Cooking Instructions
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Step 1
Cut the
Milk (250 g)
into small cubes. Put the
Hefe (20 g)
in a mixing bowl. Add the
Salt (10 g)
,
Egg (1)
,
Granulated Sugar (25 g)
and
Butter (60 g)
and mix on the lowest setting for 2 minutes. Add the butter and mix for another 6 minutes. Add the
All-Purpose Flour (500 g)
and mix for another 2 minutes. Finally, knead the dough on the highest setting for 5 minutes. Allow the dough to proof in the cooking space until it has doubled in volume.
Step 2
Professional baking proofing 32°C for 1 Hrs
Step 3
Use two-thirds of the dough to make two Grittibänzen and the other third for decorating them (for hats, scarves, boots, etc.). Cover the baking tray with baking paper, place both Grittibänzen on it and allow to rest for 30 minutes.
Step 4
Appliance preheating
Step 5
(Pre-)heat cooking space to 170°C with Hot air + steaming
Step 6
Glaze the Grittibänzen with the
dem verquirltem Ei (1)
and decorate with the
Raisins (to taste)
,
Swedish Pearl Sugar (to taste)
and
Mandeln (to taste)
. Put the baking tray into the preheated cooking space. Bake.
Step 8
Hot air + steaming 170°C for 20 Mins
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