500gstrong white bread flour, plus some for dusting
1tablespoonsugar
7gdried yeast (instant yeast)
½teaspoonsalt
2tablespoonsunflower or vegetable oil
2free-range egg yolks
300mllukewarm semi-skimmed milk, (35C)
50gunsalted butter, softened and diced
3pcsraisins or sultanas, for the sheep's face
1free-range egg, for glazing
For serving (optional)
butter
fruit jam or conserve of your choice
Instructions
In a large mixing bowl, mix flour, sugar, dried yeast and salt.
Using a spatula, stir in cooking oil and egg yolks.
Rub in the softened butter. Do this using your hands or using a stand mixer. If using a stand mixer, use a hook and leave the machine to knead the dough for 3-5 minutes.
Add lukewarm milk and knead for another 5-10 mins or until the dough absorbs all of the milk and is thick but flexible.
Create a nice little loaf, set it in the mixing bowl and cover the bowl with a wet tea towel. Leave to rest in a warm place for 1 ½ - 2 hours or until the dough doubles in size.
Preheat the oven to 200C/180C fan.
Place baking paper on a large baking tray.
Once the dough has doubled in size, take the dough out of the bowl on a surface dusted with some flour. Knead it by hand for about a minute. Cut into 4 parts and set them aside.
Use one part of the dough for the sheep's head: Split the dough in half. Use one half for the face - roll it into a nice rounded bun. Place on the left side of the baking sheet (or right - depending on which direction you want it to face). Now make the horns - split the other half of the dough into two. Roll these two into two 'open-end' swirls and place them next to the top of the sheep's head (one on each side).
Cut one of the three remaining dough parts into 7-8 knobs. Roll each of them so you get an even roll about 8-10 cm long and about ½ inch thick. Roll that into a swirl and place next to the sheep's head on the baking tray. Do the same with the remaining two-quarters of the dough. Place the swirls on the baking tray so you create the body of the sheep. Save some of the dough for the sheep's legs - roll out 2 or 4 small knobs of the remaining dough and use it as legs (do not swirl these).
Gently press two raisins as eyes onto the sheep's head. And also one for the mouth.
Glaze over some beaten egg using a pastry brush.
Place in preheated oven for 25-35 mins or until golden on top.
Serve with butter and jam. Enjoy!
Notes
Top tips:
The most common mistake is that you kill the yeast with hot liquid added to the dough. If unsure, use temperature room milk. It's perfectly fine. The dough might just need slightly more time to double in size.
It's important to keep the resting dough in a warm place. Place it in a cold oven for the resting time if needed. This will prevent any draught or cold air from coming in (these usually prolong the growth of the dough).