BoxemännchenSt. Nicholas Brioche Figures

Name: Boxemännchen (St. Nicholas Brioche Figures)
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 6
Cuisine: Luxembourg
Ingredients: 500 g All-Purpose Flour; 250 ml Whole Milk (lukewarm); 7 g Active Dry Yeast; 80 g White Sugar; 10 g Vanilla Sugar; 6 g Salt; 5 g Lemon Peel (finely chopped); 2 pcs Egg (beaten); 80 g Unsalted Butter (softened); 80 g Raisin; 1 pcs Egg Yolk (beaten)

Soft, lightly sweet brioche figures studded with raisins and glazed until shiny and golden. These festive buns are traditionally baked for the St. Nicholas season and shared warm or at room temperature.

Prep

35m

Cook

18m

Serves

Estimated

Nutrition

Per serving

563kcal

Calories

13g

Protein

16g

Fat

92g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
All-Purpose Flour
250ml
Whole Milk (lukewarm)
7g
Active Dry Yeast
80g
White Sugar
10g
Vanilla Sugar
6g
Salt
5g
Lemon Peel (finely chopped)
2pcs
Egg (beaten)
80g
Unsalted Butter (softened)
80g
Raisin

Glaze

1pcs
Egg Yolk (beaten)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Warm the whole milk to about 35°C (95°F), stir in the active dry yeast, and let it stand until foamy.
02
Combine the all-purpose flour, white sugar, vanilla sugar, salt, and lemon peel in a large bowl.
03
Add the yeast mixture and the eggs, then mix and knead until a smooth dough begins to form.
04
Work in the unsalted butter until fully incorporated, then knead in the raisins.
05
Cover the dough and let it rise until doubled in size, about 60 to 90 minutes.
06
Divide and shape the dough into small figures, then place them on a lined baking tray.
07
Brush the shaped dough with the egg yolk.
08
Bake at 180°C (350°F) until golden brown, about 15 to 18 minutes. Cool slightly before serving.

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