Stutenkerle

Ingredients for 1 servings:

• 500 g Flour Type 1050
• 1 cube of yeast
• 80 g sugar
• 200 ml milk, lukewarm
• 100 g margarine, melted (diet margarine)
• 3 egg yolks
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of flavoring (lemon peel flavoring)
• 50 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Santa Claus, St. Nicholas, Weckmann

Put the flour in a mixing bowl and make a well in the middle. Dissolve the yeast and sugar in the lukewarm milk, pour it into the well, and sprinkle with flour. Cover the dough and let it rise in a warm place for about 15 minutes. Add the margarine, egg yolk, vanilla sugar, salt, and lemon zest flavoring and mix the ingredients with a dough hook until you have a smooth dough. Cover the dough and let it rise for another 50 minutes. Knead well on a floured surface until the dough is elastic. Return it to the bowl, cover, and let it rise for another 50 minutes. Knead the dough well again and divide it into six equal portions. Roll each portion out into an oval measuring approximately 15×25 cm. Cut out the shape of the Stutenkerl. For the arms, make a 2-cm-wide cut along the long side and trim the ends after 8-10 cm. Form a ball with the remaining arms and press it flat to form a head. Cut a 10-12 cm cut in the bottom center of the dough and form the legs. The arms and legs can be angled as desired. Place the buns on a baking sheet (lined with baking paper) about 4 cm apart and let them rise for another 20 minutes. Brush with egg white and press raisins into the dough. Preheat oven to 200°C. Bake the buns on the middle rack for 20-25 minutes, until golden brown. Let them cool on a wire rack.