Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the zopf flour, salt, sugar and yeast in a bowl.
Add the butter and milk, mix and knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Cut the dough into 4 pieces, shape each piece into a roll, cut off approx. 1/4 for the head.
Cut into the lower third of the roll to make the legs. Cut into the upper third at the sides to make the arms. Shape the head into an oval ball and place on top of the body. Insert raisins for eyes.
Transfer the dough figures to a baking tray lined with baking paper, leave to rise for a further 30 mins.
Brush with egg, sprinkle sugar crystals over the stomach.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.
| Shelf life: | Grittibänz taste best, like all yeast dough bakes, when eaten fresh from the oven. If you do not want to eat them straight away, you can pre-bake them for around 15–20 minutes, wrap them in cling film and then freeze them. When the time comes, simply bake them again for about 20 minutes to reheat. |
|---|---|
| Tip: | When shaping your Grittibänz, you can let your imagination run free: short or long hair, with or without a hat, smartly dressed or casual – the design possibilities are as varied as their names. Just make sure to set aside enough small pieces of dough at the beginning. In addition to raisins, almonds and nuts are also great for decoration. |
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