KRAMPUS
200 g flour
70 ml milk
3 g dry yeast
30 g butter
25 g sugar
1 egg yolk
1 package vanilla sugar
pinch salt
½ lemon [zest]
raisins
1 egg yolk
1 tablespoon milk
_ melt butter
_ heat milk [lukewarm] and combine with 1 tablespoon of the sugar and the yeast [leave for 10 minutes]
_ combine 150g flour with sugar, vanilla sugar, salt and lemon zest
_ add milk-yeast mixture, egg yolk and melted butter
_ knead into a dough
_ add 1 tablespoon flour at a time until you reach a smooth but soft dough
_ form into a ball, cover and keep in a warm spot for 30 minutes
_ deflate dough
_ form into two thick rolls
_ with a scissor make a long cut in the bottom [for the feet] and a short cut in top [for the horns]
_ make two cuts in from the sides [forming the hands] and a tiny cut for the nose
[now for the ‘arts and crafts’ part]
_ place a bunch of birch sticks into one hand, two raisins as eyes and a red paper tong [you can take red marzipan if you like]
_ cover with a kitchen towel and leave in a warm spot for 30 minutes
_ whisk egg yolk and milk together
_ preheat oven to 180°C
_ glaze dough ‘Krampuse’ with the egg-milk mixture [pinch in the eyes again if they stand out and squeeze in a neck]
_ bake for about 20 minutes
KRAMPUS
200 g Mehl
70 ml Milch
3 g Trockenhefe
30 g Butter
25 g Zucker
1 Eigelb
1 Packung Vanillezucker
Prise Salz
½ Zitrone [Schale]
Rosinen
1 Eigelb
1 Esslöffel Milch