Lucky Pigs

Every year on New Year’s Eve, I make these lucky pigs from yeast dough with the children – they are a part of our evening. They are not only suitable for New Year’s Day, but also for children’s birthdays or as breakfast pastries for a farm. I wish you good luck with the baking and a good, healthy New Year 2018.

Ingredients for approx. 20-25 pigs:

500 g lukewarm milk, 2 cubes of fresh yeast, 200 g sugar, 14 g salt, 1250 g wheat flour, 2 eggs, 200 g butter, also warm.

Warm the milk with the butter. Make a well in the wheat flour, add the yeast, sugar, and a little of the butter-milk mixture. Let the yeast rise a bit, then add the remaining ingredients and knead the yeast dough firmly. Let it rest (at least 40 min, ideally covered so it doesn’t dry out).

Bake at 180 degrees for approx. 15-25 minutes, depending on the oven, until golden brown.

Then, roll out the dough to about 5-7 mm thick. For each pig, cut out one circle of 8-9 cm and two circles of 4.5 cm. The large circle serves as the face. Cut out two nostrils from one small circle and cut the second small circle in half in the middle (for the ears). Whisk an egg and brush the largest circle with it. Firmly attach the ears and snout, and use two raisins as eyes, pressing them firmly onto the largest circle. Work quickly and bake the finished pigs immediately in the preheated oven. Once the pigs are done, place them on a rack to cool slightly. It’s best to eat them fresh or freeze them while still lukewarm.

I wish everyone a happy New Year, much health, joy, and confidence for 2018. Your farmer’s wife, Katharina