(or lamb) is a traditional Easter pastry. But it is not very popular in our country, although this symbol of Easter has quite a long history. The lamb (lamb or lamb) is a reminder of Christ's sacrifice to atone for the sins of mankind. 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 figures are baked in Europe and the USA from yeast or butter dough. Poppy seeds, nuts or coconut flakes are often added to it. And cinnamon and vanilla, ginger and nutmeg, citrus zest, cloves and even dried fruits will give the cupcake a special taste. In our country, housewives paint eggs and bake Easter cakes for Easter. And, of course, they are thinking about what else to surprise their loved ones on this holiday. An unusually shaped cupcake in the shape of a lamb can bring joy to everyone.

Baking the classic Easter lamb cake requires special containers. The form of Easter lamb baking can be different and usually consists of 2 parts. Containers are made of ceramics, silicone, metal. To easily remove the finished cake, ceramic and metal molds are greased with oil and sprinkled with flour, while silicone molds simply need to be slightly moistened with plain water. But if there is no such shape, you can draw a lamb on a sheet of thick paper, cut it out and use it as a pattern.

For preparation 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 glaze - 2 pcs.

Beat the softened butter with a mixer, adding little by little eggs, sugar and vanilla, as well as grated lemon zest. The flour is sifted, mixed with baking powder, and then the sugar-butter mixture is added to it. You need to beat for quite a long time until you get a homogeneous fluffy mass.

A ceramic or metal mold is greased with oil, then sprinkled with flour and the dough is transferred into it. The oven must first be preheated to 180 degrees. The cake is baked for about an hour. You can check readiness with a toothpick or wooden skewer by carefully removing the lid from the mold. After this, you need to turn off the oven and leave the lamb in it for 10 minutes, then remove it and transfer it to a plate.

Now we use chocolate-coated raisins to make eyes out of. If you wish, you can drizzle the cupcake with egg white glaze or sprinkle with powdered sugar for decoration, and the Easter lamb is ready!

Other recipes for baking lamb for Easter

There are other recipes for making a lamb-shaped cake; for this you need to prepare:

• kefir - 600 g (you can use yogurt or matsoni);
• butter or margarine - 150 g;
• eggs - 3 pcs.;
• flour - 700-800 g;
• sugar -300 g;
• soda - 1 tsp;
• raisins - 100 g;
• a packet of vanillin.

First you need to melt the butter and quench the soda with kefir. Beat the eggs with about half the sugar, then add kefir. Then slowly add the sifted flour into the resulting mixture, stirring constantly. The resulting dough must be kneaded well, adding melted butter, vanillin and raisins to it.

Grease the pan well with oil before transferring the dough into it. When everything is ready, the mold 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 all that remains is to transfer it to a dish.

Once the cake has cooled, you can sprinkle it with powdered sugar, tie a ribbon around the lamb’s neck and hang a tiny bell. And if you put a lamb with a bell in it, the children’s delight will know no bounds.

If you have time and desire, then here is a solid cupcake 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 add 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 vanillin to it. Add the egg there and mix everything thoroughly. Pour the resulting mixture into the dough and move again. Then add the remaining flour and knead into a pliable, soft dough that does not stick to your hands.

Cover the dough with a napkin and leave it alone for 1-1.5 hours. Readiness marker: double the volume. When this happens, the dough needs to be rolled out into a flat cake about 1.5 cm thick and the silhouette of a lamb should be cut out of it using a stencil.

After this, you need to cut off a small piece of the dough, roll it into a rectangle and slightly moisten it by running it with a wet hand. Spread 4 tablespoons of sugar and poppy seeds over 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 roll circles on the body instead of wool.

Preheat the oven to 180 degrees and place the baking sheet with the lamb inside for about 25 minutes. The appearance of a golden crust will indicate readiness, then the baked goods can be removed and left to cool, covered with a napkin. The Easter lamb is ready, you can sprinkle 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 knife using a stencil, using a lamb figurine drawn and cut out of paper. Make an eye out of a piece of dough and form the lamb's ear and tail. Brush the figures with egg and sprinkle the barrel with butter and flour crumbs.

