Grittibänz (bread manikin traditionally eaten on St Nicolas Day)

500 g plain flour

21 g yeast

fresh

60 g butter

25 g sugar

10 g salt

1 egg

250 g milk

Cut the butter into small cubes. Put the flour in a mixing bowl. Add the milk, egg, sugar and yeast and mix on the lowest setting for 2 minutes. Add the butter and mix for another 6 minutes. Add the salt and mix for another 2 minutes. Finally, knead the dough on the highest setting for 5 minutes. Allow the dough to proof in the cooking space until it has doubled in volume.

Dejar subir el horneado profesional 32 °C durante 1 H

Use two-thirds of the dough to make two Grittibänzen and the other third for decorating them (for hats, scarves, boots, etc.). Cover the baking tray with baking paper, place both Grittibänzen on it and allow to rest for 30 minutes.

Pearl sugar (also called hail or nib sugar)

Some raisins

almonds

whole

Egg

for glazing

Precalentamiento aparato

Aire caliente con inyección de vapor (170 °C)

Glaze the Grittibänzen with the egg and decorate with the raisins, almonds and pearl sugar. Put the baking tray into the preheated cooking space. Bake.

Introducir los alimentos

Aire caliente con inyección de vapor 170 °C durante 20 Min.