Cute Little Lamb

For the sweet lamb, first sift the flour into a mixing bowl and mix well with the yeast. Add the remaining ingredients in order and knead with a hand mixer (dough hook) until a smooth dough is formed. Cover and let rise in a warm place until the dough doubles in size.

For the filling, bring milk to a boil with sugar, honey and lemon zest. Add the remaining ingredients in order and stir until lightly toasted. Remove from heat and let cool while stirring. Punch down the dough after it has risen (flatten and fold in from left and right toward the center) and roll out 2/3 of it into a rectangle (40 x 30 cm) on a floured work surface.

Spread the cooled filling evenly. Roll up the dough and cut into slices about 1 1/2 cm thick. Form the head, ear, feet and tail from the remaining dough and assemble them with the poppy seed slices on a baking tray lined with baking paper to form a little lamb. Brush the lamb with egg. Cover and let rise in a warm place for about 20 minutes. Press the raisin into the head as an eye.

Place the tray in the middle of the preheated oven. Bake at 180 °C top/bottom heat (hot air: 160 °C) for about 35 minutes.

Sprinkle the sweet lamb lightly with powdered sugar.

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