1 additional egg, beaten (to glaze bread before baking)
dried fruits, nuts or chocolate (to decorate)
Instructions
Whisk dry yeast into warm milk.
Set aside for several minutes until bubbly.
Combine flour, salt and sugar in a large bowl.
Make a well in the center.
Add the milk and yeast mixture, one lightly beaten egg and the melted butter.
Stir to combine.
Scrape the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl, cover with a damp tea towel and place in a warm place to rise until doubled in size, about one hour.
Punch dough down and place onto a lightly floured surface.
Cut into two pieces for two small Grittibänz.
FOR SIMPLISTIC MAN:
Roll dough with your hands into a long, fat oval shape.
Transfer to a parchment paper covered baking sheet.
Pinch desired head size then twist 350 degrees to form a neck.
Use floured scissors or a sharp knife to cut arms and pull away from the body.
Make a slice in the middle of the base and spread the legs.
Use raisins, nuts, chocolate, balls of dough or dried fruit to make mouth, eyes, nose and buttons.
Repeat for second Grittibänz.
FOR A DETAILED MAN:
Roll dough with your hands into a long, fat oval shape.
Cut golf ball size piece of dough off from the top and roll between your hands to form a long, skinny rope.
Transfer dough oval to a parchment paper covered baking sheet.
Pinch desired head size then twist 350 degrees to form a neck.
Form a pointed hat shape and twist 350 degrees at base of hat.
Use floured scissors or a sharp knife to cut a slit on each side about ⅓rd of the way in from the armpit to the waist (do not detach from main dough body).
Pull arms away from the body at the elbow so it looks like hands are on the hips.
Make a slice up the middle at the base and spread the legs.
Pinch a piece of dough at the base of each leg to form a shoe.
Twist 350 degrees at the ankle.
Lift head and place dough rope behind neck.
Bring it around front like a necktie and twist several times until it reaches the waist.
Loop each end behind Grittibänz after cutting off excess.
Use remaining rope to form the base of his hat and bottom of pants.
Make mouth, eyes, nose and buttons with raisins, nuts, chocolate, pieces of dough or dried fruit.
Repeat for second one.
Place Grittibänz in a closed oven with a damp tea towel on the shelf above (or set in a warm place and gently cover Grittibänz with a damp tea towel).
Let rise for 30 minutes.
Remove the risen dough from the oven and gently brush with a beaten egg.
Pre-heat oven to 190° Celsius 375° Fahrenheit.
Bake for about 25 to 30 minutes until golden brown.
Yields two men. Recipe can be halved.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/grittibanz/