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Easter is coming soon! In Europe, lambs or lambs are traditional pastries for Easter. I often looked at beautiful pictures with delicious Easter pastries and today I finally baked them.

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You will see different ways of baking Easter lamb dough.

I took homemade pastry dough on kefir, but you can use any yeast dough (both homemade, and purchased, and rich, and simple, and puff). Some types of Easter sheep can also be made from shortcrust pastry or yeast-free puff pastry.

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In general, I will show you ideas- how to give the dough the shape of a lamb or a sheep, and you are already fantasizing further.

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By the way, I have already tried the lamb bun. The dough is very soft and airy. Tasty. Really, I didn't even expect it. I prefer shortbread biscuits, but here it turned out that a rich bun-patty melts in your mouth. Recommend.)))

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Recipe for yeast dough for lamb on kefir

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Sweet dough composition

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• Live yeast - 50 g (this is more than I usually take, but it turned out great);
• Sugar - 4-6 tablespoons;
• Warm water for breeding yeast - 0.5 cups;
• Eggs - 4 pieces;
• Kefir (unsweetened yogurt, curdled milk, fermented baked milk or sour cream) - 500 g;
• Salt - 2 teaspoons;
• Butter or ghee (in extreme cases - vegetable) - 100 g;
• Dry white wine - 0.5 cups (0.5 cups of water, milk or fermented milk drink can be replaced);
• Ground nutmeg - a pinch (optional);
• Flour - about 8-9 glasses + for rolling-dusting.

How to cook yeast dough on kefir

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Knead the dough

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• Dilute the yeast in warm water (35-40 C) with sugar. The mixture should stand for 15-20 minutes. When it starts foaming, it's ready.
• Combine eggs, kefir, salt, wine, nutmeg and melted butter (I warmed it in a saucepan and cooled). Mix well.
• Add 4 cups flour, stir. Pour in the yeast. Mix. Add 3-4 more cups of flour. And knead the dough until smooth. If the dough is still sticky to your hands, add a little more flour until it becomes smooth and elastic.
• Cover with a lid and wrap. Leave warm for 1-1.5 hours (until it rises strongly). I closed the windows and the door so that there were no drafts and it was hot in the room.

Knead the dough once

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• As soon as the dough has risen well, knead it (so that excess carbon dioxide comes out). Then cover and wrap again. Leave warm for another 1.5-2 hours.

Knead the dough again

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• Repeat procedure. Wrap up again. My dough stood for another 0.5 hours (approximately).

Everything, after that the yeast dough is ready and you can make lamb out of it. And you can take for this yeast dough from the store or homemade, prepared according to your favorite recipe.

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How to make lamb dough

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In fact - each Easter lamb is either a bun (without anything), or a pie with a filling, or a lamb-shaped pie, or a pie of many small lamb-shaped pies.

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The ways of forming buns and pies into lamb are also different. How to roll the dough, how to lay out the filling - I will tell below.

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Divide the dough into portions and send for proofing

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• Separate the pieces from the yeast dough and roll them into balls. Put the balls on a table or board dusted with flour. Sprinkle flour on top and cover with a towel (so as not to get stale).
• Let the dough rest for 10-20 minutes. When you divide all the dough into pieces and make the filling, the dough is just right.

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Proofing dough balls

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Prepare the stuffing

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I took 2 cups of currants (you can cherry) + 3-5 tablespoons of sugar + 3 tablespoons of starch (or flour) for the berry filling. Mix everything.

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Starch is needed in order to absorb excess liquid from the berries and make the filling thick and homogeneous. You can replace starch with flour.

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For the curd filling, you need a pack of cottage cheese (200 g) + 2-3 tablespoons of sugar + 1 egg + 2 tablespoons of sour cream (it is not required). The amount of sugar - to taste, if you like sweet - try and add more.

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Or you can take the finished sweet curd mass and add 1 egg. Mix everything. I also put 2 handfuls of candied fruits in the cottage cheese.

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Curd filling with candied fruit

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The filling for pies can be anything: raisins, cabbage, apples, jam or jam, mushrooms, meat, fish, cheese with cottage cheese. Whatever, make pies with whatever filling you like.

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Make lambs

How to bake lamb

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I baked the lamb on a silicone mat, and lined the other baking sheet with baking paper. If you don't have either, you can grease a baking sheet with butter or other fat.

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So, prepare a place for the lambs on a baking sheet and put the future flock there)))

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Baking temperature for buns and pies made from yeast dough

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I baked these rams, lambs and lambs at a temperature of 225-230 degrees. The limitation for me was the maximum temperature for using silicone mats (230 C) and for parchment paper (230 C). But if you bake yeast buns on fat (without any benefits of civilization such as food silicone or parchment), then you can preheat the oven to 240 C.

