2023-12-05 09:13:21
Seminar farmer Elisabeth Huber reveals her recipe for sweet yeast dough gnomes.
Ingredients
500 g wheat flour, 60 g sugar
½ tsp salt, ¾ cube of yeast (30 g)
290g milk
For painting
1 egg mixed with a little milk
for decorating
raisins, granulated sugar,
Nuts, candied cherries
preparation
Mix all dry ingredients well. Crumble the yeast into the flour mixture, add the room temperature milk and knead everything into a smooth dough. Then let it rest at room temperature for 60 minutes.
Divide the dough into pieces of approx. 120 g and grind into even balls. Cover and let rest once more for 10 minutes. For the heads of the gnomes, three pieces of dough are rolled out into an egg shape using a rolling pin. Place them on a baking tray lined with baking paper with enough space between them and brush with the milk-egg mixture.
To make the pointed hats, roll out three balls with a rolling pin to form a triangle. Fold the pieces of dough over on the wide side. This is how the “brim” of the pointed hat is created.
Place the hat on the coated head. Fold the tip of the hat over to the side and decorate with a nut or a candied cherry. Sprinkle the “brim” of the hat with granulated sugar.
Form the remaining details with the remaining dough. For the Schnauzer, shorter strands are formed which are thinner in the middle. The ends should end in a point. The noses are shaped into balls, which can also be a little larger. A candied cherry can also be used as a nose. For the eyes, press the raisins well into the dough. Place the mustache and nose on the gnome’s head. Coat everything.
The gnomes are baked in a preheated oven at 180° degrees hot air for approx. 15 to 20 minutes. Please keep an eye on them so that they don’t get too dark.
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