Grittibänz

Grittibänz

Total: 3 hr 35 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 723 kcal
, Fat: 23 g
, Carbohydrate: 105 g
, Protein: 21 g

Ingredients

4 pieces

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@bettbossi.ch

Dough

500g zopf flour
1 ½tsp salt
3 ½tbsp sugar
½cube yeast (approx. 20 g), crumbled
80g butter, cut into pieces, soft
3dl milk, lukewarm

To shape

8 raisins
1 egg, beaten
2tbsp decorating sugar
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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.

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