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Almond Easter Sheep

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Almond Easter Sheep recipe for the Thermomix TM6

Useful Items

Baking tray, baking paper, oven, pastry brush, cling film, aluminium foil, large bowl, large bowl

Hints & Tips

  • Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix®, while it is running or between steps.
  • Children can also help with shaping of the dough for the sheep.
  • Serve with butter and jam as part of an Easter brunch or afternoon tea.

Ingredients

  • 220 g whole milk
  • 120 g caster sugar
  • 2 ¼ tsp dried instant yeast
  • 80 g unsalted butter, diced (1 cm)
  • 500 g strong white bread flour
  • 1 medium egg
  • ½ tsp fine sea salt
  • vegetable oil, for greasing
  • 2 raisins, for eyes
  • 50 g unsalted butter, melted
  • 2 Tbsp flaked almonds, for sprinkling
  • strawberry jam, for serving
  • unsalted butter, for serving

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Instructions

  • Place milk, 100 g sugar and yeast in mixing bowl then heat 2 min/37°C/speed 2.
  • Add butter, flour, egg and salt, mix 20 sec/speed 4 then knead Dough 3 min. Transfer dough to a large greased bowl, cover with cling film then leave in a warm place until doubled in size, approx. 1.5-2 hours. Meanwhile, line a baking tray with baking paper.
  • Divide dough in two and place half back in bowl. Divide first half of dough into approx. 26 pieces. Shape into balls (Ø approx. 4 cm) then arrange on prepared baking tray to form the sheep's body, leaving small gaps in between.
  • Use second half of dough to make an oval head (approx. 8 cm), 2 elongated ears (5 cm), 4 rectangular legs (approx. 7 cm) and an oval tail (approx. 4 cm) then arrange around sheep's body. Firmly press 2 raisins into the head for eyes.
  • Return sheep to warm place for 15 minutes. Meanwhile, preheat oven to 180°C.
  • Mix 50 g melted butter and 20 g sugar in a small bowl then brush over dough. Sprinkle with almonds and bake for 20-25 minutes (180°C), covering after 15 minutes if browning too much. Leave to cool for 10 minutes then serve warm with butter and jam.
View this recipe on Cookidoo

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