Easter lamb for Easter

This insanely delicious lamb is within the power of the most diligent housewives! Cooking speed, appearance You can quickly prepare interesting pastries - Easter lamb dough for Easter.

MariaS

The author of the recipe

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Composition / ingredients

Servings:

Yeast dough (puff)

500

Sugar

Mac food

Eggs

Flour (for rolling out the dough)

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 15 % 6 g

Carbohydrates 71 % 29 g

223 kcal

GI: 3 / 72 / 24

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

Defrost the thawed dough, roll it into a non-thin layer. Cut out the "lamb" on a paper stencil, transfer it to a baking sheet covered with parchment paper. Moisten with water, "glue" the ear from a piece of dough, make an "eye" from raisins.
Moisten the remaining dough with water, sprinkle with poppy seeds and sugar, roll up and cut into slices 1 cm thick .
Put the pieces of the "roll” on the “body" of the lamb. Let stand, grease with beaten egg and bake at 180 degrees until golden brown. Easter lamb is ready!