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Baking time for lamb

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How long it takes to cook lamb patties or pies depends on their total weight and the properties of your oven. In any case, it happens very quickly.

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10-20 minutes. Take a sniff. As soon as the first smell of baking appears - be on the lookout! Strong and persistent smell of baking - run to the stove as fast as you can! Pies and lamb buns should be ruddy.

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On which shelf in the oven to bake buns

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Best of all, pastry pies and buns are obtained on a shelf above average. Not to the ceiling itself, but above the middle of the furnace.

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lamb silhouette

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The body of a lamb in profile consists of a body with a lot of curly wool, 4 legs, a head (muzzle), an ear, an eye and a tail.

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The body of a lamb can be made oval (with a protruding, convex back and abdomen) or round. And if you are making a lamb pie and the body consists of a whole piece of dough, then you can first make a rectangle out of it, and then give it the desired shape with your hands (as in the last version of the curly pie).

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How to make lamb skin from dough, I will tell in each lamb example.

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I made the eyes of a lamb from a pea of ​​allspice (you can take a piece of raisins or prunes).

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How much filling to put in lamb

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Small pies fit 1 teaspoon with a slide (fillings). In those that are 2 times larger - 1.5-2 teaspoons.

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What to do after the formation of the lamb

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This applies to every lamb and lamb from the dough

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1. Let the molded product stand apart (cover with a towel and wait 10 minutes).
2. Lubricate the lamb from the dough with an egg. I beat 1 egg + 2 tbsp. water +1 tbsp. Sahara. And smeared all the pies with such melange. This 1 egg was enough for everything, even a little left, I also used it, then I’ll tell you how in the recipe for this pie:

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Delicious lamb from tender dough with currants

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1. Lamb from small pies with filling

• Make many small pies out of the dough and put them on a baking sheet, forming the body of a lamb. I cooked mini-pies with different fillings, laying them out one by one. So that later it would be interesting to unstick them from the lamb and guess what you got.
• Take 2 times more dough than for mini-patties, and make an oval patty for the lamb's head. Insert a pea (eye) - press it into the dough. Stick on the ear. Roll up a ball for the tail and make 4 lamb legs from the dough ropes.
• I filled the empty spaces between the pies with small balls of dough. They combine everything into a single cake and imitate sheep's wool.

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Lamb from pies before baking

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Here is such a lamb turned out! (she's on a silicone mat)

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The dough lamb figurine is not only beautiful, but also very tasty!

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Easter lambs - pies and buns

Here you will see different options for making Easter lamb with and without filling.

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If the Easter lamb consists of 2 pies, I made different fillings to make it interesting to eat. Seems. that you take a bite out of a whole bun, and first you stumble upon one filling. Finish it - and there is another one! Hooray!

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2. Lamb from a roll rolled up in a spiral

• Roll out the dough into a long rectangle. Spread it with cottage cheese filling (or put another filling - I put currants in the second spiral lamb).

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This was the rectangle. It must be rolled up into a roll (strip) and the strip rolled up in a spiral.

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• Make a head (a small pie with a filling), a ponytail and other parts of the body.

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In the spiral body of that lamb there is a curd mass, and in the head there is a currant filling.

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Here is such a toy lamb made of dough

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Inside this lamb is currant, and in the muzzle is cottage cheese.

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Ready lamb with currants. She even spilled a little.

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3. Lamb from a large and small pie

• Blind a large pie for the body and a smaller pie for the head. Attach legs, ear, eye, tail and decorate with small balls of dough (like curls of sheep's wool))). I advise you to make the legs and tail longer than in the photo, otherwise the lamb is too rounded and it’s more difficult to recognize the type of animal later))) I got an animal unknown to science from such a ball .. that means - Cheburashka)))

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This lamb is actually a double pie.

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Five Easter lambs fit on a baking sheet

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4. Lamb - spiral cookies

• For the body and skin of the lamb, make a lot of strips of dough (pinch off a piece and roll it into a tourniquet between the palms).
• Roll each flagellum in a spiral. Attach an oval sheep's muzzle and the rest of the lamb.
• Since there is no filling in this lamb, I sprinkled the dough with sugar (on top, after proofing and brushing with egg).

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The future bun is the lamb of God

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Spirals of dough repeat the curls of sheep's wool

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5. Lamb - bun (without filling)

• The body of the lamb is a simple ball of dough, the head is a smaller ball. For the sheepskin, I pinched the dough with scissors on top (as for hedgehogs). I also sprinkled with sugar - after the dough had risen and was smeared with an egg.

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The lamb is a hedgehog at the bottom right.

