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Easter Lambs

Dough

  • 4 cups pre-sifted flour
  • 1/2 cup sugar
  • 3 beaten eggs
  • 2 sticks of margarine
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla (optional)

Beat eggs, shortening, sugar, salt. Gradually add flour and powder. Blend well until all moisture has been absorbed. Refrigerate for one hour.

Roll two small pieces about the thickness of a pie crust and about 4 inches in diameter. Put shelled hard boiled egg in center. Cover with the second piece of dough.

Shape into a little lamb or basket. Seal edges with a fork. To shape into lamb, pull a little dough to form head and ears. Add two whole cloves for eyes. To create the illusion of a fluffy lamb, with the points a pair of scissors, cut the dough in little “V’s”. To make basket, follow the instructions for the lamb but do not add head. After sealing edges with a fork, braid two pieces of dough and place on pastry to form handle.

Bake at 375 degrees for 20 minutes or until slightly brown. When cool frost with icing and then sprinkle lambs and baskets with multi-colored sugar decorations.

Makes 8 lambs or baskets.

Icing

Mix one egg white and powdered sugar to make a thin to medium icing depending on personal taste .

We always called this recipe Bubagalo.  It means Dolly with an Egg.  It’s tradition to make it at Easter time.  To this day some of my grandchildren ask me to make them.  Well, now they have the recipe and they can make it for thier children and grandchildren.  They really look nice on a bed of Easter grass surrounded by candy.

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