Piggy From Yeast Dough

Crumble the yeast into the flour. Heat the milk with the sugar, salt, rum and vanilla sugar. Mix the yolks with the lukewarm milk, add to the flour and yeast mixture and make a medium dough.

Let the dough rise in a warm place until doubled in volume (about 1/2 hour).

Then roll out the dough about 4 mm thin and cut out 20 discs 8 cm in diameter.

Place ten slices on a baking sheet with baking paper and spoon some poppy seed or nut filling on each slice.

Brush all around with egg and place a second slice on top, pressing firmly.

Then cut out ten 4 cm diameter discs and make two nostrils in each (e.g. with a thick straw).

Glue the noses with egg onto the filled faces. Then shape the ears and glue them on as well.

Brush everything with egg again and let it rise on the tray for another 10 minutes.

Bake at 190-200 °C for about 15-20 minutes. Mix about 100 g of powdered sugar with 1-2 tablespoons of hot water and the juice of half a lemon until you have a thick mixture.

Use it to pipe the eyeballs of the pigs. Let dry and finish with chocolate icing (melt 1 rib of cooking chocolate with 2-3 tsp butter) the eyes.

For the poppy or nut filling use 1/8 liter of milk, 4 tablespoons of sugar, 100 g of grated nuts or poppy seeds, 1 tablespoon of bread crumbs, vanilla sugar, rum, 50 g of raisins.

Boil the sugar with the milk. Add the grated nuts, breadcrumbs and

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