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
Shape
Fill
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Add the butter and oat milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins.
Allow to prove
Cover and leave to prove at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Cut dough into 5 pieces, set aside one piece for decoration. Shape the remaining 4 pieces into rolls, cut off approx. ¼ 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 ball and place on top of the body.
Use the reserved dough for the beard, trousers and hat, stick these on with a little water. Place the Santas on a baking tray lined with baking paper.
Brush the Santas with a little oat milk, press raisins into the dough for the eyes and buttons. Sprinkle sugar crystals over the trousers and cap.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove, brush with the remaining oat milk, allow to cool slightly.
Fill
Use a wooden skewer to make 3 pricks in the Santas on the underside while still warm, move the skewers back and forth a few times until the openings are approx. 5 mm in diameter.
| Tip: | Use apricot jam instead of marmalade. |
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