Easter Lamb Stuffed with Apricot Jam

For the dampfl, slightly warm the milk, mix with the yeast and 1 tablespoon sugar. Mix into the flour and let the dampfl rise for about 45 minutes.

Then mix with the remaining ingredients to a smooth dough and let it rest covered for another 30 minutes.

Form the dough into a roll and cut off pieces about 2 cm thick. Shape the pieces into approx. 20 small balls, press a hole in them, fill with approx. 1 tsp. apricot jam and close the hole again.

Form a round body for the Easter lamb from the balls and place on a baking tray lined with baking paper. Form the head from a larger piece and the tail and two feet from 3 smaller pieces. Press the head, feet and tail firmly to the body of the lamb so that the Easter lamb holds together. Firmly press a raisin into the head as an eye and let the lamb rise, covered with a tea towel, for about 30 minutes.

Then brush with the milk and egg mixture and bake in the oven at 160 °C for about 40 minutes.

Sprinkle the Easter lamb with powdered sugar before serving.

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