(or lamb) - traditional Easter baking. 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 sweet dough. It is often added with poppy seeds, nuts or coconut flakes. 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.
For classic baking Easter lamb cupcake special containers are required. 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 template.
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 icing- 2 pcs.
Mixer beat softened butter, adding little by little eggs, sugar and vanilla, as well as grated lemon peel. 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.
Ceramic or metal mold greased with oil, then sprinkled with flour and put 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 the cake with protein glaze or sprinkle 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 slide 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. Appearance golden brown will inform about 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 and just bake the lambs, cutting out the contour on the stencil. Ready dough roll out, 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.
Can do protein glaze to pour it over the lamb's body.
On the eve of one of the most important Christian holidays - Easter, all housewives are preparing: they do, they think what else to please their loved ones on this day.
A festive Easter lamb baked in a special form brings great joy to children. Perhaps there are similar ones now, but I know that such molds have been produced for a long time, now you can buy a similar one only at flea markets where they sell various kitchen utensils.
However, if you do not have a similar form, then you can use any other for baking, and I will give you the Easter lamb recipe.
This set of ingredients will make 2 lamb if you have a similar shape.
How to cook lamb cupcake
1. Carefully grease the form with oil, especially pay attention to all the recesses.
2. Melt butter.
3. Soda to extinguish in kefir.
4. Beat eggs with a little sugar
5. Sugar eggs and kefir mix well.
6. Gradually pour the sifted flour into the mixture, stirring constantly.
7. Add vanillin and melted butter and washed raisins to the dough.
8. Pour half of the portion of the dough into the mold, the part where the muzzle is located.
9. Close the form with the second part, put in a heated oven.
10. Bake at a temperature of 160-180 degrees for 390 minutes, then turn over and keep in the oven for another 10 minutes.
11. Remove the cake form from the oven, cool slightly, open and take out the finished Lamb cake.
12. Sprinkle the cooled cupcake with powdered sugar, tie a ribbon around the neck of the lamb, tie it with a bow or hang a small bell.
Easter lamb ingredients
700-800 gr flour
600 gr (kefir, matsoni, yogurt)
300 grams of sugar
150 gr butter or margarine
100 gr raisins
1 tsp soda
vanilla sachet
Bake the second batch in the same way.
At the festive Easter table there is definitely a fragrant pastry. More often it Easter cake- tall and slender 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 lubricate the form vegetable oil, in place of the eyes I put 2 raisins of a dark color.
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!
The main symbols of Easter are known to all Orthodox. But in addition to Easter cake, eggs and cottage cheese easter, there are also additional ones, which, although not so important, can become a cute 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 character - easter wreath- personifies 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 mold. Often found on sale silicone molds in the form of lambs, there are different sizes, and it will not be difficult to purchase such ones for your kitchen.
3. Bake the lamb from the yeast dough for about 40 minutes, degree oven- 180, the degree of readiness will "tell" the old proven way - 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 glaze: powder and Orange juice mix-whisk. Pour the slightly cooled (warm) cake. Cover with glaze again after 10 minutes. Decorate the Easter wreath with nuts.