Transfer the lambs to a greased baking sheet and bake at 180-190 degrees for about 15 minutes. Don't forget to preheat the oven before placing the baking sheet! To prepare lamb, it is better to use dough without adding candied fruits and raisins, otherwise the lamb will turn out slightly lumpy and a little spotty.

If you don’t have time to prepare complex butter or yeast dough, you can use a ready-made one and simply bake the lambs, cutting out the outline using a stencil. Roll out the finished dough, place a stencil on top and cut out with a knife. Place 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, you need to roll out the dough, brush with egg, sprinkle with sugar and poppy seeds, roll and cut crosswise. Place the prepared rolls on the body. After this, the dough should rest for 15-20 minutes. Then you need to grease it with beaten egg and place it in an oven preheated to 200 degrees until golden brown.

You can make a white glaze to drizzle over the lamb's body.

The main symbols of Easter are known to all Orthodox Christians. But besides Easter cake, eggs and cottage cheese, there are also additional ones, which, although not so important, can become a cute and pleasant decoration for Easter week and the holiday menu.

For example, a lamb made of dough, also known as a lamb, symbolizes the sacrifice of Christ, humility and meekness. Another symbol - the Easter wreath - personifies spiritual rebirth and eternal life. We offer recipes for such baking.

Lamb made from yeast dough - 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;

Multi-colored dragee, red satin ribbon.

Preparing the Easter Lamb baked goods

1. Let the butter sit at room temperature for about half an hour. Then beat it with a mixer, adding sugar. While mixing, add the eggs.

2. Separately mix all the bulk dough ingredients: flour, dry yeast, starch and vanillin. Add to the sugar-butter mixture and knead the dough, which is poured into the mold. Silicone molds in the shape of lambs are often found on sale; they come in different sizes, and purchasing these for your kitchen will not be difficult.

3. Bake the lamb from yeast dough for about 40 minutes, oven degree - 180, the degree of readiness will be “told” by the old proven method - a match or a toothpick.

4. Remove the finished product and keep the lamb in the mold until it cools completely. Then we transfer it to a dish, you can lean the lamb on a wooden stand. Sprinkle with powder, place multi-colored dragees around, and decorate the lamb with a bright ribbon.

If you cannot find a baking dish, you can consider preparing a flat lamb:

Easter wreath - recipe

Products:

Flour - 200 grams and another 3 tbsp. l;

Milk - 160 ml;

Egg - 1 pc;

Granulated yeast - 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.

Preparing Easter Wreath Baking

Mix the dough using warm milk with added yeast, sugar and salt. After 40 minutes, beat in the egg, add soft butter and sift the flour. Mix. Let the dough rise twice.

Pour boiling water over raisins and dried apricots for a quarter of an hour. Dry and cut the dried apricots into strips. Roll out the dough that has risen a second time thinly, brush with melted butter, sprinkle with cinnamon and sugar.

Place cranberries, dried apricots and raisins on the dough sheet. Let's wrap it up. Place the resulting roll in a ring on a baking sheet lined with parchment. Coat with warmed milk. It is advisable to place a mold in the center of the ring. Let the Easter cake rest, then put it in the oven. Bake for 35-40 minutes, 180 degrees.

For the finished wreath, make the glaze: mix powder and orange juice. Pour over slightly cooled (warm) pie. After 10 minutes, cover with glaze again. Decorate the Easter wreath with nuts.

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Easter is coming! In Europe, lambs or lambs are a traditional Easter pastry. I often looked at beautiful pictures of delicious Easter baked goods and today I finally baked them.

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You will see different ways of baking Easter lambs from dough.

I used homemade butter dough with kefir, but you can use any yeast dough (homemade, store-bought, rich, simple, or puff pastry). Some types of Easter sheep can also be made from shortcrust pastry or puff pastry without yeast.

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In general, I will show you ideas- how to give the dough the shape of a lamb or sheep, and you can continue to fantasize.

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By the way, I have already tried the lamb bun. The dough is very soft and airy. Tasty. I really didn’t expect it myself. I prefer shortbread cookies, but here it turned out that this rich bun-pie just melts in your mouth. I recommend.)))

