How would you like to make an adorable lamb-shaped brioche for Easter? This recipe is easy to make and will delight young and old alike!
Prep Time: 45 minutes
Rest Time: 2h
Baking Time: 25 minutes at 400°F (200°C)
Difficulty: easy
Dough
Decoration
In a bowl, mix the flour, salt and sugar. Add the yeast and mix. Add the butter, milk and egg, mix and knead for about 10 minutes into a soft, smooth dough.
Cover and let rise at room temperature for about 1 hour and 15 minutes until the dough doubles in volume.
Divide the dough into 2 halves. Divide the 1st half into 10 portions, make balls and arrange them on a baking sheet lined with baking paper to form a lamb.
Divide the 2nd half of the dough into 4 portions: with the 1st, form a ball for the head.
With the second and third, form the legs. With the fourth, form the tail.
Allow to rise a second time for about 15 minutes.
Make small incisions with a knife to make the eye and mouth, place a hazelnut for the eye and an almond for the mouth, press well. Brush the lamb with beaten egg and sprinkle with sugar grains.
Bake for about 25 minutes at the bottom of the oven preheated to 400°F (200°C). Take the Easter lamb out of the oven and let it cool on a rack.
Tip: when kneading, you can also add 2 tablespoons (20 g) of mini chocolate cubes or 1/3 cup (40 g) of coarsely chopped nut mixture.
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