Sweet Lucky Pigs

Dissolve the fresh yeast completely in the lukewarm milk.

Place the flour, sugar, vanilla sugar, soft butter and the egg in a bowl. Pour in the yeast milk and knead everything into a smooth, supple dough.

Cover the dough and let it rise in a warm place until the volume has roughly doubled.

Preheat the oven (fan 160 °C, conventional 180 °C) and line one or two baking sheets with parchment paper.

Knead the dough briefly and roll it out on a lightly floured surface, not too thin.

For each little pig cut out 2 large circles (approx. 10 cm), 1 small circle (approx. 5 cm), 2 small triangles and half-moons.

Place 1 tablespoon of raspberry jam on each of 8 large circles. Put the remaining large circles on top and press the edges firmly together.

Arrange the half-moons as eyes, the small circle as the snout and the triangles as ears and press gently.

Beat the egg yolk, brush the piggies with it and press raisins in as pupils and nostrils.

Bake the piggies on the sheet for about 25 minutes until golden brown.

Let cool briefly and serve best when fresh.