John Myers
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Yeast Dough Nicholas
The perfect yeast dough nicholas recipe with a picture and simple step-by-step instructions.
- 1 kg Sifted flour type 550
- 400 ml Milk very cold
- 35 g Yeast fresh
- 100 g Sugar
- 20 g Honey
- 2 piece Eggs
- 150 g Butter
- 20 g Salt
- Vanilla pulp
- Lemon zest
- 1 Egg yolk
- Sultanas or raisins
dough
- Sift the flour in a bowl, make a well, add the yeast, pour the flour over the yeast. Now add the remaining ingredients except for the egg yolk and raisins and knead for 10 minutes on the lowest level. Then knead vigorously for 4 minutes. Cover and let rise in a warm place for at least 1 hour.
Santa Clauses
- To do this, the dough is weighed precisely. For a Santa Claus we need 2x 140 grams for the body, 70 grams for the head and 70 grams to decorate. Bring all the pieces of dough into a round shape and then roll the large pieces into 2 long sausages (approx. 35 cm). You put the long sausages next to each other and form the arms from the upper third by taking the sausages, then putting them back on the body in a rounded shape. In the lower third I spread the sausages for the legs slightly, at the end of the sausage I slightly angle them outwards for the boots (feet). Place the body on a parchment-lined baking sheet. Now the head including the cap is formed from the 70 gram part. To do this, you form a smooth ball, one half remains a ball and the cap is formed from the second half by simply rolling the piece elongated. Now lay your head on the eastern body. From the last 70 gram piece, we shape a long sausage about the size of a finger. We need a good third of it for the scarf. To do this, the sausage is placed under the head and twisted three times at the top and placed on the arms that were previously bent. From the rest of the sausage we form 2 small pieces each. Sausages for gloves and boots, 1 small. Sausage for the hat and 1 kl. Sausage for the belt. Then we press the eyes (raisins) into the head and 2 pieces into the scarf. Please press the raisins all the way down. This will prevent them from leaving the place they are supposed to stay and the raisins will not turn black. Now lightly brush the Santa Clauses with the beaten egg yolk. Let the Santa Clauses rise for another 15 minutes and brush again lightly with the egg yolk. Now bake in the oven preheated to 220 degrees for 12 minutes. Allow to cool slightly before consumption.
comment
- Shaping the Santa Clauses sounds a bit complicated, but it’s not that bad at all. I did this for the first time and you can see the result. Unfortunately, the recipe is not my own. I got it from a friend who probably got it from television.
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