Easter is right around the corner but I hope you haven’t planned out your complete Easter breakfast menu yet. This sweet Poppy Easter Lamb is worth a serious consideration.
Even outside the Easter season these sweet rolls make a wonderful breakfast treat and can be baked just in a round or square pan.
These days I seem to be reminded of many baked treats I grew up with in Germany (most recently this Cherry Chocolate Cake and these Plum Crumb Bars). I am not sure if it’s the pregnancy hormones that are making me somewhat nostalgic.
This super cute Easter Lamb is another baked treat from my childhood that I couldn’t get out of my head. Basically, it is yeast sweet rolls with a poppy seed filling that are arranged and baked in a lamb shape – to celebrate the resurrection and victory of the lamb, Jesus Christ at Easter.
In Germany you can buy prepared poppy seed filling mixes but here I had to cook my own. It is best to grind the poppy seeds first in a coffee/spice grinder or a food processor (see notes in recipe box below).
The filling is a delicious mixture of butter, milk, sugar and egg with poppy seeds. I had to stop myself from eating too much of the filling just by the spoonful while it was cooling down.
The rolls are made with my regular sweet roll dough recipe but I used only half of it. You can use the entire batch for a bigger lamb/larger rolls, just make sure to double the filling recipe then.
The dough is rolled into a long, narrow rectangle while some is reserved to form a head, legs and tail. The filling has to be completely cool before spreading on the dough. Roll up from the long side and cut into slices. Arrange the slices on a lined/greased baking tray in a lamb shape (or just plainly outside of Easter season).
Before baking the rolls are brushed with an egg wash. This gives them their warm golden colour.
Happy Easter to all of you and yours!