500 g flour (hard)
350 g of water
1 dry yeast
1 pinch of sugar
10 g of flour
2 tablespoons of olive oil
Ingredients for the spreading of the lag
2 tablespoons of water
1 tablespoon of sugar
In a bowl, put the water, yeast, sugar and stir the sugar to melt. Leave it for 20 minutes to activate the yeast.
When the 20 minutes have passed, pour the flour salt into the oil and knead for 10 minutes. Salt does not get it from the beginning so it does not burn the yeast. When we knead it, cover it with a membrane and wait about 1½ hours until the dough doubles.
Then remove the dough from the bowl, cut into 2 straight pieces and put each piece in a sheet of paper cut to the baking pan.
In each piece separate the flour from the top and with a rolling pin we give the shape to the lambs.
In a bowl, mix the water and sugar to make the sugar.
Pick the candy with the sugar roll and sprinkle with the sesame seeds.
We wait for 30-35 minutes to swell the lag.
Preheat the oven to 220 degrees in the air.
Once they are ready, we press them with our finger to make fingerprints to take the shape of the lace.
Sprinkle with some olive oil and bake for 10-15 minutes depending on our oven.