Prepare straight dough yeast dough: eggs, better eggs with the vanilla, sugar and salt, then mix with warm milk, in which the kindled butter. Sift the flour through a sieve, add the yeast. Now in a bowl with the flour pour the milk mixture with sugar, salt, egg, butter and knead the dough. When the mass becomes homogenous, pour vegetable oil and again knead. Directly in the bowl if it's convenient for us, or poured flour on the table abenaim the dough by hand for at least 5 minutes or, even better, 10-15 minutes. Properly kneaded dough by the end of this process should not stick to hands. Sticky – add a little flour. Then again put the dough in the bowl or pot, remembering that it will increase in volume at least two times. Cover with a damp towel or tissue and put in a warm place. The rising time depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we again briefly abenaim his hands and leave, to come a second time. After that you can put on the table and carve.

Draw and cut out a template of a lamb. Roll the dough, lay the paper stencil and carve on it the figures of sheep. From pieces of dough to form the lug and gas.

Piece of dough roll into a thin, not very wide, but long strip. Striped grease with vegetable oil and evenly sprinkle a layer of cinnamon and sugar. Wrap into a tight roll. (The filling doesn't have to be just cinnamon and sugar. It can be anything, but it is desirable that it contrasted in color with the test. Examples of fillings: jam, crank the steamed dried fruit, nuts, boiled condensed milk. And you can prepare the lamb and with savory fillings.)

Roll and cut into pieces of a width of 0.5-1 cm Figurines sheep to pass on to the pan. To the head to glue the ear and the eye, on the "body" of the lamb to lay rolls close to each other. To give our lambs a time for. Before baking sheep can lubricate the egg. Bake at 200~220°C until Browning. The finished product cover with a towel and allow to cool.