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Recipe for yeast dough for lamb on kefir

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Composition of butter dough

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• Live yeast - 50 g (this is more than I usually take, but it turned out great);
• Sugar - 4-6 tablespoons;
• Warm water for breeding yeast - 0.5 cups;
• Eggs - 4 pieces;
• Kefir (unsweetened yogurt, yogurt, fermented baked milk or sour cream) - 500 g;
• Salt - 2 teaspoons;
• Butter or ghee (in extreme cases, vegetable oil) - 100 g;
• Dry white wine - 0.5 cups (can be replaced with 0.5 cups of water, milk or fermented milk drink);
• Ground nutmeg - a pinch (optional);
• Flour - about 8-9 cups + for rolling and dusting.

How to prepare yeast dough with kefir

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Knead the dough

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• Dissolve yeast in warm water (35-40 C) with sugar. The mixture should stand for 15-20 minutes. When it starts to foam, it's ready.
• Combine eggs, kefir, salt, wine, nutmeg and melted butter (I heated it in a saucepan and cooled). Mix well.
• Add 4 cups of flour, stir. Pour in the yeast. Mix. Add another 3-4 cups of flour. And knead the dough until smooth. If the dough still sticks to your hands, add a little more flour until it becomes smooth and elastic.
• Cover with a lid and wrap. Leave in a warm place for 1-1.5 hours (until it rises strongly). I closed the windows and the door so that there were no drafts and the room was hot.

Knead the dough once

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• As soon as the dough has risen well, knead it (to release excess carbon dioxide). Then cover and wrap again. Leave in a warm place for another 1.5-2 hours.

Knead the dough again

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• Repeat the procedure. Wrap it up again. My dough stood for another 0.5 hours (approximately).

That's it, after this the yeast dough is ready and you can make lamb from it. And for this you can take yeast dough from the store or homemade, prepared according to your favorite recipe.

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How to make lamb from dough

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In fact, every Easter lamb is either a bun (without anything), or a pie with filling, or a pie in the shape of a lamb, or a pie made from many small pies in the shape of a lamb.

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The methods for forming buns and pies into lamb are also different. I’ll tell you below how to roll the dough and put the filling in it.

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Divide the dough into portions and leave for proofing

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• Separate pieces from the yeast dough and roll them into balls. Place the balls on a table or board dusted with flour. Sprinkle flour on top and cover with a towel (so as not to get stale).
• Let the dough rest for 10-20 minutes. When you divide all the dough into pieces and make the filling, the dough will fit just right.

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Dough balls proofing

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Prepare the filling

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For the berry filling, I took 2 cups of currants (cherries can be used) + 3-5 tablespoons of sugar + 3 tablespoons of starch (or flour). Mix everything.

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Starch is needed to absorb excess liquid from the berries and make the filling thick and homogeneous. You can replace starch with flour.

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For the curd filling you need a pack of cottage cheese (200 g) + 2-3 tablespoons of sugar + 1 egg + 2 tablespoons of sour cream (optional). The amount of sugar is to taste, if you like sweets, taste and add more.

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Or you can take ready-made sweet curd mass and add 1 egg. Mix everything. I also put 2 handfuls of candied fruits in the cottage cheese.

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Curd filling with candied fruits

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The filling for pies can be anything: raisins, cabbage, apples, jam or marmalade, mushrooms, meat, fish, cheese and cottage cheese. Whatever you like, make pies with the filling you like.

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Make lambs

What to bake lamb on

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I baked the lamb on a silicone mat and lined another baking sheet with baking paper. If you don't have either, you can grease the baking sheet with butter or other fat.

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So, prepare a place for the lambs on a baking sheet and place the future flock there)))

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Baking temperature for buns and pies made from yeast dough

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I baked these rams, ewes and lambs at 225-230 degrees. The limitation for me was the maximum temperature for using silicone mats (230 C) and for parchment paper (230 C). But if you bake yeast buns in fat (without any benefits of civilization such as food-grade silicone or parchment), then you can preheat the oven to 240 C.

