| dough: | |
| 200 g | cold milk |
| 10 g | sugar |
| 20 g | yeast (1/2 cube) |
| 50 g | egg (1 piece) |
| 10 g | salt |
| 75 g | butter |
| 425 g | white flour |
| egg wash: | |
| 50 g | egg (1 piece) |
| 5 g | sugar |
| 1 pinch | salt |
| produces: | 2 Grittibänze |
Preparing Grittibänze
Preparing the dough:
Knead all ingredients into a smooth dough. Place the dough into a bowl and cover it with a moist towel. Allow it to rest at room temperature for 60 minutes.
Creating your Grittibänze:
Cut dough in two equal pieces, each one produces one Grittibänz. Cut away 1/4 of each and save it as garnish.
The bigger piece of dough is formed into a roll of ca. 20 cm length. Slightly flatten it.
Form the neck by firmly «choking» the roll with your thumb and forefinger. Or do it like the professionals: carefully roll it back and forth with the outer edge of your hand.
Form arms and legs by cutting them into the roll with a kitchen knife.
Now use the smaller piece of dough (1/4), that you set aside before, to form accessories according to your wishes: hat/beenie, beard, belt, boots or bag. You may want to use some egg to stick them to the Grittibänz. Use scissors to cut in a mouth.
Press sultanas deep into the dough to create eyes. According to your wishes, garnish your Grittibänz with almonds, hazelnuts or decorating sugar.
Once you have finished garnishing your Grittibänze, place them onto a baking tray lined with release paper. Brush the surface only slightly with a mixture of egg, sugar and salt.
Allow the Grittibänze to rest at room temperature for 20 to 30 minutes. Brush the surface again with egg before your bake them.
Recipe by Zeno Felchlin
Baking
Put them into the oven, preheated to 230 °C. Immediately reduce the baking temperature to 200 °C . Bake for around 20 minutes.
