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1 1/4 c. milk
1/2 c. unsalted butter
1/2 c. sugar
1 t. vanilla
1 t. salt
1 t. grated orange peel
1 envelope dry yeast
1/2 t. sugar
1/4 c. warm water
2 eggs, room temp., beaten
1/2 t. cardamom
5 1/2-7 c. flour
milk
whole almonds
raisins
hazelnuts
candied cherries
1 egg, beaten with 1 T. milk and pinch salt
Heat 1 1/4 c. milk with butter in heavy saucepan over low heat until
butter melts. Stir in 1/2 c. sugar, vanilla, salt, and orange peel.
Cool to lukewarm. Stir yeast and 1/2 t. sugar into 1/4 c. warm water in
large bowl. Cover with towel and let stand until foamy, about 5
minutes. Add milk mixture, eggs, and cardamom to yeast. Blend in
flour, 1 c. at a time, until soft, slightly sticky dough forms. Turn
dough out onto lightly floured surface and knead until smooth and
elastic, about 6 minutes, kneading in additional flour as necessary.
Butter large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic wrap and towel. Let dough rise in warm, draft-free
area until doubled in volume, about 1 1/2 hours. (Dough can also rise
in refrigerator overnight. Punch down after 6 hours.)
Punch dough down. Turn out onto lightly floured surface and knead until
smooth, 2-3 minutes. Cover dough and let rest for 10 minutes. To
assemble: Line large baking sheet with parchment paper. Form 1/3 of
dough into a 6"x18" oval (for body of figure) and place on prepared
sheet. Pull 1 end of oval to form neck. Roll 1/3 of remaining dough into
ball and flatten to form head. Moisten 1 end with milk and attach to
neck. Roll 1/2 of remaining dough into 14" long rope for arms. Place
under body near neck, moistening portion under body with milk. Arrange
arms 3" from body at ends to allow for rising. Divide remaining dough
in half and roll into 2 12" long ropes. Tie one loosely around neck as
scarf and second around waist as belt. For boy figure, cut bottom of
body 1/3 of the way up and shape legs. Arrange legs 5" apart at ends.
Make indentations with blunt end of knife for cuffs on legs and arms.
Using scissors dipped in flour make 1/3" deep snips to create hair.
Decorate hems, cuffs, sleeve borders, and hair with almonds, brushing
with milk before attaching. Cover loosely with towel; let rise 15
minutes.
Meanwhile, preheat oven to 350F. Just before baking decorate face with
raisin eyes, hazelnut nose, and cherry mouth, brushing with milk to
secure. Place raisin buttons down front of figure. Brush entire figure
and decorations with egg glaze. Bake until figure is golden brown and
sounds hollow when tapped on bottom, about 40 minutes. cool 5 minutes
on baking sheet. transfer to rack and cool. Tie satin ribbon around
neck before serving. (Can be wrapped and stored at room temperature 3
days or frozen up to 1 month. Reheat thawed unwrapped bread in 350F
oven for 5 minutes. (For girl, do not cut dough to shape legs. Uncut
dough will bake to resemble skirt.). (These Swiss bread figures are
decorated with everything from raisins, currants, almonds, and walnuts
to juniper berries and candied citron strips. More elaborate versions
include vests, aprons, and hats fashioned from the dough.)
Note: This recipe makes a huge bread figure so I divide it in half and
make 2 figures for each batch of dough. You could even divide it in 3
parts to make 3 figures. I don’t follow the directions for forming the
figures exactly.
1/2 c. unsalted butter
1/2 c. sugar
1 t. vanilla
1 t. salt
1 t. grated orange peel
1 envelope dry yeast
1/2 t. sugar
1/4 c. warm water
2 eggs, room temp., beaten
1/2 t. cardamom
5 1/2-7 c. flour
milk
whole almonds
raisins
hazelnuts
candied cherries
1 egg, beaten with 1 T. milk and pinch salt
Heat 1 1/4 c. milk with butter in heavy saucepan over low heat until
butter melts. Stir in 1/2 c. sugar, vanilla, salt, and orange peel.
Cool to lukewarm. Stir yeast and 1/2 t. sugar into 1/4 c. warm water in
large bowl. Cover with towel and let stand until foamy, about 5
minutes. Add milk mixture, eggs, and cardamom to yeast. Blend in
flour, 1 c. at a time, until soft, slightly sticky dough forms. Turn
dough out onto lightly floured surface and knead until smooth and
elastic, about 6 minutes, kneading in additional flour as necessary.
Butter large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic wrap and towel. Let dough rise in warm, draft-free
area until doubled in volume, about 1 1/2 hours. (Dough can also rise
in refrigerator overnight. Punch down after 6 hours.)
Punch dough down. Turn out onto lightly floured surface and knead until
smooth, 2-3 minutes. Cover dough and let rest for 10 minutes. To
assemble: Line large baking sheet with parchment paper. Form 1/3 of
dough into a 6"x18" oval (for body of figure) and place on prepared
sheet. Pull 1 end of oval to form neck. Roll 1/3 of remaining dough into
ball and flatten to form head. Moisten 1 end with milk and attach to
neck. Roll 1/2 of remaining dough into 14" long rope for arms. Place
under body near neck, moistening portion under body with milk. Arrange
arms 3" from body at ends to allow for rising. Divide remaining dough
in half and roll into 2 12" long ropes. Tie one loosely around neck as
scarf and second around waist as belt. For boy figure, cut bottom of
body 1/3 of the way up and shape legs. Arrange legs 5" apart at ends.
Make indentations with blunt end of knife for cuffs on legs and arms.
Using scissors dipped in flour make 1/3" deep snips to create hair.
Decorate hems, cuffs, sleeve borders, and hair with almonds, brushing
with milk before attaching. Cover loosely with towel; let rise 15
minutes.
Meanwhile, preheat oven to 350F. Just before baking decorate face with
raisin eyes, hazelnut nose, and cherry mouth, brushing with milk to
secure. Place raisin buttons down front of figure. Brush entire figure
and decorations with egg glaze. Bake until figure is golden brown and
sounds hollow when tapped on bottom, about 40 minutes. cool 5 minutes
on baking sheet. transfer to rack and cool. Tie satin ribbon around
neck before serving. (Can be wrapped and stored at room temperature 3
days or frozen up to 1 month. Reheat thawed unwrapped bread in 350F
oven for 5 minutes. (For girl, do not cut dough to shape legs. Uncut
dough will bake to resemble skirt.). (These Swiss bread figures are
decorated with everything from raisins, currants, almonds, and walnuts
to juniper berries and candied citron strips. More elaborate versions
include vests, aprons, and hats fashioned from the dough.)
Note: This recipe makes a huge bread figure so I divide it in half and
make 2 figures for each batch of dough. You could even divide it in 3
parts to make 3 figures. I don’t follow the directions for forming the
figures exactly.
