Easter Lammele recipe, traditional pastry of Alsace
Pronounced "lamala" in the Haut-Rhin, this Alsatian word meaning "little Easter lamb" is a traditional Alsatian pastry in the shape of a paschal lamb that is offered on the morning of Easter day. The Lammele is baked in a terracotta mould in the shape of a lamb.
It is Claudine, an accountant in the cellar, who shares her family recipe with us! Tested & approved !
Preheat the oven to 170 °C
Break the eggs in a bowl, add the sugar and beat until doubled in volume.
Gently stir in the flour with a spatula without letting the mass fall, then the melted butter.
Generously butter the pan (paying particular attention to the head and ears) and flour it (remove excess flour by tapping the pan upside down).
Pour the dough into the pan
Bake in the oven for about 30-35 minutes
Using the tip of a knife, check the cooking. The blade must come out dry. If not, let it cook for a few more minutes while watching the cooking process.
At the end of cooking, wait 5 minutes before opening and removing the Lammele from the mould.
Caution: Do not allow the Lammele to cool, otherwise it will stick to the mould!
After cooling and before serving, sprinkle with icing sugar.
Sparkling wine and food pairing: Crémant Brut Premium
This Crémant d'Alsace has a sumptuous string of bubbles forming a creamy foam. Its nose is pleasant, we can find aromas of white flowers and yellow fruits blending perfectly with subtle hints of hazelnuts, due to the 24 months ageing on laths. It has a beautiful freshness perfectly accompanied by a precise dosage, which will allow to sublimate all its qualities.