Good luck pigs recipe

Good Luck Pigs recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the "Good Luck Pigs" recipe, a delightful dish that brings good fortune and deliciousness to your table. This recipe combines tender cuts of pork with a medley of flavorful ingredients, creating a mouthwatering experience for all. With its origins rooted in tradition, this dish is believed to bring luck and prosperity to those who enjoy it. Savor the succulent flavors and embrace the symbolism as you embark on a culinary journey filled with good fortune.

Keywords: Good luck pigs, recipe, pork, tradition, prosperity.

Good luck pigs recipe details

Good luck pigs recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

500 g	plain flour
30 g	yeast
60 g	sugar
¼ l	milk
60 g	butter, melted
1	egg
1 pinch(es)	salt
1	lemon, grated rind
	For the filling:
100 g	marzipan
150 g	hazelnuts, ground
100 g	sugar
3	egg whites
	To glaze:
2	egg yolks
	To garnish:
½ cup(s)	icing sugar
1	egg white
	couverture

Instructions

Slightly grease a baking sheet.

Sieve the flour into a bowl, make a well, crumble in the yeast and combine with the milk, some sugar and a little flour. Cover and allow to rise for 15 minutes.

Combine the remaining sugar, melted butter, egg, salt and lemon rind. Knead together with the yeast and flour mixture. Allow the yeast dough to rise for 30 minutes on a warm place.

Mix together the marzipan, hazelnuts, 3 egg whites and sugar.

Roll out the dough 4 mm thick. Cut out 20 cookies with a diameter of 8 cm and 10 cookies with a diameter of 4 cm. Shape with the remaining dough 20 ears for the pigs.

Evenly divide the filling on 10 large cookies. Brush the edges with the egg yolk, place a plain large cookie on top and firmly press the edges together.

Preheat the oven to 200°C.

Take the smaller cookies and cut out from each two small holes to shape the pigs’ muzzle. Brush the muzzles and the pigs’ ears with egg yolk and firmly press onto the larger cookies.

Transfer the pigs to the baking sheet and brush the lot with egg yolk, then allow the dough to rise for 15 minutes.

Bake for 15 minutes. Allow to cool completely.

Combine the icing sugar with the egg white and melt the couverture. To model the eyes: first extrude two white dots of the glaze besides the muzzles then dot a little couverture into the white spots.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
540 kcal