Go Back Email Link
–+ servings
How to make German Weckmänner; Stutenkerl recipe; Weckmann with mandarin and raisins; St Martins celebrations; traditional German seasonal baked good; Stutenkerle, Piepenkerle, Hefekerle...

Weckmänner

A simple and tasty recipe for a traditional German baked good. Eat it now, when they are customarily eaten or at any time that you just want some comfort.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Cuisine German
Servings 3 people

Equipment

Ingredients
  

  • 500 g flour
  • 1 packet or cube of yeast
  • 250 ml lukewarm milk
  • 125 g melted butter
  • 100 g fine sugar
  • grated rind from half an orange
  • 1/2 tsp. vanilla sugar or essence
  • 1 egg size L or XL
  • 1 egg yolk
  • 1 good pinch of salt
  • Raisins for eyes and buttons if desired
  • Extra flour to flour the board
  • MIlk for brushing

Instructions
 

  • Activate the yeast: crumble the yeast into a bowl and add the milk and 1 tbsp. of the sugar and let it stand for a few minutes. The milk will start to go frothy and the yeast will start to spread.
  • Add the other ingredients and mix with your hand until all is combined.
  • Cover and put somewhere warm to proof until the dough has doubled in size.
  • Preheat the oven to 180°c fan-forced.
  • Turn out onto a floured board and use your fingers to flatten and spread until about 2-3 cm thick.
  • Use a large gingerbread man form to cut out the Weckmänner. If you don't have a gingerbread man form, roughly sculpt the form of a person with dough. Place raisins where the eyes and buttons should be.
  • Brush with milk and bake for about 20 minutes or until golden.

Notes

When activating the milk, ensure that the milk is not too warm, but not cold. For me, that meant warming the milk in the microwave for 45 seconds and stirring well to ensure that it was all the same temperature.
Our dough needed approximately 30 minutes to proof. Adjust your time as needed.
Push the raisons into the dough. The dough will rise more with baking, forcing the raisons to pop out (as happened with ours).
Baking time will depend on the size and thickness of the Weckmänner. Don't let them get too dark. If they are darkening and are not yet ready to take out of the oven, cover with aluminium foil and continue baking until ready.

Nutrition

Serving: 1gCalories: 1128.99kcalCarbohydrates: 165.1gProtein: 23.12gFat: 41.15gSaturated Fat: 24.25gCholesterol: 217.58mgSodium: 68.03mgPotassium: 308.57mgFiber: 4.59gSugar: 38.14gVitamin A: 1341.97IUCalcium: 145.12mgIron: 8.15mg
Keyword St Martin, Stutenkerl, Traditional German food, Traditional German recipes, Weckmann
Have you tried this recipe?Let us know how it was!