Welcome to the second month of our Int’l Bloggers Club Challenge! Last month we began this series with my dear friends Mary, Keri & Pili! Below, you can find out more about them & their amazing blogs and here more about the Club! It was so much fun and I’m so happy we started this Blog Hop!
So, as promised, each month we’ll blog about something special from each of our backgrounds and parts of the world. So, check out this months theme : Easter!
I must admit, it really was quite a challenge for me this time. For those of you who are following for a bit, you know, I’m German, but currently living in Spain. Last month I showed you a typical Andalusian breakfast , so this month, I’ll be going back to my childhood and make a typical German Easter sweet bread… or brioche. That’s French, lol, but it sounds better than Brot or bread, doesn’t it? It’s a cake in shape of a lamb. My mother made it every Easter Holiday. We also dyed eggs or painted them and there used to be easter egg hunts and such. But what was never missing on our Easter table was this “lamb~cake”. My mother used to have a special 3D baking mold for it, you can find them below, in case you’re interested. I changed things up a bit and made this version, which turned out quite delicious & interesting as well! My daughters sure loved it! (The following 2 items are affiliate links, for more info pls. read my full disclosure )
|1 package 7g||dry yeast|
|3||raisins for eyes & mouth|
- Combine all ingredients for the dough. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large bowl, place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand about 1-2 hours.
- Knead dough and separate into different pieces for the lamb shape. I used 1 bigger oval piece for the head, two longer shapes for the ears, 2 for the legs and 2 small balls for the feet. One small piece for the tale and approx. 25 small balls for the body. Some mini balls for the “wool” on the head. Leave a little bit of space etween all pieces.
- Let stand for another 10-15 minutes. In the meantime preheat oven to 200 degrees C.
- Slightly whisk the egg yolk and spread all over the lamb. Arrange the raisins (eyes & mouth) and press slightly into the dough.
- Bake 20-25 minutes, you might want to cover it with foil for the last 10 minutes or so, so it doesn’t turn too dark.
Once it’s done and cooled, you can just pull apart the little balls and dip in jam or just enjoy as is!
Here it’s all assembled on my baking pan. I must say, I used dry yeast, maybe with fresh yeast the dow will rise a bit more, I’m no expert, so maybe it’s worth a try. I greased and flowered the baking tin because I ran out of baking paper. It came off fine!
And here it is fresh out of the oven on my kitchen~easter~table! The fun part is that you can just go and pull the parts off and enjoy with a coffee, jam or how ever you prefer it!
Thanks for stopping by the blog today, I’m so happy you did! Please go and check out the other ladies’ great “Easter”~themed posts ! You can find the links below!
more from the Club: