Description

Easter lamb- this is not quite traditional, but, nevertheless, original themed pastries for Easter (after all, Christ is the Lamb of God), which is easy (as far as possible for yeast dough) to cook at home. Lamb-shaped buns, prepared according to our recipe with a photo, look very original and, of course, will decorate the Easter table, becoming a significant addition to the traditional Easter cake.

Easter cakes, krashenki and such cookies in the form of an Easter lamb all together will create a special festive mood. Just put in them the brightest thoughts and sincere love for your loved ones, for whom you will cook these wonderful traditional and not quite dishes. And then your surprise will be fully successful and will be appreciated by people close and dear to you.

Let's not delay any longer and start cooking, because the yeast dough is not prepared quickly, and you still have so much to do!

Ingredients

• 
  (600 g)
• 
  (7 g)
• 
  (250 ml)
• 
  (dough 100 g; dressing 4-5 tablespoons)
• 
  (1 PC.)
• 
  (90 g)
• 
  (20 g)
• 
  (1 sachet)

Cooking steps

In a glass of slightly warmed milk, dilute 1 tbsp. l. granulated sugar and 1 tsp. with a slide of dry yeast.



After 12-15 minutes, the yeast forms a "cap". After that, pour 300 g of flour into them, knead and set aside for an hour in the heat to rise. During this time, the volume of the dough should approximately double.



In a separate container, we drown 90 g of butter on the stove, pour 100 g (without 1 tablespoon) of granulated sugar and a bag of vanillin into it, drive in one chicken egg and mix everything well.



Pour this mixture into the dough and mix everything thoroughly again. Pour the remaining 300 g of flour and knead a soft, elastic, non-sticky dough, which we let stand for about an hour. The dough will be completely ready when its volume becomes 2 times larger.



We roll out the dough into a layer 10-15 mm high and, using a pre-prepared stencil, cut out the silhouette of a lamb from it.



We cut off a piece from the dough, roll it into a rectangular shape, slightly moisten, sprinkle with 4-5 tbsp. l. granulated sugar and 20 g of poppy seeds and roll into a tight roll. We cut this roll into equal circles.



We put the silhouette of a lamb on an oiled baking sheet, and on top of it, instead of wool, circles from the roll.



We bake our Easter lamb in the oven, heated to 180 degrees, until golden brown (it takes about 25 minutes). Then we take the lamb out of the oven and, covering with a cloth, cool slightly.



We put cookies in the form of an Easter lamb along with Easter cake and krashenka on the festive table.



Although in a basket it will look no less appetizing.



Bon appetit and joy on the bright holiday of Easter!

(or lamb) is a traditional Easter pastry. But it is not very popular in our country, although this Easter symbol has a rather long history. The lamb (lamb or lamb) is a reminder of the sacrifice of Christ to atone for the sins of mankind. Yes, and a cupcake baked in a special form will delight everyone who gathers at the festive table.

Such cupcakes in the form of funny lamb figurines are baked in Europe and the USA from yeast or pastry. Poppy seeds, nuts or coconut flakes are often added to it. And cinnamon and vanilla, ginger and nutmeg, citrus peel, cloves and even dried fruits will give a special taste to the cake. In our country, housewives paint eggs for Easter, bake Easter cakes. And, of course, they are thinking about how else to surprise their loved ones on this holiday. A cupcake of an unusual shape in the form of a lamb is able to bring joy to everyone.

Baking a classic Easter lamb cupcake requires special containers. The shape of Easter lamb baking can be different and usually consists of 2 parts. Containers are made of ceramics, silicone, metal. To easily take out the finished cake, ceramic and metal molds are greased with oil and sprinkled with flour, and silicone molds just need to be slightly moistened with plain water. But if there is no such form, you can draw a lamb on a sheet of thick paper, cut it out and use it as a pattern.

For cooking you will need:

• granulated sugar - 125 g;
• vanilla sugar - to taste;
• butter - 125 g;
• zest of 1 lemon;
• eggs - 2 pcs.;
• flour - 125 g;
• baking powder - 1 tsp (can be replaced with soda);
• powdered sugar;
• raisins in chocolate glaze - 2 pcs.

With a mixer, beat the softened butter, adding a little eggs, sugar and vanilla, as well as grated lemon zest. The flour is sifted, mixed with baking powder, after which the sugar-butter mixture is added to it. You need to beat for a long time until you get a homogeneous lush mass.

Grease a ceramic or metal form with oil, then sprinkle with flour and transfer the dough into it. The oven must first be preheated to 180 degrees. The cake is baked for about an hour. Readiness can be checked with a toothpick or wooden skewer by carefully removing the lid from the mold. After that, you need to turn off the oven and leave the lamb in it for 10 minutes, then remove and transfer to a dish.

Now chocolate-coated raisins are used, eyes are made from it. If you wish, you can pour a cupcake with protein icing or sprinkle with powdered sugar for decoration, and the Easter lamb is ready!

Other Easter Lamb Recipes

There are other recipes for making a cupcake in the form of a lamb, for this you need to prepare:

• kefir - 600 g (yogurt or matsoni can be used);
• butter or margarine - 150 g;
• eggs - 3 pcs.;
• flour - 700-800 g;
• sugar -300 g;
• soda - 1 tsp;
• raisins - 100 g;
• vanilla sachet.

First you need to melt the butter, and extinguish the soda with kefir. Beat the eggs with the addition of about half the sugar, then add the kefir. Then, slowly add the sifted flour into the resulting mixture, stirring constantly. The resulting dough must be well kneaded, adding melted butter, vanilla and raisins to it.

Grease the mold well with oil before transferring the dough into it. When everything is ready, the form will need to be placed in an oven heated to 180 degrees. Check the readiness of the cake with a wooden toothpick, after about an hour the lamb can be removed from the oven. Now it remains only to transfer to a dish.