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Lamb baking time

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How long it takes to cook lamb pies or pies depends on their total weight and the properties of your oven. In any case, it happens very quickly.

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10-20 minutes. Take a sniff. As soon as the first smell of baking appears, be on your guard! A strong and persistent smell of baking - run to the stove as fast as you can! Lamb pies and buns should be golden brown.

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On which shelf in the oven should you bake buns?

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Pies and buns made from butter dough work best on a shelf above average. Not to the ceiling itself, but above the middle of the stove.

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Lamb silhouette

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The body of a lamb in profile consists of a body on which there is a lot of curly hair, 4 legs, a head (muzzle), an ear, an eye and a tail.

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The body of the lamb can be made oval (with a protruding, convex back and belly) or round. And if you are making a lamb pie and the body consists of a single piece of dough, then you can first make a rectangle out of it, and then use your hands to give it the desired shape (as in the last version of the figured pie).

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I will tell you how to make lamb skin from dough in each lamb example.

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I made the lamb's eyes from a pea of ​​allspice (you can take a piece of raisins or prunes).

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How much filling should I put in the lamb?

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Small pies fit 1 heaped teaspoon (of filling). Those that are 2 times larger - 1.5-2 teaspoons.

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What to do after the lamb is formed

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This applies to every lamb and ewe made from dough.

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1. Allow the molded product to rest (cover with a towel and wait 10 minutes).
2. Brush the pastry lamb with egg. I beat 1 egg + 2 tbsp. water +1 tbsp. Sahara. And she greased all the pies with this melange. This 1 egg was enough for everything, there was even a little left, I used that too, then I’ll tell you how in the recipe for this pie:

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Delicious lamb made from tender dough with currants

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1. Lamb made from small pies with filling

• Make many small pies from the dough and place them on a baking sheet, forming the body of the lamb. I prepared mini-pies with different fillings, placing them one by one. So that later it would be interesting to peel them off the lamb and guess what you got.
• Take 2 times more dough than for mini pies and make an oval pie for the lamb's head. Insert a pea (eye) - press it into the dough. Stick on the ear. Roll into a ball for the tail and use the ropes of dough to form 4 legs of lamb.
• I filled the empty spaces between the pies with small dough balls. They combine everything into a single pie and imitate sheep's wool.

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Lamb pies before baking

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This is how the sheep turned out! (she is on a silicone mat)

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The dough figurine of lamb is not only beautiful, but also very tasty!

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Easter lambs - pies and buns

Here you will see different options for making Easter lambs with and without filling.

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If the Easter lamb consists of 2 pies, I made different fillings to make it interesting to eat. Seems. that you take a bite from a whole bun, but first you come across one filling. You finish it - and there’s another one there! Hooray!

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2. Lamb from a roll rolled in a spiral

• Roll out the dough into a long rectangle. Spread it with curd filling (or put another filling - I put currants in the second spiral-shaped lamb).

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This was the rectangle. It must be rolled into a roll (strip) and the strip folded into a spiral.

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• Make a head (a small pie with filling), a tail and other parts of the body.

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In the spiral-shaped body of that lamb there is a curd mass, and in the head there is a currant filling.

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Here's a toy lamb made from dough

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There are currants inside this lamb, and cottage cheese in the face.

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Ready lamb with currants. it even spilled a little.)))

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3. Lamb from a large and small pie

• Make a large pie for the body and a smaller pie for the head. Attach legs, ear, eye, tail and decorate with small balls of dough (like sheep wool curls))). I advise you to make the legs and tail longer than in the photo, otherwise the lamb becomes too rounded and the species of the animal is later difficult to recognize))) From such a ball I got an animal unknown to science... that means - a Cheburashka)))

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This lamb is actually a double pie.

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Five Easter lambs fit on a baking sheet

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4. Lamb - spiral cookies

• For the body and skin of the lamb, make many strips of dough (pinch off a piece and roll it into a rope between your palms).
• Roll each flagellum into a spiral. Attach an oval sheep's muzzle and the rest of the lamb.
• Since there is no filling in this lamb, I sprinkled the dough with sugar (on top, after proofing and brushing with egg).

