Easter Lamb with Curd Filling

For the Easter lambs with curd filling, mix flour, dry yeast, sugar, vanilla sugar, salt, lemon sugar and knead with yolks and warm milk a yeast dough with dough hook until it comes off the bowl.

Then let the dough rise until it doubles in size. Set aside about 1/3 of the dough for the head, tail and feet.

Roll out remaining dough (not too big, the dough rolls should be small) and spread with the following filling. Beat egg yolks with powdered sugar, vanilla sugar and lemon sugar until foamy.

Stir in the curd cheese, cornflour and finally add the melted butter. Spread the filling on the rolled out yeast dough and roll it up.

Cut off slices and place on a baking tray lined with baking paper. Shape the head, tail and feet with the remaining dough.

Before baking, brush head, feet and tail with yolk milk. Press in a raisin for the eye.

Bake the Easter lamb with curd filling at 180 degrees until golden brown.

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