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Here is such a mini-flock of lambs with lambs turned out)))

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6. Lamb shaped cheesecake

• Make open pies with cottage cheese - cheesecakes: flatten a small ball of dough, press another middle. Put 1 teaspoon of cottage cheese. And form a lamb (lamb) from these cheesecakes.
• Make a head from an ordinary closed pie. Add all the necessary parts of the sheep body.
• Roll a flagellum out of the dough and put it over the lamb along the contour (so that the cottage cheese does not spill out of the pie, if anything. Yes, and it’s more beautiful with a border).
• Fill the empty spaces between the cheesecakes with small balls of dough.

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This is what the curd lamb looks like before baking

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Cottage cheese lamb - a very tasty and simple pie!

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A cheerful Easter lamb turned out by chance. The head (pie) of the animal was stuffed with currants, which successfully leaked and drew him a smile.

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7. Pie with currants in the form of a lamb

• It's simple: divide the dough into 2 parts - a little more and a little less (or equally).
• Roll out a rectangle from 1 part of the dough (the body of a lamb). Lay it out on a baking sheet. Stepping back on the sides from the edges, lay out the filling (it just goes to the remains of the currant from the original filling - about 1 cup. You can also put the rest of the cottage cheese there, if any).
• Raise the sides up. From another part of the dough, make a lamb's head, ear, legs, tail. Roll the rest of the dough into balls and spread over the open part of the pie.

After proofing the cake and greasing with an egg, I had a little egg left. I combined it with 2 tablespoons of sour cream and poured it into the gaps between the balls of dough on the open part of the pie (such as a layer of soufflé).

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The first step in making a lamb pie. We bend the edges to form the sides.

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I pressed the edges of the sheep's body with my palms to give it a more regular shape. Still, there are no rectangular sheep)))

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Sheep with currant)))

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Lamb with filling (this is not necessary, but delicious).

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A funny lamb pie will decorate any holiday, especially for children!

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In general, friends, try it, cooking Easter lambs is very simple and fun! Especially with children!

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For a long time, of course, a lot of fuss, I got 3 pies for almost the entire baking sheet and 5 large buns.

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But even from this time-consuming, but uncomplicated process, you will get great pleasure. And from crafts, and from the excellent taste of Easter baking!

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Happiness to you and health! Christ is Risen!))))))

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Kisses to all my loved ones and hugs. Take care of yourself.

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The mistress of a flock of sheep and pies with a surprise.

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Delicious Easter lamb from a variety of small pies with different fillings!

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…. I forgot to say - you can bake Easter cakes, paint eggs, bake lamb and enjoy life in every possible way all Easter week. So, you still have time!

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Fragrant pastries are sure to be present on the festive Easter table. More often it is Easter cake - high and rich sweet bread. They also bake cookies, gingerbread, muffins, Easter bunnies, etc. In Europe, pastries in the form of a lamb (lamb) are often prepared for this holiday. This sweet cupcake is sure to please not only kids, but also adults!

For baking Easter lamb, I cook products according to the list.

Pour sugar into a bowl, add butter at room temperature and vanilla sugar.

Beat the ingredients with a mixer until a fluffy mass is formed.

Add the egg yolks to the butter mixture one at a time, continuing to beat.

Sift flour with baking powder, add to bowl.

Beat the ingredients with a mixer until crumbs form.

I pour milk into the resulting crumb ...

Beat again until a homogeneous mass is formed.

Beat the cooled proteins with a pinch of salt in a stable foam.

In parts, I add whipped proteins to the dough.

Stir gently with a spoon from top to bottom.

I have a silicone mold of a small Easter lamb, so from this amount of ingredients I got 2 lambs. I grease the form with vegetable oil, put 2 dark-colored raisins in place of the eyes.

Carefully fill out the form with the test.

I bake the lamb in an oven preheated to 180 degrees for about 35 minutes (baking time depends on the size of the mold and the thickness of the dough). Readiness is checked with a toothpick.

Easter lamb baking is complete. I transfer it to a wire rack or board, let it cool, sprinkle with powdered sugar through a strainer.

The Easter lamb was a success!

Happy tea drinking!

Forms for baking such a cake are different: silicone, non-stick, metal and even ceramic. Take a closer look at them, maybe you will have a traditional Easter lamb in your family.

We take out milk, butter and eggs from the refrigerator in advance, they should be at room temperature. If you're in a hurry, just soak the eggs in warm water for a few minutes and warm the milk slightly in the microwave, and bring the butter to a soft state.

Set aside a couple of tablespoons of oil for greasing the mold.

Whisk the eggs thoroughly, gradually adding the sugar. You should get an airy fluffy mass.

Add butter and milk, mix well. Sift flour with baking powder and mix until you get a cake batter.

Finely grate orange zest. Soak raisins for 5 minutes in warm water, then blot with paper towels and roll in flour. Add raisins and zest to the dough.

Preheat the oven to 180 degrees.