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Future bun is a lamb of god

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Dough spirals imitate the curls of sheep's wool

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5. Lamb - bun (without filling)

• The body of the lamb is a simple ball of dough, the head is a smaller ball. For the sheepskin, I pinched the top of the dough with scissors (like for hedgehogs). I also sprinkled it with sugar - after the dough had been proofed and brushed with egg.

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The lamb is a hedgehog at the bottom right.

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Here's a mini-flock of sheep and lambs)))

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6. Lamb-shaped cheesecake pie

• Make open pies with cottage cheese - cheesecakes: flatten a small ball of dough, press in the middle. Spread 1 teaspoon of cottage cheese. And form a sheep (lamb) from these cheesecakes.
• Make the head from an ordinary closed pie. Add all the necessary parts of the sheep's body.
• Roll out a flagellum from the dough and put it around the lamb along the contour (so that the cottage cheese does not spill out of the pie, if anything. And it’s more beautiful with a border).
• Fill the empty spaces between the cheesecakes with small balls of dough.

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This is what curd lamb looks like before baking

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Lamb made from cottage cheese - a very tasty and simple pie!

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This funny Easter lamb came about by accident. The head (pie) of the animal was filled with currants, which flowed successfully and painted him a smile.

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7. Pie with currants in the shape of lamb

• It's simple: divide the dough into 2 parts - a little larger and a little smaller (or equally).
• Roll out 1 piece of dough into a rectangle (lamb body). Place it on a baking sheet. Stepping back from the edges on the sides, lay out the filling (the remaining currants from the original filling go on it - about 1 cup. You can also put the remaining cottage cheese there, if you have any).
• Raise the sides up. From another part of the dough, make a sheep's head, ear, legs, and tail. Roll the remaining dough into balls and distribute over the open part of the pie.

After proofing the cake and brushing with egg, I had some egg left over. I combined it with 2 tablespoons of sour cream and poured it into the gaps between the balls of dough on the open part of the pie (like a soufflé layer).

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The first stage of preparing Lamb pie. We bend the edges to form the sides.

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I pressed the edges of the sheep's body with my palms to give it a more regular shape. Still, there are no rectangular sheep)))

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Lamb with currants)))

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Lamb with filling (this is optional, but delicious).

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A funny lamb pie will decorate any holiday, especially a children's party!

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In general, friends, try it, cooking Easter lambs is very simple and fun! Especially with children!

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It took a long time, of course, a lot of fuss, I ended up with 3 pies for almost the entire baking sheet and 5 large bun pies.

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But you will also get great pleasure from this labor-intensive but simple process. Both from crafts and from the excellent taste of Easter baked goods!

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Happiness and health to you! Christ is Risen!))))))

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I kiss and hug all my loved ones. Take care of yourself.

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The owner of a flock of sheep and pies with a surprise.

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Delicious Easter lamb made from many small pies with different fillings!

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…. I forgot to say - you can bake Easter cakes, paint eggs, bake lambs and enjoy life in every possible way all Easter week. So, you still have time!

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In the good old days, the obligatory symbol of the Easter table was a lamb, as a symbol of the sacrificial death of Christ. Lamb was prepared from sugar or butter. Previously, there were special forms for baking such lambs. Ready-made lambs made from butter and sugar were sold in stores.

Why did they start baking Easter cakes? After the ascension of Christ, when the apostles were eating, the middle place was not occupied, and in the middle of the table lay the bread intended for Him. Over time, a tradition arose of leaving bread in the temple on the festive Resurrection. And they left it on a special table. Exactly the way the apostles did it.

Since the family has long been considered a “small church,” over time the custom of having its own bread arose. This “own bread” became the Easter cake (from the Greek kollikion - “round bread”) - in memory of the shroud of Christ, which had a similar shape. As for the Easter cake dough, according to legend, before his death Christ ate unleavened bread with his disciples, and after the miraculous Resurrection they began to eat yeast bread.

