Stutenkerle (Breadmen)

Ingredients

• 500 g wheat flour (Type 550)
• 42 g fresh yeast
• 80 g sugar
• 180 ml lukewarm milk
• 100 g liquid butter
• 3 egg yolks
• 1 tsp saffron powder
• 1 tsp grated lemon zest
• a pinch salt
• flour (for working)
• parchment paper (for baking trays)
• 1 egg white (for brushing)
• raisins (for decoration)

Instructions

1. 1.

   Sift the flour into a bowl and create a well in the center. Dissolve the yeast and sugar in the milk with a whisk, pour it into the well, and sprinkle flour around the edges. Cover and let rise in a warm place for 10 minutes. Add butter, egg yolks, saffron, lemon zest, and salt to the flour, combine everything into a smooth dough. Cover and let rise again in a warm place for 30 minutes. Then knead and beat on a lightly floured surface with your hands. Cover and let rise another 40 minutes until the dough has roughly doubled.

2. 2.

   Preheat the oven to 190°C (375°F).

3. 3.

   Knead the dough together and divide it into six portions. Roll each portion into an oval about 20 x 10 cm. For the arms, cut a 2 cm wide slit along each side, trim off 6 cm of dough from each, and knead into a ball. Flatten the ball slightly, place the top for the head on the dough, and press the cut surfaces together firmly. For the legs, make a 6-8 cm long cut from the bottom in the center of the dough. Line two baking trays with parchment paper.

4. 4.

   Place the breadmen on the trays and cover them to rise for 10 minutes. Brush the first batch with egg white, then press raisins into the dough as eyes, buttons, or chains. Bake in the middle rack for 20-25 minutes. Remove from the tray and cool on a wire rack.