Polish Easter Lamb

The Lamb is a symbol of Christ Resurrected  – The  Lamb of God – The Saviour of the World.

In Poland there is a tradition of having a Lamb  on the table at Easter.  This would be made out of moulded butter or sugar or baked as a cake.  There are moulds available for making a lamb-shaped cake into which you pour the cake mixture before you bake it.

My auntie in America sent me the instructions for making a lamb using bread dough. I think the result is super.

I used my basic enriched bread dough (click here for link to the recipe).

You can use this or your favourite bread dough recipe using 500g of flour.

Make the dough until it is ready for shaping.

Shaping the Lamb

Grease a large baking sheet.

Pre-heat the oven to GM 5 – 200°C.

Prepare an egg white wash by whisking an egg white in a bowl or an egg white and 1 tablespoon of water.

Divide the dough into 3 parts.

Use 1 of the pieces and shape it into a large oval – this will be the “body”

 

 

 

 

Chop 1 of the pieces into 4 parts

 

 

 

 

Shape 1 part into an oval “head”

Shape 1 part into an oval “tail”

Shape the remaining  2 parts into long oval “legs”

Attach these to the body by pinching them slightly together.

Cut a vertical slit in each leg.

 

 

 

 

 

Using the remaining pieces of dough, pinch off small amounts to make around 24 x 2.5 cm balls and 11 x 1cm balls by rolling the pieces in your hand.

Arrange the larger balls over the body leaving a border of around 1cm uncovered.

Arrange the smaller balls between the larger balls and on the top of the head.

Insert a currant or a raisin for the eye.

 

 

 

 

 

 

 

 

Brush with egg white wash and bake for 10 minutes.

Quickly brush on more egg white wash and sprinkle sesame seeds over the head and body.

Bake for another 10 to 15 minutes or slightly longer until lightly browned on top.