Easter without Easter lamb? Unimaginable! A juicy, fluffy Easter lamb is the perfect classic for the festival and awakens nice memories of childhood with many of us. Especially when it is baked according to Grandma's recipe. In this article you will learn how to bake the juicy Easter lamb ever - simple, successful and of course full of taste. Let yourself be inspired by this classic recipe and bring the traditional taste to your table.
Why is the Easter lamb that special?
An Easter lamb that is baked according to Grandma's recipe has something particularly warm and nostalgic. It's not just a lamb form cake. It has a long tradition and is often associated with Easter night and resurrection. It used to be baked with love and dedication and was a symbol of spring and new life. Even today it is still conjure up a smile on the faces when it appears on the Easter table - and the taste will certainly surprise your family and friends.
The right baking pan - and how to prepare it
You need a classic Easter lamb baking pan with a capacity of approx. 900 ml. These two -part shapes are made of metal or silicone. So that the lamb can be solved well after baking, the preparation is crucial:
- Form thoroughly fat: into the ears and paws.
- Then sprinkle with breadcrumbs or flour: this also results in a beautiful surface later.
- Make the shape together well and fix, if necessary.
Extra tip:Place the shape on a baking sheet when baking - if dough escapes, the oven remains clean.
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The recipe for the juicy Easter lamb
So that your Easter lamb becomes just as juicy and fluffy as that you know from Grandma, it is important to pay attention to the correct preparation. Here you will find a simple and successful recipe that guarantees the classic taste of Grandma's Osterlamm.
For a classic Easter lamb baking pan (approx. 900 ml of volume) you need:
- 125 g soft butter
- 100 g of sugar
- 1 packet of vanilla sugar
- 2 eggs (size m)
- 75 ml milk (room temperature) - also ensures moisture
- 150 g flour (type 405)
- 1 painted TL baking powder
- 1 pinch of salt
- Optional: 1 tablespoon of lemon abrasion or 1 teaspoon rum
- Some icing sugar to dust
- Butter & breadcrumbs for the shape
Step-by-step: This is how the juicy Easter lamb succeeds
- Prepare shape:Grease the lamb form carefully - including all corners - and dust it with breadcrumbs. Fine details later solve themselves without any problems.
- Prepare the dough:Stir butter, sugar, vanilla sugar and salt with the hand mixer really creamy (at least 3-4 minutes). Then stir in the eggs one after the other, incorporate each about 30 seconds.
- Moisture & aroma:Mix the milk and lemon abrasion or rum as desired. Mix the flour with baking powder and just fold in for a short time, but thoroughly.
- Bake:Pour the dough into the prepared shape, not quite up to the edge. Bake in the preheated oven at 180 ° C top/bottom heat (160 ° C over air) for approx. 35-40 minutes. When baking, pay attention to the chopstick sample. The dough should be baked, but not dry - so the lamb remains nice and juicy.
- Cooling & falling:Let the shape cool on a grid for about 10 minutes, then open them carefully. Let the lamb cool completely and dust with powdered sugar.
Tipp:Many swear on a spoon of ground almonds in the dough - that makes the Easter lamb even juicy and gives a slightly nutty taste.
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How do you decorate your Easter lamb?
The traditional Easter lamb is usually simply dusted with powdered sugar, but why not become a little more creative? Here are some ideas:
- Frosting:Instead of powdered sugar, you can also mix a icing and decorate the lamb with it.
- Decorate:Small sugaris, chocolate glazes or even edible flowers can make the lamb look even more festive.
- Ribbon:A pretty, colored loop around the neck of the lamb makes the Easter lamb particularly charming.
Tips for the perfect result
- Let it rest:Wrap the lamb after cooling down in cling film and let it rest overnight. So it gets even juicy and aromatic because the dough has time to do it properly.
- Juicy lamb:For a particularly juicy consistency, you can incorporate 1-2 tablespoons of yogurt or curd into the dough-that makes the lamb even softer.
- Refine aroma:Add some lemon juice or orange abrasion if you want to give the Easter lamb a fresh, fruity note.
- Eggs & butter warm:Always use eggs and butter at room temperature - that makes the dough nice and smooth.
- Fresh ingredients:Fresh eggs contribute to the fact that the dough opens nicely and the Easter lamb becomes fluffy. So pay attention to fresh ingredients!
- Form choice:You can also use other forms than the classic lamb - a heart shape or a circle also make the lamb a pretty eye -catcher.
My extra tip:Wrap the slightly warm lamb into cling film and let it rest overnight. So the moisture remains in the cake and the lamb tastes even better the next day and is particularly juicy.
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The Easter lamb is not only a symbol for spring, but also a very special custom that is passed on in many families. The fragrance freshly baked cake, the beautiful lamb shape and the tradition make it a real Easter highlight. And honestly: the family brings nothing together than a beautiful piece of juicy, freshly baked cake, right?
