8 January 2012
After all the baking during Advent, going two weeks without baking seems like a life time, I think I’m starting to get withdrawal symptoms. So I decided to use the “Initiative Sonntagssüß” as an excuse to roll up my sleeves and preheat the oven. Like the “Glückspaket zum Wochenende” (a.k.a. Friday Happy List on this blog), it’s another initiative started by German bloggers. I couldn’t say which blog I saw it on first as so many people seem to take part, but I managed to track its origins down to Julie from Mat & Mi, Katrin from Lingonsmak, and Nina from Fräulein Text. It translates to ”Sunday Sweet” – you’re encouraged to browse your recipe books, whip up something sweet in the kitchen, then sit down with a nice cup of tea and your loved ones, if at hand, on Sunday afternoon to relax, reflect, stop for a moment. Then share a picture of your Sunday Sweet, and the recipe, if you feel like it, on your blog. The three initiators each take it in turn to host and collect all the blog links on Pinterest.
My first contribution to Sunday Sweet (which shall be its English name here from now on), was “Weckmänner”. They’re little men, well, if you’re being PC they could be women in trousers, let’s just call them dough people, made from a yeast dough. I’ve always associated them with St Martin’s Day in November, as when we were little we would get one at the end of the St Martin’s lantern procession, but in many places they’re also popular at St Nicholas/ Advent/ Christmas in December.
And here’s the recipe (for ca. 10 Weckmänner):
- 500g flour
- 1 sachet dry yeast (ca. 10g)
- 100g sugar
- 100g soft butter
- 250ml milk
- 1 egg yolk to brush on top
- raisins and pine nuts to decorate
- Mix the flour with the yeast and the sugar in a bowl, then add the butter and milk.
- Combine with a mixer using the dough hooks, then use your hands to knead into a smooth dough und it stops sticking to your hands.
- Cover the bowl and leave the dough to rise in a warm place for about 45 mins until it almost doubles in size.
- Preheat your oven to 180°C (best not to use a fan oven setting).
- Roll out the dough on a floured surface to about 1cm, then use a knife to cut out little dough people.
- Place the dough people onto a baking tray lined with grease proof paper.
- Whisk the egg yolk and brush it over the dough people.
- Use raisins and pine nuts to give them faces and buttons.
- Bake in the middle of the oven for 20-25 minutes until golden.
As usual, I tried making this as a gluten free variety. I also halved the dough, because we wouldn’t have been able to eat 10 of these before they went off. Well, to put it bluntly, my dough didn’t rise. I don’t know if it’s because I used gluten free flour – it said on the packet that you can use it for any yeast dough recipes – or because I halved the amount of yeast along with all the other ingredients. Perhaps there is a minimum amount of yeast you need to use regardless of how much you reduce the amount of flour? Anyway, they turned out more like giant biscuits than the doughy/ sweet roll type result I was expecting, but they still tasted very delicious!