Grittibänz (bread manikin traditionally eaten on St Nicolas Day)

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Preparation

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.
Professional baking proofing 32°C for 1 Hrs
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
Appliance preheating
(Pre-)heat cooking space to 170°C with Hot air + steaming
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.
Put the food in
Hot air + steaming 170°C for 20 Mins

Baking tray

Quantity Ingredient
almonds
21 g yeast
25 g sugar
60 g butter
Egg
1 egg
250 g milk
Some raisins
10 g salt
Pearl sugar (also called hail or nib sugar)
500 g plain flour

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