Easter cake Traditionally prepared on Holy Thursday, i.e. on the day that symbolizes the Last Supper. In the kitchen where the cake is baked there must be absolute silence; doors and windows must not be opened. And you can't talk loudly. Ancestors believed that doors and windows are a connection with the outside world, in which evil forces live.

Easter cakes can be prepared just like Easter using cottage cheese:

Ingredients:
- 200 g cottage cheese
- 200 ml milk
- 350 g flour
- 1 egg
- 11 g dry yeast
- 50 g sugar
- 1 tsp. salt
- 4 tbsp. l. vegetable oil
- colored glaze for decoration

Cooking method:
Combine yeast with milk, leave for 10-15 minutes, add egg, cottage cheese, sugar, salt, beat well with a whisk, add flour, add butter and knead the dough, put in a warm place for 1.5 hours.
Divide the dough into 8 parts, place each part of the dough in a baking dish for Easter cakes, and place in the oven for 20 minutes at 180°C.
Cool the finished cakes, remove them from the molds and paint them with colored glaze.

After the consecration, Easter cakes are eaten at the festive Easter table. Usually they are cut as follows: after cutting off the “cap” (the top with glaze) and putting it aside, cut the crumb into horizontal layers, each of which is then divided into 4 or more parts. And then the remaining cake is covered with the set aside “cap”. The top itself is eaten last, thus trying to preserve the festive appearance of the Easter cake for as long as possible. But you can, of course, cut the Easter cake like a regular cake - into vertical segments (this is especially true for small-sized Easter cakes).

The simplest Easter lambs were made from shortcrust pastry:

Ingredients:
Butter - 125 gr.
Sugar - 125 gr.
Eggs - 3 pieces
Vanilla sugar - 50 grams
Flour - 80 gr.
Starch - 70 g
Baking powder for dough - 5 g. Description of preparation:
Using a mixer, beat soft butter and sugar until fluffy, gradually adding eggs. Mix flour with starch and sift through a sieve, add vanilla sugar. Add the dry mixture into the butter mixture and quickly knead the dough.
Grease a special mold with oil, pour the dough into it and bake in the oven at 180C for 30-40 minutes.

Now, instead of lamb, they mainly prepare Easter cottage cheese in the form of truncated pyramids, symbolizing the Holy Sepulcher with the image of a cross and the letters “ХВ”, candied fruits, nuts, chocolate, and other fillings are added

• Cottage cheese 18% fat - 500 g
• Cream 30% fat - 300 ml
• Powdered sugar - 150 g
• Yolks - 4 pcs.
• Lemon - 1 pc.
• Light raisins - 100 g
• Candied fruits - 120 g
• Chocolate - 50 g
• Vanilla sugar - 10 g.
• Preparation progress:
• Soak candied fruits and raisins in warm water for 2 hours. Dry.
• Remove the zest from the lemon using a fine grater.
• Grind the lemon pulp into puree.
• Beat the cottage cheese with a blender into a smooth, creamy mass. Gradually add lemon zest and vanilla sugar mixed with powdered sugar, yolks and lemon puree. Stir until smooth.
• Add raisins and candied fruits to the curd mass, mix gently.
• Line the Easter pan with gauze. Place the curd mass on the gauze and press the mass with a weight. Place the mold in a large cup and refrigerate overnight.
• Before serving, remove the Easter from the mold, grate the chocolate and decorate the Easter.

If you want to add chocolate, then do this in the previous recipe at the stage of adding candied fruits:

1. Beat the yolks with salt and powdered sugar, add them to the chocolate mixture and mix.
2. Combine with cottage cheese and beat with a mixer until fluffy (about 10 minutes).
3. Add raisins and rum and stir until raisins are evenly distributed.
4. Line the Easter pan with gauze, lay out the curd mass and cover the mass with the ends of the gauze.
5. Place Easter in the refrigerator for 12 hours (preferably 36).
6. Before serving, decorate as you wish.

