Martinsweckle & Weckmen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg flour
- 2 cubes yeast
- 500 ml milk, lukewarm
- 250 g butter, liquid
- 160 g suar
- 1 sachet flavor, (lemon peel)
- 2 egg (s), (size XL)
- 1 pinch (s) salt
- 2 egg yolks
- some water for brushing
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the milk. Knead with the flour, butter, sugar, lemon zest, eggs and salt. Let rise twice.
- Weigh 90g dough for Martinsweckle and 130g dough for Weckmen.
- For the Martinsweckle, first form balls, place on a baking sheet lined with baking paper and cover with a tea towel.
- Heat the oven to 50 ° C and then switch it off. Let the covered tray rise in the closed oven for approx. 15-20 minutes. Put 1 cup of water in the oven.
- Then cut into spikes at the top with pointed scissors. To do this, dip the scissors briefly in oil beforehand so that the dough does not stick.
- Form balls for the wake-up men, roll them into a roll and at the same time cut off a part for the head with a finger and continue rolling. Place on a baking sheet lined with baking paper and let rest a little. For the face with raisins, press eyes into the batter.
- Cut diagonally above with a knife for the arms. Make a cut in the middle for the legs from below. Put your arms and legs away from your body.
- Mix the egg yolks with water and coat the Weckmen and Martinsweckle with them.
- Preheat the oven to 180 ° C fan oven.
- Baking time:
- - Martinsweckle: 12 - 13 minutes
- - Alarm clock: max. 15 minutes
- NOTE: make sure that the particles do not get too dark.
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