Baking
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Weckmänner (Stutenkerle)
by @NomNomFluffy yeast dough figures with soaked raisins — the classic Stutenkerl, traditionally baked for St. Martin's Day and a delight for little and big hands.
Source / link: Titel-Idee: Weckmänner (Stutenkerle)
Ingredients
Amounts adjust automatically.
| 500 g | Flour |
| 250 ml | Milk |
| 100 g | Sugar |
| 1 Würfel (42 g) | Yeast |
| 100 g | Butter |
| 1 | Egg |
| 1 Prise | Salt |
| 100 g | Raisins |
| etwas | Flour for dusting |
| 1 | Egg for brushing |
Preparation
Step by step through the recipe
- 1 100 g Put the raisins in a bowl, cover with warm water and soak for about 10 minutes.
- 2 250 ml Warm the milk in a small saucepan until lukewarm (do not boil), crumble in 1 cube (42 g) of yeast and stir with some of the 100 g sugar. Leave the mixture to stand for about 10 minutes until bubbles form.
- 3 500 g Put the flour in a large bowl, add 100 g sugar, 1 Prise salt, 1 egg and 100 g soft butter. Pour in the yeast milk and knead everything for 8–10 minutes into a smooth, supple dough.
- 4 Drain the 100 g raisins, let them drip well, pat them dry and finally knead them evenly into the dough.
- 5 Leave the dough to rise, covered, in a warm place for about 1 hour until it has clearly increased in volume.
- 6 Briefly knead the dough on a floured work surface (a little flour for dusting) and divide it into 12 equal pieces.
- 7 Shape each piece of dough into a ball. Take off a smaller piece for the head, roll the remaining ball into a rope and place it on a baking tray lined with baking paper as the body. Shape the head, arms and legs from the dough and attach them.
- 8 Arrange the Weckmänner on the tray with a little space between them and leave them to rise, covered, for another 15 minutes.
- 9 Whisk 1 egg for brushing and brush the Weckmänner all over with it.
- 10 Bake in the preheated oven at 180 °C top/bottom heat for about 20–25 minutes until golden brown.
- 11 Take the Weckmänner out of the oven and let them cool completely on a wire rack.
Notes & tips
Note: Contains milk, egg and gluten. Traditionally, for St. Martin's Day, a clay pipe is put in each Weckmann's mouth; it is purely decorative and not suitable for eating. Drain the raisins well before kneading them in so that the dough does not become too moist. Once baked, the Weckmänner stay fresh in a tin for 2–3 days and freeze well.
Nutrition
estimated per serving- Calories
- 327 kcal
- Protein
- 7 g
- Fat
- 9 g
- Carbs
- 55 g
– = ingredient not in nutrition database (estimate incomplete)
