Today’s the first day of spring! Yay!
However, it’s cold and it’s raining here… well, that’s just one more reason to do some baking! There’s no sweeter way to heat up the house!
My little, chubby Easter lamb.
Baking an Easter lamb used to be a tradition at our house when I was little. We used to have a special pan for the Easter Lamb.
Now I wanted to revive that tradition the vegan way. Without a special pan. If you have very limited shelf space in your kitchen, you think twice before buying another tool, especially those that are used just once a year! No, there had to be another way of baking an Easter Lamb.
And Easter Eggs. Easter Eggs are so much better when they are made of dough or chocolate!
I used a very traditional combination: Yeast dough, streusel topping and A LOT of sugar icing! I also formed some easter eggs and a little Easter cookie, as I had some dough left. (You could also form one big Easter Lamb… but I usually like to have more and smaller pieces!)
For the lamb:
- 350g (3 cups) all purpose flour
- 50g (1/4 cup) sugar
- 1 package vanilla sugar OR 1 teaspoon vanilla extract
- 250 ml (1 cup) room temperatured almond milk (or any other kind of plant based milk)
- 3 tbsp Oil
- 1 package active dry yeast
- 1 pinch of salt
- soy creamer (for coating)
For the streusel:
- 75g (2/3 cup) all purpose flour
- 40g (1/4 cup) sugar
- 40g (3 tbsp) margarine
- pinch of salt
- icing sugar
- melted chocolate
For the yeast dough, mix all the dry ingredients. Add milk and oil and either knead with your hands (that’s the way I do it) or with a kitchen machine. Add more milk or flour if needed to create a smooth, non-sticking dough. Shape dough into a bowl, place in a large bowl, cover with a towel and set aside for about 40 min.
When the dough has doubled it’s volume, form little balls (Ø about 3 cm / 1 inch) from about 3/4 of the dough. Brush the balls with soy creamer and form the body by placing them in the desired shape on a baking sheet. From the rest of the dough, form legs and head. Brush with soy creamer and add to the body.
Brush legs and head with soy creamer.
For the streusel: Combine all ingredients with you hands or a kitchen machine. Top the lambs body with a “streusel fur”.
Bake for about 30 – 40 min (360 F / 180 C).
Decorate the cooled lamb with sugar icing and chocolate.
Easter lamb and bunny! I do like bunnies. I should bake a bunny, too…
More sweet stuff!
This was supposed to be a lamb’s head. Looking at it now… it could also be a bunny, right? Oh well, it’s the inner values (the taste!) that counts, right?
Yummy. It’s just as good as “Streuseltaler” from any German bakery. And it’s cute.
Are there any special easter traditions at your house?
As this was an early Easter Lamb, I guess I’ll have to do another one for Easter…