Recipe for lamb Easter cake with candied fruits and nuts:

To frost the top, glaze and decorate:

Egg - 1 medium (weighing about 65-68 g) - very fresh, without streaks or cracks (since raw protein is used)
milk 3.5% fat - 1 tsp.
fine granulated sugar - 60 g
lemon juice - 1 tsp.
walnuts - 1-2 handfuls and candied oranges - a little or ready-made colored confectionery topping, sugar or wafer flowers of your choice
For the test:

Eggs - 5 medium (total weight about 318-320 g)
premium wheat flour - 1050 g
yeast - 15 g fresh or 1 package (7 g) dry
milk 3.5% fat - 350 ml
granulated sugar - 300 g
butter - 220 g
salt - ½ tsp.
natural vanilla - 1 pod or natural vanilla sugar - 10 g or vanillin - 8 g
dark seedless raisins - 80 g
peeled walnut kernels - 70 g
dried apricots or candied orange peels - 70-75 g
cognac - 50 ml (optional)

Grind the yolks with sugar in a bowl. Add vanilla sugar, a little lemon zest, chopped nuts and raisins, dried apricots or candied fruits. Mix well with the flour and finally pour in the whipped whites. Add the dough to the dough. Grease a lamb-shaped mold, sprinkle with flour, and fill with dough. Bake in a not very hot oven. Sprinkle the finished cake with powdered sugar or pour lemon lipstick on top.

Recipe for cottage cheese Easter lamb with custard

Dried strawberries, cherries, cranberries	1/3 cup
Cottage cheese	1 kg
Mascarpone cheese or sour cream	250 g
Egg yolks	6 pcs.
Sugar	1 glass
Vanilla sugar	3 teaspoons
Cream with fat content 33-35%	250 ml
Saffron	1/4 teaspoon
Shelled nut mixture	2/3 cup
Candied fruit	1/3 cup
Cognac for soaking dried fruits

1. Grind dried strawberries, cherries and cranberries, pour cognac and leave for 8-10 hours.
2. We wrap the cottage cheese in gauze, folded in two layers, put it in a colander, place the colander over a bowl and put pressure on top. Place the colander with the bowl in the refrigerator for a day (periodically drain off the excess whey).
3. We rub the resulting approximately 800 g of dry cottage cheese through a sieve.
4. Pour 1 tablespoon of boiling water over the saffron, leave for 30 minutes, strain.
5. In a heat-resistant bowl, beat the yolks with vanilla sugar and 1/2 cup sugar, add cream and saffron tincture, place in a saucepan with a small amount of water and cook, stirring constantly, over low heat until thickened. We don't boil! Let the resulting cream cool for about 1 hour.
6. Chop candied fruits and nuts. Squeeze dried fruits. Beat the cold mascarpone with the remaining sugar, add to the prepared cream and beat until smooth. Add grated cottage cheese, nuts, candied fruits, dried fruits and mix thoroughly.
7. We cover a colander or bean bowl with two layers of gauze, lay out the prepared mass, cover the top with film, put pressure on it and put it in the refrigerator for 48 hours. Place the finished Easter on a dish, decorate with candied flowers, candied fruits and serve.

Simple Easter lamb

5 proteins
5 yolks
180 g butter
240 g sugar
1 packet vanilla sugar
260 ml warm milk
350 g flour
1 packet of baking powder
2 raisins (or 2 cloves)
powdered sugar

Two-piece lamb mold approx. 27 cm

1. Beat the whites
Beat butter, sugar and vanilla sugar at medium speed until foamy, add the yolks one at a time, continuing to beat, add flour with baking powder and milk.
Gently fold in the whites
Coat the lamb mold very well with butter and sprinkle very well with breadcrumbs. If your shape allows, put 2 dark raisins in the place where the eyes will be (my shape doesn’t allow it. So I later used 2 cloves instead of raisins.
Pour the dough into the bottom of the mold to the very edge, level and close with the top.

Bake in a preheated electric oven 190 degrees
with convector 170 degrees gas for 3

2. After 45 minutes, carefully open the top lid and test with a torch to see if it’s done. If ready, remove the pan from the oven and leave for 10 minutes in the lower part of the pan.

If the lamb resists and does not want to come out, place a damp towel on the mold. We take it out carefully so as not to damage the muzzle :)

Enjoy your preparations for Easter, friends! @Milendia