Weckmann made from yeast dough with pearl sugar and raisins
The sweet is a typical pastry in the Advent season and at Saint Martin. It is particularly popular with children because the sweet, soft yeast pastry smells incredibly good.
Rating: Ø 5 ( 7 votes )
- 500 g flour
- 1 ½ tsp salt
- 2 tbsp sugar
- 20 g fresh yeast
- 70 g butter, softened
- 30 ml milk, lukewarm
- 1 egg, for brushing
- 1-2 tbsp coarse sugar , for garnish
- 1 tsp raisins, for garnish
- Mix the flour, salt and sugar in a bowl.
- Crumble in the yeast and dissolve in a little milk.
- Add the dissolved yeast to the flour mixture in the bowl.
- Add the butter and the remaining milk and make a smooth dough knead.
- Leave the covered dough to rise in a warm place for about 2 hours.
- The volume should double.
- Divide the dough into four portions.
- Form each piece of dough into a Weckmann. Cut the arms and legs with scissors.
- Decorate the Weckmann with pearl sugar and raisins.
- Place the pastry on a baking tray covered with baking paper and let it rest for 20-30 minutes.
- Grush the Weckmann with beaten egg and set at 180 Bake for about 20-25 minutes until golden brown.
- Let the pastries cool on a wire rack and enjoy at St. Martin and during the Advent season.
- hand mixer
- kitchen scissors