In order for the lamb to easily get out of the mold and not fall apart in the process, you need to carefully prepare the mold. We grease it with a brush with butter, trying to walk through all the recesses. And then sprinkle with semolina, also trying not to miss a single section, otherwise it is in this place that the cake can stick. Shake off excess semolina.

Pour the dough into the prepared form, level with a spatula so that the dough falls into the recesses for the ears and small parts. There should be enough dough so that it completely occupies the entire form.

My form is not very large, so there is a little dough left, I baked a few more small cupcakes. But for a ceramic form, this test will be just right.

Close tightly with the second part of the mold and set to bake for an hour. Check readiness with a skewer through the steam outlet.

If the cake is ready, then turn off the oven, and then proceed depending on your form. If she ceramic, then we leave the cake in the oven for another 20 minutes, then we take out the form from the oven, but do not open it for another 30 minutes, only then you can open the form and remove the cake.

metal I opened the form immediately and left it for 20 minutes in the ajar oven. Then I took it out of the mold. Thanks to the semolina, the cake came out without any problems, but I had to help along the edge with the tip of a knife.

A "fur coat" for a lamb can be made in several ways.

First, sprinkle generously with powdered sugar, and hang a bright ribbon with a small bell around your neck.

Secondly, coat the lamb with icing for Easter cakes, slapping it with the back of a spoon so that the icing looks like wool. Let dry.

Thirdly, as I did: mix sour cream with the remaining sugar and coat with the resulting lamb cream, and sprinkle generously with coconut flakes on top.

From raisins make eyes and, if desired, a spout.

The main symbols of Easter are known to all Orthodox. But in addition to Easter cake, eggs and curd Easter, there are also additional ones, which, although not so important, can become a nice and pleasant decoration for the Easter week and the festive menu.

For example, a lamb made of dough, also known as a lamb, symbolizes the sacrifice of Christ, humility and meekness. Another symbol - the Easter wreath - represents spiritual rebirth and eternal life. We offer recipes for such baking.

Yeast Dough Lamb - Recipe

Products:

Egg - 4 pcs;

Yeast - 6 grams dry;

Sugar - 140 g;

Butter - 140 g;

Vanillin - 4 g;

Wheat flour - 1/2 cup;

Starch - 1/3 cup;

powdered sugar;

lamb shape;

Multicolored dragee, red satin ribbon.

Cooking Easter Lamb Baking

1. Let the butter lie down at room temperature - about half an hour. Then beat it with a mixer, adding sugar. While mixing, add the eggs.

2. Separately, mix all the dry ingredients of the dough: flour, dry yeast, starch and vanillin. Add to the sugar-butter mixture and knead the dough, which is poured into the form. On sale, silicone molds in the form of lamb are often found, there are different sizes, and it will not be difficult to purchase such molds for your kitchen.

3. We bake the lamb from the yeast dough for about 40 minutes, the degree of the oven is 180, the degree of readiness will “tell you” the old proven method - a match or a toothpick.

4. We take out the finished product, keep the lamb in shape until it cools completely. Then we transfer it to a dish, you can lean the lamb on a wooden stand. Sprinkle with powder, put a multi-colored dragee around, decorate the lamb with a bright ribbon.

If the baking dish could not be found, you can consider the option of preparing a flat lamb:

Easter wreath - cooking recipe

Products:

Flour - 200 grams and another 3 tbsp. l;

Milk - 160 ml;

Egg - 1 pc;

Yeast granulated - 1 tsp;

Butter - 65-70 g;

Salt - 5 g;

Sugar - 60 g.

For filling:

Dried cranberries - 100 g;

Dried apricots - 100 g;

Raisins - 50 g;

Butter - 1.5 tbsp. l;

Sugar - 4 tbsp. l;

Cinnamon - 2 pinches;

Milk - 3 tbsp. l. for lubrication.

For decoration:

Orange juice - 2 tbsp. l;

Powdered sugar and nuts.

Cooking baking "Easter wreath"

In warm milk with the addition of yeast, sugar and salt, knead the dough. After 40 minutes, we drive an egg into it, put soft butter and sift the flour. We knead. Let's test twice.

Pour raisins and dried apricots with boiling water for a quarter of an hour. Dry, cut dried apricots into strips. Roll out the dough that has risen a second time thinly, grease with melted butter, sprinkle with cinnamon and sugar.

We spread cranberries, dried apricots and raisins on a dough sheet. We wrap. The resulting roll is laid out in a ring on a baking sheet covered with parchment. Coat with warm milk. It is desirable to put a mold in the center of the ring. Let the Easter cake rest, then into the oven. We bake 35-40 minutes, 180 degrees.

For the finished wreath, we make the icing: mix the powder and orange juice and beat. Pour the slightly cooled (warm) cake. Cover with glaze again after 10 minutes. Decorate the Easter wreath with nuts.