Easter croissants shaped like a lamb or a bunny
Description
The recipe won't take much time. 1. In a large bowl dissolve the yeast in water with sugar. Add milk, spices, egg, margarine, salt and 2 cups of flour. Beat the mixture thoroughly with a mixer. It should become a dough like thick sour cream. 2. Gradually add the remaining flour, dump the dough onto the table and knead for about 6‑8 minutes, until it feels pleasant to the touch and elastic. 3. Place it in a bowl greased with fat, lightly grease the top so it doesn't dry out, cover with a clean towel and let it stand for 1 hour in a warm place. 4. The dough has risen. It needs to be shaped and divided into 24 parts. Roll each piece into a sausage shape, pinch off a small piece for ears (for the bunny and lamb) or a beak (for the chick). Roll the large sausage into a snail shape, attach the small details and place on a baking sheet greased with fat. 5. Let the figures rest for 20‑25 minutes and bake at 220 °C for 17‑20 minutes. Turn off the gas, brush the figures with butter and put them back into the still‑hot oven. Cool there. Done. Can be served with tea or coffee.