Swiss Santa Clauses

Name: Swiss Santa Clauses
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 250 ml tepid milk; 50 g Butter or margarine; 50 g Sugar; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 Egg yolk for spreading; 7-10 Tbsp Raisins

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

500 g Flour
1 cube (42 g) Yeast
250 ml tepid milk
50 g Butter or margarine
50 g Sugar
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 Egg yolk for spreading
7-10 Tbsp Raisins

Directions

1
Warm the milk lukewarm. Sieve the flour into a bowl. Press a depression in the middle. Crumble yeast into the hollow, add milk and mix with some flour from the rim. Let the pre-dough rise for about 15 minutes in a warm place, covered. Melt the fat, add sugar, egg, salt and the lemon peel to the pre-dough and work into a smooth dough. Let it rise again for another 15 minutes.
2
Divide the dough into 8 equal pieces. From each piece form 1 ball for the head, 1 roll for the body, 1 cap and 1 beard. For the feet, cut rolls once at the bottom, for the arms cut above the body on the right and left. Fold everything on 2 baking trays lined with baking paper to form Santa Clauses. Press raisins into the heads as eyes and into the body as buttons. Spread the Santa Clauses with egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, remove from oven and allow to cool
3
waiting time 30 minutes