Stutenkerl, Weckmann, Klausenmann

Ingredients for 16 servings:

• 1,000 g flour (wheat flour type 550)
• 450 ml milk, lukewarm
• 150 g vanilla sugar (bourbon)
• 150 g butter
• 15 g salt
• 126 g yeast, fresh
• 2 eggs
• 1 vanilla pod(s), pulp
• 1 lemon(s), untreated – zest
• Raisins
• 1 egg yolk
• Milk

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Pumann, Dambedei, Klaaskerl, Grittibänz, Teigmännli or whatever

Also clay pipes (if you like). All ingredients are at room temperature. Dissolve two cubes of yeast in approximately 200 ml of lukewarm milk and then mix with 350 g of flour to make a pre-dough. Cover and let stand for approximately 2 hours (the longer it stands, the better the aromas and flavors can develop). Now add the remaining milk, flour, eggs, butter, sugar, flavorings (the vanilla bean pulp and lemon zest), salt, and the remaining yeast, and make a smooth (lump-free) dough. Preheat oven to 240°C (top/bottom heat) (convection oven always runs the risk of drying out the dough). Let it rest for another hour or so and then make the Weckmänner/Stutenkerle balls you want (I always cut out 20 balls of dough, roll them out and flatten the roll with the side of my hand where the neck should be. Then I flatten it and cut out the arms and legs with a spatula or croissant). Before baking, let the pastries stand until they are fully risen (about twice their size). Carefully whisk the egg yolk and milk together, level off the surface, add raisins for the eyes, mouth and coat buttons and then bake until golden yellow/brown. The baking time is around 12-15 minutes at a decreasing baking temperature (reduce the temperature by 20°C every 4 minutes). The baking time always depends on the thickness of the pastry and therefore cannot be determined exactly in minutes. If the color is golden yellow to light brown and light brown on the bottom, then the Weckmänner are usually good. I prefer to bake yeast dough a little shorter, making it more moist, than overbaking and making it too dry. Brush the dough with whole milk and glaze immediately after baking.