Easter lamb.



600 g flour + for sprinkling

250ml milk

Sugar 100 g

90 g butter + 4-5st.l. for dusting

7 g of dry yeast

20 g poppy

1 egg and vanilla sachet

Cooking method:


In warm but unheated milk, pour 1st.l. sugar and yeast, stir, when the rise cap — pour half of the sifted flour and 50-60min away in a warm place to rise — should rise by 2 times.

Melt the butter, add the remaining sugar and stir, add the egg and vanilla and mix until uniform.

Oil-add the egg mixture to brew (yeast weight), stir, add the remaining flour, knead a soft and flexible non-stick dough, leave it for 1 hour in the heat — it has a 2-fold increase in volume.

Roll out the dough on a floured work surface, cut out of it a figure of lamb, using a stencil or a knife.

Of the remaining dough to roll out rectangular pieces, moisten with water, sprinkle with poppy seeds with sugar and roll into tight rolls, cut rolls crosswise into thin slices.

Put a figure of lamb on a baking sheet, oiled, as a «coat» lay poppy rolls.

Put the pan in a preheated 180 degree oven and bake for about 20-30min Paschal lamb to a nice browning.

Ready to get the Easter lamb from the oven and cover with a towel before serving 10-15min.

Serve warm or cooled down.


Bright your Easter holiday!

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