beaten yolk.
Bake for about 1 hour in a preheated oven at 190 degrees. After baking, sprinkle with cold water and wrap with a towel.
Cooking is my passion, and lately I have specialized in making the so-called art cakes. They must be not only beautiful, but also very tasty, so I put all my effort and love into them. I definitely think that in order to prepare something delicious that pleases not only the eye, a lot of love is needed. Therefore, in addition to the Easter lamb, I was tempted to send you a photo of a calf that is prepared in the same way.
