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Grittibänz
Total: 2 hrs 55 mins
Nutritional Value / Person:
Calories: 706 kcal/piece
Fat: 24g
Carbohydrates: 103g
Protein: 20g
What is Shakshuka?
Grittibänz
Total: 2hrs 55 mins
Nutritional Value / Person:
Calories: 706 kcal
Fat: 24g
Carbohydrates: 103g
Protein: 20g
Grittibänz
Grittibänz (Swiss name) is a pastry made from sweet leavened dough. It is traditionally made during Christmas time for the Saint Nicholas day. Grittibänz can also be found in other German speaking countries, although the pastry has a different name there.
Julian Weggemans
국적: Dutch, Swiss
직업: Safety and Security Management
Favorite Dish: Beef stake
Awards: Won Junior Race League in Carting 2011
Total Time
2 hrs 55 minutes
Active Time
-
Yield
4 pieces
Calories / Portion
706 kcal
Ingredients
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500g Zopf flour OR 450g wheat flower and 50g spelt flour
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1 1/2tsp salt
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3tbsp sugar
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1/2 cube yeast (approx. 20g)
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80g butter
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3dl milk
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8 raisins
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1 egg
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2tbsp sugar
How To
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Step 1For the dough: Mix flower, salt, sugar and mix. Crumble the yeast and mix it with the rest.
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Step 2Cut the butter into small pieces and add to the flower-mix along with the milk. Knead the mix until it becomes a soft dough (this can take up to 10 mins). Cover the dough and leave to rise for approx. 2 hours.
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Step 3To shape and decorate: Divide the dough into 4 equal sized pieces. Shape each piece into a roll and take away 1/4 of the dough and leave aside to shape the head. Cut into the lower third of the roll to shape the legs. Cut into the upper third on both sides to form the arms. Shape the 1/4 dough into oval form and add to the top of the roll to make the head. Place on baking try with baking paper.
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Step 4Press two raisins into each head to make the eyes. Leave the dough to rise again for another 30 mins.
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Step 5Beat the egg and brush the figures with the egg liquid. Then sprinkle them with sugar.
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Step 6To bake: In the 180 degrees preheated oven, place the figures in the lower half of the oven and leave to bake for approx. 25 mins. Remove from oven and let the Grittibänz cool on a rack.
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