Grittibänz (St. Nicholas Bread Man)

Name: Grittibänz (St. Nicholas Bread Man)
Yield: 6
Cuisine: Switzerland
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 2 1/4 tsp; Sugar — 50 g (1/4 cup); Salt — 1 tsp; Warm milk — 1 1/4 cups (300 ml); Butter, softened — 75 g (1/3 cup); Egg — 1; Raisins, for eyes and buttons; Egg yolk, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 2 1/4 tsp
Sugar — 50 g (1/4 cup)
Salt — 1 tsp
Warm milk — 1 1/4 cups (300 ml)
Butter, softened — 75 g (1/3 cup)
Egg — 1
Raisins, for eyes and buttons
Egg yolk, beaten, for glazing — 1

Method

Combine flour, yeast, sugar and salt in a bowl. Add warm milk, butter and egg, and mix into a soft dough.
Knead for 10 minutes until smooth and elastic, then cover and prove for 1 hour until doubled.
Divide the dough into 6 pieces. Shape each into a simple standing figure with a head, body, arms and legs, using kitchen scissors to snip in details like fingers.
Press raisins into the dough for eyes and buttons, then place the figures on a lined baking sheet.
Let prove for a further 20 minutes, brush with egg yolk glaze, and bake at 200°C (400°F) for 18-20 minutes until golden.
Cool slightly before serving, traditionally with a cup of hot chocolate.

Introduction: Grittibänz are sweet yeasted bread figures baked across Switzerland for St.

Cultural Background: Grittibänz are sweet yeasted bread figures baked across Switzerland for St. Nicholas Day in early December, traditionally given to children with a cup of hot chocolate, marking the beginning of the festive winter season.

Tips: Use kitchen scissors to snip small cuts for fingers and toes for a charming, traditional look. Keep the figures a manageable size so they bake evenly all the way through.

Variations: Give each figure a small pipe made from a strip of dough tucked into the mouth, a traditional touch. Add a few chocolate chips for a modern variation on the raisin buttons.

Storage: Store in a bread bag at room temperature for 2 days.

Reheating: Warm briefly in the oven to refresh before serving.

FAQs:

Q: When is Grittibänz traditionally made?

A: It’s baked for St. Nicholas Day on 6 December, a beloved children’s tradition across Switzerland.

Q: Can the dough be made ahead?

A: Yes, the dough can be prepared the day before and refrigerated after its first prove, then shaped once brought back to room temperature.