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Grittibänz (Swiss bread man)
Also searched as: Swiss St Nicholas bread, bread man, Grättimaa
In short: The yeast-dough man for St Nicholas Day is a Zopf dough in a shape: kneading builds the network, rest lets it rise, egg yolk makes it shiny and brown.
Picture it
Like a balloon given a shape: the gas inflates it, the skin decides the figure.
The decisive moments
- 1Knead flour, milk, butter, yeast, sugar and salt for 10 minutes
Kneading builds the gluten network that will later hold the yeast's gas.
Gluten development - 2Leave covered until doubled in size
The yeast produces gas and flavour. Milk and butter make the dough soft and the crust tender.
Yeast fermentation - 3Shape the figure, cut arms and legs, leave to rise briefly again
The second short proof relaxes the dough; otherwise the cuts tear open untidily.
Resting time - 4Brush with egg yolk, bake at about 200 °C for 20–25 minutes (as a guide)
Egg yolk, and butter brown quickly into a glossy crust.
Maillard reaction
Zopf (Swiss braided bread)
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Teige und Gebäck