Holidays & Special Occasions
Boxemännchen
Ingredients
- 500g (4 1/4 cups) Strong white flour
- 250ml (1 cup) Warm milk
- 7g (2 3/4 tsp) Dried yeast
- 1 Egg
- 50g (1/4 cup) Sugar
- 50g (3 1/2 tbsp) Butter, softened
- 1 tsp (2g) Salt
- Raisins, for decoration
- 1 Egg, beaten, for glazing
Method
- Dissolve the yeast in the warm milk with a pinch of the sugar and leave for 10 minutes until foamy.
- Combine the flour, remaining sugar, salt, egg, and butter, then mix in the yeast liquid to form a soft dough.
- Knead for 8-10 minutes until smooth, then cover and prove for about an hour until doubled.
- Divide the dough into 8 pieces and shape each into a simple standing figure, using small balls of dough for the head and arms.
- Press raisins in for eyes and buttons, then place on a baking tray and prove for a further 20 minutes.
- Brush with beaten egg and bake at 190°C (375°F) for 18-20 minutes until golden brown.
Introduction: Boxemännchen are a cherished part of Luxembourg's St.
Cultural Background: Boxemännchen are a cherished part of Luxembourg's St. Nicholas Day traditions, simple yeasted bread figures given to children on the morning of 6 December alongside small treats and a chocolate pipe.
Tips: Keep the shapes simple and slightly chunky — thin, delicate arms or legs are more likely to burn or snap off during baking.
Variations: A chocolate pipe is traditionally tucked alongside boxemännchen as part of the St. Nicholas Day gift for children.
Nutrition: Approx. 260 kcal, 7g protein, 6g fat, 44g carbohydrates per figure.
FAQs:
Q: What is Boxemännchen traditionally associated with?
A: St. Nicholas Day (6 December), when children in Luxembourg receive these bread figures alongside small gifts and sweets.
Q: Can the dough be flavoured differently?
A: Some bakers add a little cinnamon or orange zest to the dough for extra warmth, though the plain version is most traditional.
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