I have one last Easter post to share with you....
My little cinnamon-roll Easter lamb.
(This pic was taken before I added the glaze.)
His nose is kinda lumpy looking.
And I can't seem to roll a straight rectangle.
But none of that matters in the end.
This lamb is so perfect for an Easter brunch,
or any time you want to have fun with the kiddos.
I've had the recipe for years.
It's from the March 1978 Sunset Magazine.
A Woolly Lamb For Easter Breakfast
This recipe makes enough for two lambs. One for you. One to share. Or if you run out of time like me, one lamb and the rest in a pan. Two of my neighbors were the recipients of a plate full of cinnamon rolls from this baking session, as there was just no way we could eat this many.
And now here is my slightly-altered-version of the recipe. (See scans below for the real, unadulterated version.)
2 packages active dry yeast
2 cups all purpose flour, unsifted
1 cup milk
2/3 cup sugar
1/4 cup butter (cut into chunks)
1 teaspoon salt
additional 2 to 2 1/2 cups flour (this is approx.)
3 tablespoons melted butter (I double this)
1 tablespoon ground cinnamon mixed with 1/2 cup sugar (I double this too)
1 egg white beaten with 1 teaspoon water ( I skip this.)
Orange sugar glaze (recipe follows below)
In the large bowl of an electric mixer, stir together the yeast and 2 cups of flour.
In a saucepan, heat the milk, 2/3 cup sugar, 1/4 cup butter (it does not need to melt completely) and salt to 120-130 degrees. (I don't have a thermometer, but i know it just needs to be warm.) Gradually add to the yeast/flour mixture and blend until smooth. Add the eggs and beat at medium speed for 3 minutes, scraping the bowl occasionally. Stir in enough of the remaining 2 cups (up to 2 1/2 cups) flour to form a soft dough.
Turn dough out onto a floured board and knead until smooth and satiny, about 5 minutes. Add flour as needed to prevent sticking. Put dough into a greased bowl, cover and let rise in a warm place until doubled in size, 1 1/2 hours - 2 hours.
Punch down dough and divide in half for 2 lambs. Return one portion to the bowl, cover and let stand at room temperature while you shape the first lamb. Pinch off about 1/4 of the dough and set aside for the head, ears, nose, eyes, feet and tail. On a lightly floured board, roll the remaining dough into a 10 x 15 inch rectangle. Brush with half the melted butter and sprinkle with half the cinnamon-sugar mixture. (I double this part.)
Starting with the wide edge, roll up dough jelly roll fashion. Moisten edge with water and pinch snugly against the roll to seal. With a sharp knife cut roll into 20 slices, each about 3/4 inch thick.
On a large greased baking sheet, arrange the slices side by side in 4 rows (as shown) to make the lambs body. For the face, ears, legs and tail, roll the reserved dough about 1/4 inch thick and cut out the pieces with a sharp knife. Tuck the legs and tail in under the rolls. Use scraps to shape the eyes and nose. Position the head next to the body and attach the ears. Cover the lamb lightly with plastic wrap. Let rise in a warm place until puffy, about 25 minutes. Repeat procedure for second lamb.
Brush entire lamb lightly with the egg white mixture. (I don't even bother to do this.) Bake in 325 oven for 20-25 minutes, or until nicely browned. (It only takes 20 minutes in my oven.) If some parts brown too quickly, cover them with pieces of foil.
Remove lamb from oven and carefully loosen from baking sheet by running a long spatula underneath. Then gently slide lamb off onto cooling rack. While still warm, drizzle lamb's body with the orange sugar glaze and serve. (Head and feet can be served with jam.)
Makes two lambs.
If made ahead: Let bread cool completely (don't ice it) and wrap airtight. To reheat, place unwrapped bread on a baking sheet, cover loosely with foil and warm in 350 oven for about 10 minutes. Then drizzle with the icing and serve.
Make the Orange Sugar Icing:
Mix 1/2 cup unsifted powdered sugar, 1 tablespoon milk and 1/4 teaspoon orange extract with a fork and drizzle over the cinnamon rolls. (I don't think this is enough for two lambs, so I double the icing recipe.)
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Sharon at Sharon's Sunlit Memories
has given me her "Little Sunbeam" award this week.
What a sweetie she is.
Thank you, Sharon!
I hope you all will visit her blog.