Sweet Easter Lamb – Flat Pastry From Yeast Dough

Prepare yeast dough and let rise.

Roll out dough on parchment paper to 1 cm thickness and dust lightly with flour.

Place lamb template (lamb 25×20 cm) with the baking paper side on top. Cut out a lamb from the dough. Knead dough scraps together.

Brush lamb with beaten egg white. Form about 3.5 cm long rolls (1/2 cm dia.) from the remaining dough, twist a little and place as curls on the lamb. Legs and face free. Press an almond seed into the dough as an eye.

Pull parchment paper with the lamb onto a baking sheet. Mix egg yolks with a little milk and brush the lamb with it.

Bake in the heated oven on the 2nd rack from the bottom at 175Grdc for about 30 minutes.

Dust with powdered sugar.

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