The cooled cupcake can be sprinkled with powdered sugar, and a ribbon can be tied around the lamb's neck and a tiny bell can be hung. And if you put a lamb with a bell in, there will be no limit to the delight of the children.

If you have time and desire, then here is a solid cake recipe, for which you will need:

• flour - 600 g;
• milk - 250 ml;
• dry yeast - 7 g;
• sugar - 100 g and a few spoons for sprinkling;
• egg - 1 pc.;
• butter - 90 g;
• poppy - 20 g;
• vanillin - 1 sachet.

In warm milk, you need to dilute a tablespoon of sugar and a teaspoon with a hill of yeast. After about 15 minutes, a yeast “cap” will appear. After its formation, you need to pour half the required volume of flour and knead thoroughly. Leave the dough for an hour in a warm place, waiting until the volume of the dough has approximately doubled. In the meantime, you need to melt the butter, then add sugar and vanilla to it. Crack in the egg and mix everything thoroughly. Pour the resulting mixture into the dough and move again. Then add the remaining flour and knead a pliable, soft, non-sticky dough.

Cover the dough with a napkin and leave it alone for 1-1.5 hours. Ready marker: double the volume. When this happens, the dough needs to be rolled out into a cake about 1.5 cm thick and cut out of it the silhouette of a lamb using a stencil.

After that, you need to cut off a small piece from the dough, roll it into a rectangle and slightly moisten it by running a wet hand over it. Spread 4 tablespoons of sugar and poppy seeds on the surface of the table and roll the dough into a tight roll, then cut into equal circles. Place the silhouette of a lamb on a greased baking sheet, and circles-rolls instead of wool on the body.

Preheat the oven to 180 degrees and put the baking sheet with the lamb inside for about 25 minutes. The appearance of a golden crust will indicate readiness, then the pastries can be removed and left to cool, covered with a napkin. The Easter lamb is ready, you can sprinkle it with powdered sugar on top.

Little tricks

If there is too much dough for Easter cakes, it can be used to cook lamb. To do this, simply roll it out and cut it out with a stencil using a lamb figure drawn and cut out of paper. From a piece of dough, make an eye, form an ear and a tail of a lamb. Lubricate the figures with an egg, and sprinkle the barrel with butter-flour crumbs.

Transfer the lambs to a greased baking sheet and bake at a temperature of 180-190 degrees for about 15 minutes. Don't forget to preheat the oven before placing the baking sheet! To cook lamb, it is better to use dough without the addition of candied fruit and raisins, otherwise the lamb will turn out to be slightly bumpy and slightly spotty.

If there is absolutely no time to prepare a complex rich or yeast dough, you can use the ready-made one and simply bake the lambs, cutting out the outline on a stencil. Roll out the finished dough, put a stencil on top and cut with a knife. Put the figures on an oiled baking sheet and brush with beaten egg.

The fur on the body can be made using small rolls. To make them, the dough needs to be rolled out, brushed with egg, sprinkled with sugar and poppy seeds, rolled up and cut across. Lay out the body with ready rolls. After that, the dough should be infused for 15-20 minutes. Then it must be greased with a beaten egg and placed in an oven preheated to 200 degrees until a golden color appears.

You can make a protein glaze to pour over the body of a lamb.

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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 butter 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. I 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 part of the 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 then it is more difficult to recognize the type of animal))) 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 accident. 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 (there are just the remains of currants from the original filling on it - 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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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 shape. 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.

Easter lambs

Today is Holy Saturday before Easter. The day was so sunny and warm that I decided to bake Easter cakes in the form of lambs (God's lambs). 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.

You will see different ways of baking Easter lamb dough. I took homemade butter 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. 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.

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. I recommend.)))

Recipe for yeast dough for lamb on kefir

Sweet dough composition

• 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 (you can replace 0.5 cups of water, milk or sour milk drink);
• ground nutmeg - a pinch (optional);
• Flour - about 8-9 glasses + for rolling-dusting.

How to cook yeast dough on kefir

Knead the dough

• 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

• 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

• 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.

How to make lamb dough

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.

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.

Divide the dough into portions and send for proofing

• 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.

Proofing dough balls

Prepare the stuffing

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

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.

For 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.

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.

Curd filling with candied fruit

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.

Make lambs

How to bake lamb

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.

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

Baking temperature for buns and pies made from yeast dough

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.

Baking time for lamb

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.

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.

On which shelf in the oven to bake buns

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.

lamb silhouette

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.

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 part of the 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).

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

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

How much filling to put in lamb

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

What to do after the formation of the lamb

This applies to every lamb and lamb from the dough

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:

Delicious lamb from tender dough with currants

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.

Lamb from pies before baking

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

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

2. Easter lambs - pies and buns

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

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. You finish it - and there is another one! Hooray!

2.1. Lamb from a roll rolled 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).

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

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

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

Here is such a toy lamb made of dough

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

Ready lamb with currants. She even spilled a little.

2.2. 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 then it is more difficult to recognize the appearance of the animal))) From such a ball I got an animal unknown to science .. that means - Cheburashka)))

This lamb is actually a double pie.

Five Easter lambs fit on a baking sheet

2.3. 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).

The future bun is the lamb of God

Spirals of dough repeat the curls of sheep's wool

2.4. 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.

The lamb is a hedgehog at the bottom right.

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

3. Pie from cheesecakes in the shape of a lamb

• 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.

This is what the curd lamb looks like before baking

Cottage cheese lamb - a very tasty and simple pie!

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

4. 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 ( the remnants of currants from the original filling just go on it - 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 (like - such a layer of soufflé).

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

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)))

Sheep with currant)))

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

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

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

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

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!

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

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

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

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

…. 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!